Miso Paste Egg Plant Fried Rice

Everyone loves fried rice, but when you fell like changing the routine, this deliciously different miso paste egg plant fried rice is just the thing.

Wok, 2 bowls

3-4 cups pre-cooked long grain rice (refrigerated)

1/2-1 egg plant, peeled and cut into small cubes (about 1-inch long), soak in water before use (P1)

1 tbsp. chopped scallion

1 tbsp.freshly grated ginger root

2 garlic cloves, sliced

1 tbsp. toasted sesame seeds

2 tbsp. vegetable oil for stir-frying

P1

2 tbsp. miso paste

1 tbsp. brown sugar

1 tbsp. Shao-Hsing rice wine, or dry sherry

Salt to taste

1. Add all the seasonings and sesame seeds in a mixing bowl, stir to combine and set aside for sauce (P2).

P2

2. Heat 2 tbsp. vegetable oil in a wok on high heat, 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, and serve (P3).

P3

1. Refrigerated long grain rice doesn't tend to stick and makes it perfect for this delicious dish.