prep time
10 min
10 min
cook time
10 min
10 min
servings
4
4
WHAT YOU'LL NEED
 |
||
| Minute Rice® Jasmine Rice | ||
| 2 pouches (125 g each) | ||
| 2 tbsp (30 mL) |
canola oil |
|
| 2 |
Japanese eggplants, sliced diagonally into ½-inch (1 cm) thick slices(about 4 cups/1 L)
|
|
| 3 |
cloves garlic, minced
|
|
| 1 tbsp (15 mL) |
minced fresh gingerroot |
|
| 1/4 tsp (1 mL) |
red chili flakes |
|
| 1 1/2 cups (375 mL) |
chopped deli roast chicken, deli roast beef, or firm tofu, drained and cubed (optional)
|
|
| 2 tbsp (30 mL) |
light soy sauce |
|
| 1 tbsp (15 mL) |
rice wine vinegar |
|
| 4 tsp (20 mL) |
honey |
|
| 2 tbsp (30 mL) |
sliced green onion |
|
INSTRUCTIONS
|
Step 1: Cook rice according to package directions. |
|
Step 2: Meanwhile, in large skillet, heat oil over medium-highheat; stir-fry eggplant, garlic, ginger and red chili flakes for 3 to 5 minutes or until eggplant starts to soften.Stir in chicken (if using); stir-fry for 2 to 4 minutes or untilchicken is heated through (or until tofu is golden, if using tofu). |
|
Step 3: Stir together soy sauce, vinegar, honey and 1 tbsp (15 mL) of water; stir into eggplant mixture. Cover and cook for 2 or 3 minutes or until eggplant is tender. |
|
Step 4: Serve stir-fry over rice. Sprinkle with green onion. |
Tip: Garnish with toasted peanuts or cashews for extra crunch if desired.
Per 1/4 recipe:
- Calories 290
- Fat 10g
- Cholesterol 25mg
- Sodium 940mg
- Carbohydrate 38g
- Fibre 3g
- Sugars 9g
- Protein 12g
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