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Epplant & Chilli Fried Rice

by Jac's Veghead (follow)
Vegetarian (1517)      Asian (483)      Eggs (230)      Chinese (139)      Eggplant (76)      Hot (36)      Fried Rice (9)     
The combination of chilli and eggplant make a beautiful and fragrant fried rice. This dish is lovely on it's own or a great side to prawns, fish or any other Asian inspired main.

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Makes: 4 servings

4 tbsp of vegetable oil
2 free range eggs
1 small eggplant
Salt and pepper
1 garlic clove
1 chilli or teaspoon of chili sauce
5 C of cooked rice
1 spring onion
1 bunch of asparagus
1tbsp soy sauce
1 tsp sesame oil

Heat 1 tbsp of oil in a wok. Pour in the beaten eggs and cook until just set.

Roll up the omelet, slice thinly and set aside.

Pour the remaining oil into the wok. Add the cubed eggplant and season with salt and pepper.
Cook, stirring occasionally, until the eggplant starts to soften.
Add the diced garlic and chili sauce.
Cook until the eggplant cubes are cooked through and aromatic, throw in the asparagus.

Add the cooked rice and the chopped white of the spring onion.

Stir fry until the rice is heated through.
Add the sliced egg omelet, soy and sesame oil and stir until warm.

Serve with the chopped greens of the spring onion.

Serve hot on its own as a main or as a lovely side to fish or prawns.

#Fried Rice
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