Danny Seo's Eggplant Fried Rice
- Number of Servings: 12
Ingredients
3/4 c sesame oil2 japanese eggplants cut lengthwise into 1 " strips1/4 c soy sauce3/4 c maple syrup1/4 c sesame oil3 c leftover brown rice1/4 c scallions2 tbsp shichimi togarashi2 tbsp black sesame seeds
Preheat wok over high heat. Add sesame oil and eggplant stirring constantly until golden brown (3-5 minutes).
Deglaze with soy sayce and maple syrup and remove from wok.
Add sesame oil and leftover rice to wok. Heat until rice begins to crisp. Fold in scallions and shichimi togarashi and cook for an additional minute.
To serve, plate the rice, add the eggplant and top with toasted sesame seeds.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user DZELKIN.
Deglaze with soy sayce and maple syrup and remove from wok.
Add sesame oil and leftover rice to wok. Heat until rice begins to crisp. Fold in scallions and shichimi togarashi and cook for an additional minute.
To serve, plate the rice, add the eggplant and top with toasted sesame seeds.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user DZELKIN.
Nutritional Info Amount Per Serving
- Calories: 246.2
- Total Fat: 15.5 g
- Cholesterol: 0.0 mg
- Sodium: 305.0 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 1.4 g
- Protein: 2.0 g
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