This recipe uses a combination of fried seafood rice with Shanghai style eggplant and steamed vegetables.
These are not my photos, but sourced from the internet.
Ingredients - Fried Rice
- 200g long grain rice
- 250g seafood mix
- 1/2 onion sliced
- 1 large clove garlic chopped
- 1 tablespoon sesame oil
- 1 tablespoon Hoi Sin sauce
- Steam the rice
- Stir-fry the seafood in a large pan with onion and garlic in sesame oil until just cooked.
- Add the steamed rice, and stir through, adding a little more sesame oil and Hoi Sin sauce
Ingredients - Eggplant
- 1 large eggplant or 4 Asian eggplants - diced in 2cm cubes
- 1/2 cup water
- 1 tablespoon sesame oil
- 1/4 cup soy sauce
- 1 tablespoon sugar
- 1 mild chilli sliced in large pieces
- Stir-fry the garlic and chilli for 30 seconds
- Remove the chilli and set aside
- Add the eggplant and gently stir-fry. When the eggplant has soaked up all of the oil, add 1 tbsp of the water.
- Keep adding water, 1 tbsp at a time, until the eggplant is soft and you have used around half of the water.
- Stir in the soy sauce and sugar then add the remaining water.
- Cover with a lid and cook for 1 minute. Remove the lid; the liquid should be absorbed. Return the chilli to the wok, toss for 30 seconds and serve.
