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Eggplant Fried Rice

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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.

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5 from 1 reviews
Eggplant Fried Rice
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 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
Instructions
  1. 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.
  2. Add in the garlic and stir it for another minute. Set it aside in a bowl.
  3. 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.
  4. Add in the cooked rice in the pan and stir and fry for 2 or 3 minutes or until heated through.
  5. Add in the cooked eggplant, eggs, and chives. Toss until everything is well combined.
  6. Serve and enjoy your eggplant fried rice.

 

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