Vegan eggplant and basil fried rice with @eatjust #JUSTEgg, farmers market eggplant, garlic, scallions and fresh basil. What I like about fried rice is that it’s just leftover rice tossed with whatever ingredients you have on hand, and it’s quick and easy.
For this one, I used:
1 1/2 cup cooked white rice (several days old)
1/2 small Italian eggplant
1/2 container Just Egg
2 cloves garlic, minced
1-2 stalks of scallions, chopped
1 tbsp low sodium soy sauce or tamari, to taste
1 tsp sesame oil to finish
Drizzle of sriracha, optional
Few leaves of torn basil
Cooking oil (I used #traderjoes triple filtered coconut oil)
Oil in pan. Medium heat.
Throw minced garlic in pan until it becomes fragrant and is a light golden brown.
Toss in diced eggplant and sauté a bit until soft, about 5-7 min, then move garlic and eggplant to one side of sauté pan.
Just Egg in empty side of pan, scramble and cook all the way through. I like to keep the Just Egg separate, but you could easily mix it in with the garlic-eggplant mixture
Rice in pan until softened, then add soy sauce or tamari and sesame oil, making sure to coat all ingredients evenly.
Toss in the chopped scallions pretty much right before you turn the heat off.
Garnish with torn fresh basil leaves and sriracha🌱