Braised Grilled Eggplant Over Curry Fried Rice: A Delicious One-Bowl Meal
The Perfect Harmony of Savory Braised Grilled Eggplant and Aromatic Curry Fried Rice
Experience a delightful fusion of fried rice and donburi (rice bowl) with this incredibly flavorful one-bowl meal. It’s a dish that combines the best of both worlds, offering a satisfying and delicious culinary adventure.
Curry Fried Rice Ingredients
- 2 packs of cooked rice (approx. 2 servings)
- 1 large potato
- 2.5 small onions
- A little carrot (finely chopped or julienned)
- A little cabbage (finely chopped or shredded)
- Salt to taste
- Black pepper to taste
- 2-3 tablespoons curry powder (adjust to your preference)
- A pinch of sesame seeds (for garnish)
Braised Grilled Eggplant Ingredients
- 1 medium eggplant
- A pinch of sesame seeds (for garnish)
Eggplant Braising Sauce
- 2-3 tablespoons soy sauce (preferably dark soy sauce)
- 1 tablespoon chopped chives
- 1 tablespoon plum extract (for sweetness and depth)
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
- 1 medium eggplant
- A pinch of sesame seeds (for garnish)
Eggplant Braising Sauce
- 2-3 tablespoons soy sauce (preferably dark soy sauce)
- 1 tablespoon chopped chives
- 1 tablespoon plum extract (for sweetness and depth)
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
Cooking Instructions
Step 1
First, wash and prepare all the vegetables for the fried rice. Finely dice the potato, onion, carrot, and cabbage. Smaller pieces will integrate better into the fried rice.
Step 2
Heat a pan over medium heat and add a generous amount of olive oil. Add the thinly sliced garlic and cook gently until fragrant, being careful not to burn it. This slow cooking will infuse the oil with a lovely garlic aroma.
Step 3
Once the garlic is aromatic, add the carrots and cabbage to the pan. Stir-fry over medium-high heat for a minute or two to retain their crispness. Cook until the vegetables become slightly translucent.
Step 4
Next, add the onions and potatoes to the pan. Cook until the potatoes are tender and cooked through, as they take a bit longer to soften. Ensure they are softened before proceeding.
Step 5
Now, add the cooked rice to the pan. Use a spatula to break up any clumps of rice and stir-fry thoroughly with the vegetables until everything is well combined. Aim for a fluffy texture.
Step 6
Once the rice is well incorporated and slightly toasted, sprinkle in the curry powder (2-3 tablespoons). Stir quickly to evenly coat the rice and vegetables with the curry. Continue to stir-fry until the aromatic scent of curry is released.
Step 7
Tip: Adding a little extra olive oil to the fried rice will make the grains of rice smoother and moister, enhancing the overall texture and flavor. (Optional)
Step 8
Finally, drizzle a little sesame oil over the fried rice and sprinkle with sesame seeds. This completes your delicious curry fried rice. Transfer the fried rice to serving bowls.
Step 9
Wash the eggplant, trim off the ends, and slice it in half lengthwise. Then, cut each half into long, thin strips. Grill the eggplant strips in a dry pan over medium heat until golden brown and tender on both sides. Grilling without oil brings out the natural sweetness of the eggplant.
Step 10
Once the eggplant strips are nicely grilled, pour the prepared braising sauce into the pan with the eggplant. Simmer over medium-low heat, allowing the sauce to thicken and coat the eggplant evenly.
Step 11
The braising sauce is simple to make: whisk together 2-3 tablespoons of soy sauce, 1 tablespoon of chopped chives, 1 tablespoon of plum extract, 1 tablespoon of sesame oil, and 1 teaspoon of sesame seeds. Feel free to adjust the sweetness and saltiness by adding ingredients like oyster sauce, fish sauce, or honey.
Step 12
Plate the prepared curry fried rice into individual bowls.
Step 13
Arrange the tender, braised grilled eggplant attractively on top of the curry fried rice. Your delightful one-bowl meal is now complete. Enjoy!
