I've been living off of wine, cheese, crackers, and nuts for the past two weeks (Ed is on a business trip) - therefore I had to dig into the archives for this recipe (Fried Rice with Sweet Soy Sauce).
I'm from Guam, which means I can make fried rice in my sleep and I scoff at the use of a recipe for it. However, I was willing to lower myself to try Ed's new spin on the old standard.
The flavor of this dish is a little sweet, subtly complex thanks to mint/basil/shallots, and nicely spicy. The daikon provided crunch, but really didn't add anything else to the dish.
All in all - it's a dish I'd eat again, but I still prefer my Guam style fried rice.