Miso Paste Egg Plant Fried Rice Recipe
The name says it all, rice was cooked with miso paste and egg plant in this satisfying recipe. You are simply must have a try if you have not already.
Prep time : 5 minutes
Cook time : 5 minutes
Utensils:
Wok, 2 bowls.
Serves 1
Ingredients:
3-4 cups pre-cooked long grain rice, refrigerated
1/2-1 egg plant, peeled and cut into 1-inch cubes, soak in water before use
1 tbsp. toasted sesame seeds
1 tbsp. freshly grated ginger root
2 garlic cloves, sliced
1 tbsp. chopped scallion
2 tbsps. vegetable oil for stir-frying
Seasonings:
2 tbsps. miso paste
1 tbsp. brown sugar
1 tbsp. rice wine, or dry sherry
1 tsp. salt, or to taste
Directions:
1. Add all the seasonings and sesame seeds in a mixing bowl, stir to combine and set aside for sauce.
2. Heat 2 tbsps. vegetable oil in a wok over high heat until hot, saute scallion, ginger and garlic cloves briefly until aromatic, about 30 seconds.
3. Add egg plant cubes back into the wok, add the sauce and stir fry over medium heat for 1 minute.
4. At last, add 3-4 cups pre-cooked rice, cook over medium heat, stirring and tossing all together until well mixed.
5. Taste and adjust seasoning as desired, then remove to a bowl, serve hot.
Tips:
1. Refrigerated long grain rice doesn't tend to stick and makes it perfect for this delicious dish.
Nutritional information:
Servings per recipe: 1
Amount per serving:
| Protein: 13.55 g |
| Total fat: 0.85 g |
| Carbohydrate: 121.5 g |
| Calories: 548.5 kcal |
Hot Recipes
Key in value & click anywhere outside the box to convert!