Yangzhou Eggplant Fried Rice recipe - ingredients, nutrition and when to eat it
This easy one-bowl take on Yangzhou-style fried rice combines eggplant and egg. Fluffy rice pairs with tender eggplant and savory egg.
This easy one-bowl take on Yangzhou-style fried rice combines eggplant and egg. Fluffy rice pairs with tender eggplant and savory egg. It makes a nice lunch or light dinner.
Chinese · 20 minutes to cook
Nutrition (per 389.7g serving): 527.3 kcal · protein 13.7g · carbohydrate 72.1g · fat 18.8g · sodium 638mg
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: Cold, day-old rice is less sticky and easier to stir-fry.
Tips: Cut the eggplant into generously sized pieces so it stays tender after cooking.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Eggplant — 0.5 pc
- Egg — 1 pc
- Green onion — 0.3 stalk
- Cooking oil — 1 Tbsp
- Soy sauce — 1 tsp
- Salt — 0.1 tsp
- Ground black pepper — 0.1 tsp