Eggplant Fried Rice
Servings
2Serving size
2 1/2 cupsThis recipe can be multiplied and makes good leftovers.
Ingredients
| 2 1/4 cup Water |
| 1/2 cup Brown rice |
| 1 Tbsp. Sesame oil (toasted sesame oil) |
| 2 clove Garlic, raw (finely minced) |
| 1 tsp. Five Spice Powder |
| 1 large Carrots, raw (peeled and diced small) |
| 1 medium White onions (sliced) |
| 16 ounce Japanese eggplant, raw (cut into 3/4 inch dice) |
| 4 tsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 2 tsp. Rice Vinegar |
| 1 Tbsp. Maple syrup |
| 1/4 tsp. Red Pepper Flakes |
| 1 to taste Black pepper |
| 1 cup Frozen edamame |
| 1 baby bok choy Bok choy (thinly sliced crosswise) |
| 1/2 cup No salt added vegetable stock |
Instructions
Reduce heat to medium-low and simmer, partially covered, for about 25-30 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes.
While the rice is cooking, place a large skillet or wok over high heat.
Add the sesame oil.
When the oil is hot, add the minced garlic, five spice powder, and carrot.
Cook for about 2 minutes, stirring continuously.
Add the onion and cook, tossing frequently, for about 5 minutes. Cover in between stirring the onions.
Add the eggplant. Stir well and cover.
Cook for about 15 minutes, tossing frequently and re-covering in between stirs.
Add the soy sauce, vinegar, maple syrup, red pepper flakes, pepper, edamame, the white part of the bok choy, water, vegetable stock and the cooked rice. Toss well.
Cook for about 3 minutes, tossing frequently.
Add the green part of the bok choy, toss and serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Fried rice is the perfect weeknight meal. Cut up some veggies, toss them in the wok with some sesame oil, and magic happens. It’s a great way to use leftover rice.
Five spice powder is a great addition to a stir fry, but you have to be careful. One teaspoon is usually about right for a two-serving dish, but if the volume of ingredients isn’t enough, the spice can get overpowering very quickly. If you are going to experiment, start with about 1/4 teaspoon per serving in your new recipe and add more slowly.