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1
In a small bowl, mix the mustard and water; let stand for at least 10 minutes.
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2
In another small bowl, combine the soy sauce, salt, sugar and sesame oil.
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3
Bring a small saucepan of water to a boil.
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4
Add the broccoli and carrot and cook until crisp-tender, about 5 minutes.
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5
Drain well.
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6
Heat a wok or large skillet over high heat.
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7
Add 1/2 tablespoon of the oil, swirling to coat the pan.
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8
Stir the eggs and add them to the wok.
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9
Let the eggs cook without stirring until the bottom is set, about 20 seconds.
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10
Stir until very loose large curds form, 10 to 20 seconds longer.
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11
Scrape the eggs onto a plate.
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12
Add 1 tablespoon of the oil to the wok and heat until shimmering.
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13
Add the mushrooms and cook over high heat, stirring occasionally, until tender and beginning to brown, 5 to 6 minutes.
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14
Transfer the mushrooms to a plate.
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15
Add the remaining 2 tablespoons of the oil to the wok and heat until shimmering.
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16
Add the snow peas and stir-fry until crisp-tender, about 4 minutes.
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17
Add the broccoli, carrot, mushrooms, rice, scallions and water chestnuts to the wok and stir-fry until heated through, about 4 minutes.
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18
Stir the soy mixture and drizzle it over the rice mixture.
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19
Add the scrambled eggs and toss gently but thoroughly.
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20
Transfer the fried rice to a bowl and pass the mustard separately.
