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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- 2 eggplants, cubed
- 2 cups of cold cooked rice
- 2 eggs, beaten
- 3 cloves of garlic, finely chopped
- salt and pepper to taste
- 1/2 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.
