Japanese fried rice

Ingredients

• Egg

  Whole, fresh eggs

  2 medium or 88g

• Eggplant

  Raw

  1 eggplant, peeled (yield from 1-1/4 lb) or 458g

• Quorn, Meatless & Soy-Free Chik'n Cutlets, Gruyere

  Quorn Foods, Inc

  100g

• Shallots

  Raw

  4 shallot (medium) or 170g

• Garlic

  Raw

  3 cloves, minced or 9g

• Carrots

  Raw

  1 large or 72g

• Peas

  Edible-podded, raw

  150g

• Brown rice

  Long-grain, cooked

  2 cup or 390g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Sake

  Alcoholic beverage, made from rice

  1 tbsp or 15g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Sesame seeds

  Seeds, whole, dried

  1 tsp or 3g

Directions

1. Heat a large wok over medium-high heat and spray with oil. Add half the egg, tilting the wok so it covers the base. Cook for 1 minute or until just set. Transfer to a board. Repeat with the remaining egg. Roll up each omelette and thinly slice. Set aside.
2. Return wok to high heat and spray with a little oil. Stir-fry eggplant for 2-3 minutes or until golden and softened. Transfer to a plate.
3. Spray the wok with a little more oil. Add the mince and stir-fry, breaking up any lumps with a wooden spoon, for 2-3 minutes or until browned. Add the shallot, garlic and chilli and stir-fry for 1 minute or until aromatic. Add the carrot and snow peas and stir-fry for 2 minutes or until tender-crisp. Add the rice, eggplant, tamari, sake and sesame oil and stir-fry until heated through.
4. Serve the fried rice topped with sliced omelette, extra shallot and sesame seeds, if you like.
5. Recipe by: Chrissy Freer (source: https://www.taste.com.au/recipes/japanese-fried-rice/qglm0gzm?r=healthy&c=z8xblhdp/Healthy%20dinner%20recipes&h=Healthy)

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