Eggplant Rice （茄子燜飯）

Eggplant Rice

(using the same cup which we measure rice to measure other ingredients)

The portion here is for 2 to 3 cups of rice
2 eggplants (halved then sliced)
4 green oinion (diced)
1/4 cup of cooking oil
1/8 cup of soy sauce
1/4 cup of ground or chopped meat (optional)

Sauce for optional add on mixing

2 red/green hot pepper 20 g (diced any kind, can skip if prefer not spicy version)

2-3 green onions 20 g 1/3 cup (diced)

a good amount of chives diced 40g/ 2/3 cup (optional or can be replaced by other herbs for aroma)

sugar 1/2 TBsp (6g)

soy sauce (2/3 cup, 120 ml good amount to cover the above ingredients in the bowl

Koren hot pepper powder (flank preferred, 2 TBsp 16 g or any hot pepper powder, can skip too)

minced or finely chopped garlic 1 TBsp 20 g

Sesame seed oil 1 TBsp 7 g

optional: White sesame seeds 2 TBsp 12 g

Can cook 1 or 2 eggs to cover the rice on top later (sunny side up, york not fully cooked) with 2-3 TBsp oil

1. pour oil in pan, start making green onion oil till smell aroma or turning yellow
2. add meat here (optional)
3. add cutted eggplants, they will take in oil.
4. add soy sauce (circular pouring)
5. cook until eggplants get softer/brown (can add a bit sugar and/or mushroom flavor oyster sauce for deeper seasoning but it may not be needed)
6. pour cooked mixture on top of the raw rice covered with water (a bit less than usual)
7. cook the rice with multigrain function for 30-40 min.