Rice Easy

Eggplant Rice

Quick answer

A comforting one pot rice dish cooked with eggplants sautéed in a savory soy sauce seasoning.

Warm, soft, and rich in flavor.

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Wash the rice and soak in cold water for 30 minutes, then drain completely through a strainer.
2

Prep

Cut the eggplants in half lengthwise, slice into 1.5 cm thick pieces.

Finely chop the green onion.
3

Control

Heat vegetable oil and green onion in a pan over low heat to make scallion oil, then add pork and mirin.

Cook until no longer pink.
4

Season

Add the eggplant, sauté briefly, then pour soy sauce around the edges of the pan to caramelize and mix well.
5

Heat

Put the soaked rice and water in a pot or rice cooker, then place the sautéed eggplant and pork with its oil on top.

Cook the rice.
6

Heat

Once cooked, drizzle sesame oil over the rice and gently fold it with a rice paddle from the bottom up.

The cues that matter most while cooking.

Key technique: Moist eggplant sautéed in soy sauce
Finish cue: Once cooked, drizzle sesame oil over the rice and gently fold it with a rice paddle from the bottom up.
Avoid this: Do not overcook the eggplants when sautéing.