Eggplant Fried Rice recipe - ingredients, nutrition and when to eat it
This one-bowl dish combines rice stir-fried with eggplant and egg, lightly seasoned with soy sauce.
This one-bowl dish combines rice stir-fried with eggplant and egg, lightly seasoned with soy sauce. The eggplant is tender and the rice fluffy, making it a good choice for lunch or a simple dinner.
Chinese · 20 minutes to cook
Nutrition (per 392g serving): 502 kcal · protein 14.3g · carbohydrate 72.7g · fat 15.7g · sodium 469.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Gently break up cold rice with your hands before adding it to the pan so it fries up fluffy.
Tips: Cutting the eggplant into larger pieces keeps it tender and moist. If your pan is small, stir-fry it in batches to keep it from releasing too much moisture.
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Ingredients (1 serving)
- Rice (white) — 1 bowl
- Eggplant — 0.5 pc
- Egg — 1 pc
- Green onion — 0.3 stalk
- Soy sauce — 1 tsp
- Cooking oil — 1 Tbsp
- Toasted sesame seeds — 0.5 tsp