Eggplant Fried Rice
Eggplant fried rice is fast, easy, and delicious. To me, there is nothing more boring than plain fried rice. That’s why this recipeis so unique. The eggplant, which I’m a fan of, combined with the spices, give this dish such an incredibly unique taste. Believe me, this will be a real hit. Give it a try and let us know what you think.
The tips to cooking this recipe are as follows: First, the chili flakes are optional, but I like that little bit of heat. You can use whatever type of rice you like. You can also use as little, or as much, of the spices as you like. I always make up the rice the night before and let it sit in the fridge overnight. This makes things a lot easier, and the texture of the rice is a little better. You don’t want to overcook the eggplant as it will be too mushy and soggy. It should be just to the point where a fork or knife can penetrate it without too much effort.Video:
- 2 eggplants, cubed
- 2 cups of cold cooked rice
- 2 eggs, beaten
- 3 cloves of garlic, finely chopped
- salt and pepper to taste
- ½ tsp of hot pepper flakes
- 1 tbsp of chives or spring onions
- olive or cooking oil
- Add olive oil to a preheated pan and put the eggplant in. Season with salt, pepper, and hot pepper flakes. Stir and fry for 4 to 5 minutes or until the eggplant is tender. Add more oil if drying out.
- Add in the garlic and stir it for another minute. Set it aside in a bowl.
- Season 2 eggs with salt and pepper. Beat until nicely combined. Pour them into the same pan and cook until they are set. Once set, place on a cutting board and chop into small pieces. Set aside.
- Add in the cooked rice in the pan and stir and fry for 2 or 3 minutes or until heated through.
- Add in the cooked eggplant, eggs, and chives. Toss until everything is well combined.
- Serve and enjoy your eggplant fried rice.
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