Yields:
2 Servings
Difficulty: Easy
Prep Time: 5 Mins
Cook Time:
15 Mins
Total Time:
20 Mins
Eggplant and teriyaki sauce are made for each other so why not expand the friendship to include rice? Creamy eggplant matches great with the sweet umami of the teriyaki sauce. If you have some leftover rice, an extra batch of sauce helps to create a warm and delicious eggplant teriyaki fried rice.
Remember to always use chilled overnight rice for fried rice! To prepare the perfect rice for your fried rice, check out our Fried Rice Club rules.
Ingredients
Adjust Servings
- Teriyaki Sauce
Instructions
-
Dice the eggplant. Quarter and slice the onion. Finely chop the garlic, ginger and spring onion.
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Heat 1 tbsp of oil over medium heat in a non-stick pan. Add the onions and fry briefly.
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Add the eggplant and sprinkle 0.5 tsp of salt over the eggplant to release its moisture. Put the lid on the pan.
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Leave the eggplant to stew in its own juices, stirring occasionally to prevent burning. A bit of char is okay, and encouraged.
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When the eggplant has softened, add the spring onion whites, garlic and ginger. Stir fry for another minute or so until the raw smell of the garlic is gone.
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Press out all the lumps of the rice with the back of a fork until the rice grains are all separate.
- Mix 2 tbsp sake (or rice wine), 2 tbsp of mirin, 2 tbsp of soy sauce and 1 tbsp of sugar in a small bowl to make the teriyaki sauce.
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Turn the heat up to medium-high. Add the rice and the teriyaki sauce to the pan and toss to mix well. You want the rice to absorb the flavour quickly instead of stewing into mush. When the rice is uniformed and very hot, add the spring onions green and salt and pepper to taste.
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Serve hot. Garnish with sesame seeds and spring onion greens.
