Teriyaki Eggplant Fried Rice

9 Ingredients

Number of servings

2tablespoons peanut oil
4 free range eggs, lightly beaten
1 large eggplant, cut into 1.5cm pieces
450grams frozen steam fresh beans, broccoli & sugar snaps
1 cup frozen baby peas
450grams microwave long grain rice
1/3 cup teriyaki sauce
3 spring onions, thinly sliced diagonally
1tablespoons sesame seeds, toasted

Nutrition per serving

24% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Teriyaki-flavoured eggplant takes this fried rice recipe to an irresistible level. Try this easy recipe for a speedy weeknight dinner.

Method

Step 1 of 4

Heat 2 tsp oil in a wok or large frying pan over high heat. Add eggs and swirl to coat pan in a thin layer. Cook for 2 minutes or until set and golden underneath. Transfer to a plate. When cool enough to handle, roll into a log and thinly slice.

Step 2 of 4

Heat remaining oil in wok or large frying pan over high heat. Stir-fry eggplant for 5 minutes or until golden and tender.

Step 3 of 4

Meanwhile, place frozen vegetables in a medium heatproof bowl. Pour over boiling water to cover and stand for 3 minutes. Drain.

Step 4 of 4

Add drained vegetables and rice to wok. Stir-fry for 2 minutes or until heated through. Add sauce and stir-fry for 1 minute or until coated and heated through. Stir in half the onion and half the egg. Serve topped with remaining egg and onion, and sesame seeds.