Recipe: Egg, chili and eggplant fried rice


  • 4 tbsps. of vegetable oil
  • 2 to 3 eggs, lightly beaten with a little salt and pepper
  • salt and pepper
  • 1 tsp. of minced garlic
  • 1 finger chili, finely chopped
  • 4 to 5 c. of cooked rice
  • 2 to 3 tbsps. of fried onions
  • + 2 more ingredients
    • 3 tbsps. of finely sliced scallions
    • 1 large eggplant (the Asian variety), cut into ¼ inch cubes

1. Heat 1 tbsp. of cooking oil in a wok or frying pan. Pour in the beaten eggs and cook just until set. Roll up and transfer to a chopping board. Slice thinly. 2. Pour the remaining oil into the pan and heat. Add the eggplant cubes and sprinkle with a little salt and pepper. Cook, stirring occas...

View full recipe at SpringPad


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