Crunchy Chinese Fried Rice & Asian Eggplant Stir-Fry
Crunchy Chinese Fried Rice
A delicious rice dish filled with crunchy textures. We add a little hoisin sauce for added flavor.
1 ½ cups brown basmati rice
3 cups water
1/3 cup celery, chopped
1/3 cup mung bean sprouts
1 cup carrots, julienned
3 tablespoons peas
½ bunch green onions, thinly sliced
8 tablespoons olive oil
¼ teaspoon sesame oil, toasted
¼ teaspoon ginger, finely minced
½ teaspoon garlic, finely minced
2 teaspoons hoisin sauce
¼ teaspoon pepper
1 teaspoon salt
4 teaspoons soy sauce
- Cook rice by bringing water to a boil in a small saucepan. Add rice and lower to a simmer. Cover and continue to cook until water has evaporated. Once rice is cooked remove from pot and bring to room temperature. You can speed this process by putting rice in refrigerator if needed.
- In sauté pan or wok heat 2 tablespoons of oil and sauté veggies except for peas along with ginger and garlic until carrots are tender crisp. Set aside.
- Whip eggs in a bowl and cook in pan with 1 tablespoon of oil, and scramble in same pan omelet-style, flipping over once. Remove to cutting board and cut up into strip pieces. Set aside.
- Fry rice in remaining oil on medium heat for 10-15 minutes. Add salt and pepper. Do not stir very often so you get crunchy pieces.
- Mix everything together; rice, vegetables and eggs including peas, hoisin sauce and soy sauce. And serve.
Total cooking time: 1 hour and 15 minutes
Up Next – Asian Eggplant Stir-Fry
Asian Eggplant Stir-Fry
Ever wish you could make that yummy eggplant dish that you get at restaurants at home? Well, now you can. It’s delicious and people love it. Using extra oil keeps the eggplant more moist – you drain a lot of it off at the end. You can control the level of spiciness depending on your taste.
2 large eggplants, cut in ½ inch x 2 ½ strips
1 ¼ cup olive oil
½ teaspoon sesame oil, toasted
1 teaspoon garlic, minced
½ teaspoon ginger, minced
½ teaspoon Chinese chili hot sauce
2 tablespoons soy sauce
1 teaspoon red pepper flakes
½ teaspoon salt
1 ½ tablespoon coconut sugar
¼ cup water
½ teaspoon cornstarch
½ teaspoon sesame seeds
1 tablespoon green onion, sliced thin
- Heat up either a cast iron pan or non-stick pan (eggplant will stick to stainless pans). Heat ½ cup of oil and add enough eggplant to fill one layer in pan. Cook on high heat, stirring occasionally, allowing sides of eggplant to brown. Add more oil as needed. Once eggplant is softened transfer to strainer placed in a bowl.
- Cook next batch of eggplant the same way, transferring to strainer after each batch.
- While eggplant is cooking, make sauce by sautéing garlic and ginger in sesame oil in small saucepan on low heat. Add soy sauce, coconut sugar and seasonings. Mix water with cornstarch and add to pan. Bring to a simmer on medium heat. When sauce thickens slightly (to texture of a glaze) remove from heat.
- After eggplant has drained for 20 minutes or so, mix sauce with eggplant in a bowl, tossing gently.
- Place on serving dish and sprinkle with green onions and serve.
Serves: 4-6 people
Total cooking time: 30 minutes