prep time
10 min

cook time
10 min

servings
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: