Delicious Eggplant and Vegetable Fried Rice
Delicious Eggplant and Vegetable Fried Rice
Nutrient-Rich & Tasty Eggplant and Vegetable Fried Rice Recipe ♡
This fried rice is made with fresh eggplant and a variety of colorful vegetables, making it a satisfying and nutritious meal. Enjoy a delicious meal with this simple yet hearty ‘Eggplant and Vegetable Fried Rice’! ^^*
Ingredients- 1 Eggplant
- 1/2 Bell Pepper (use a colorful one for a prettier dish)
- 1/2 Zucchini
- 1/4 Cabbage
- 1 Tbsp Avocado Oil
- 1 Green Onion (finely chopped)
- 1 Tbsp Oyster Sauce
- 1 Tbsp Soy Sauce
- A pinch of Black Pepper
- A sprinkle of Sesame Seeds
- 1 serving Cooked Rice (preferably warm)
Cooking Instructions
Step 1
First, let’s prepare the fresh vegetables for our fried rice. Cut the eggplant into bite-sized pieces (about 1.5 cm thick, half-moons or cubes). Deseed the bell pepper and slice it thinly into strips. Slice the zucchini into similar strips, and dice the cabbage into 1.5 cm cubes.
Step 2
Heat 1 tablespoon of avocado oil in a wok or large pan over medium heat. Avocado oil has a high smoke point, making it suitable for stir-frying, and it adds a nutty flavor.
Step 3
Add the finely chopped green onion to the pan and stir-fry over low heat to release its aroma and create infused oil. The sweet aroma of the scallions will enhance the overall flavor of the fried rice.
Step 4
Add the diced cabbage to the pan and stir-fry for about 1 minute. Stir-frying cabbage first brings out its sweetness and softens its texture.
Step 5
Add the sliced bell pepper to the pan and stir-fry along with the cabbage. The bell pepper should be stir-fried just enough to retain its vibrant color and a slight crispness.
Step 6
Next, add the sliced zucchini and stir-fry. Zucchini can become mushy if overcooked, so stir-fry only until the vegetables are slightly tender.
Step 7
Finally, add the sliced eggplant to the pan. Eggplant absorbs oil well, so stir-fry it with the other vegetables until it becomes tender.
Step 8
Stir-fry all the vegetables for about 3-4 minutes until they are tender and slightly wilted. Stir-fry over medium heat to maintain the fresh aroma and color of the vegetables.
Step 9
Once the vegetables are sufficiently stir-fried, pour 1 tablespoon of oyster sauce around the edges of the pan. Oyster sauce adds a savory depth and rich flavor.
Step 10
Add 1 tablespoon of soy sauce next to the oyster sauce. Gently swirl the pan or use a spatula to mix the soy sauce and oyster sauce evenly with the vegetables.
Step 11
Continue to stir-fry for another minute to allow the sauce to coat the vegetables evenly. The slight reduction of moisture will concentrate the flavors, making it even more delicious.
Step 12
Sprinkle a pinch of black pepper to enhance the flavor and eliminate any unwanted odors. Adjust the amount of pepper to your preference.
Step 13
Finally, sprinkle some sesame seeds for a nutty aroma and to finish the dish. Sesame seeds release a rich, nutty flavor as you chew, making the fried rice even more delightful.
Step 14
Add 1 serving of warm cooked rice to the pan. Use a spatula to gently break up any clumps of rice and mix it thoroughly with the stir-fried vegetables and sauce.
Step 15
Stir-fry for another 2-3 minutes until the rice is fluffy and the vegetables and sauce are well combined. Your delicious Eggplant and Vegetable Fried Rice is now ready! Enjoy it while it’s warm.
