Korean egg fried rice with eggplant/brinjal

Name: Korean egg fried rice with eggplant/brinjal
Total time: 1800 s
Yield: 6 servings
Cuisine: South African
Ingredients: 1 cup rice(basmati or sushi); 2 medium sized eggplant/brinjal; 1 large onion; 2 large egg; to taste Salt; 4 tablespoon soy sauce; 100 ml olive oil

Wine Snob V @LadySnob_V

Randburg, Gauteng, South Africa

This meal has Korean roots but can be served with a delicious South African stew

Wine Snob V @LadySnob_V

Randburg, Gauteng, South Africa

This meal has Korean roots but can be served with a delicious South African stew

Saved

Ingredients

30 minutes

6 servings

1 cuprice(basmati or sushi)
2medium sized eggplant/brinjal
1large onion
2large egg
to tasteSalt
4 tablespoonsoy sauce
100 mlolive oil

Saved

Steps

30 minutes

1

Cook rice until 90% cooked and remove from pot to cool
2

Chop the onion and brinjal/eggplant
3

In a pan, add oil, heat and add onion and fry until soft then add eggplant/brinjal and fry until both are full cooked
4

The rice must be cooled. Add eggs to rice and fully cook
5

Add the rice to the eggplant and onion mix. On a lower heat, fry until the rice is drier. Then add soy sauce for flavouring. Lower the heat.
6

Serve while hot!