Eggplant Fried Rice Featured in Laptop Lunches Photo Contest


Don't forget to vote for Sprouting The Beans entry in Laptop Lunches Photo Contest. Tuesday, October 18, is the last day of voting. O requested eggplant fried rice in the lunch that is featured in the contest. You know the recipe is a success, when the lunch container comes home empty.

When we were making gyoza the other night for dinner, we ran out of potsticker wrappers and decided to use the remaining filling for fried rice.  We had eggplant to use from our garden and thought, what the heck, let’s try it.  It is the first time that our kids REALLY ate eggplant and ENJOYED it!   

I’ve written the directions using the amount of filling we had remaining to use for the rice.

Eggplant Fried Rice


1 c Napa cabbage

1/8 c chopped green onion

2-3 t minced ginger

1 garlic clove minced

½ T rice wine vinegar

1 t sesame seed oil + 1 T for stir frying

sprinkle of sesame seeds

Ground pork, shrimp, or tofu

1 c eggplant, diced thinly into small pieces


Slice napa cabbage thin and place in colander. Salt the cabbage lightly and toss in the colander to mix. Let drain for half hour or so as the salt will draw out moisture in the cabbage. Squeeze out any excess moisture but do not rinse. Place the cabbage in a bowl and add chopped green onion, ginger, garlic, rice wine vinegar, sesame seed oil, and sesame seeds. Adjust to your taste. Add ground pork, chopped shrimp, or chopped tofu and mix together.

Cook 2 cups of rice. Let it cool. Stir fry the rice with 1 T sesame oil, crisping the rice. Place the rice in a bowl. Add the eggplant and stir fry with a little more oil if needed. Add the eggplant to the rice. Stir fry the filling until meat or tofu are cooked. Stir all the ingredients together and serve.

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