Savory Pork and Eggplant Rice Bowl
Simple and Delicious Golden Recipe for Pork and Eggplant Rice Bowl, Great for Dieting
This pork and eggplant rice bowl is a dish I often make when I’m dieting, but it’s so delicious that I also enjoy it regularly, even when I’m not specifically dieting. I know that eggplant can be a divisive ingredient, but this recipe allows you to enjoy eggplant’s wonderful flavor without any reservations. The tender texture of the eggplant combined with the rich seasoning served over rice makes for a satisfying and hearty meal.
Main Ingredients- 100g ground pork
- 1/2 eggplant
- 1/4 onion
- 1/4 stalk green onion
- 1 tsp minced garlic
- 1 bowl cooked rice
- 1 egg
- 1/2 Korean chili pepper (optional, for a spicier kick)
Seasoning- 1 Tbsp soy sauce
- 1/2 Tbsp sugar
- 1 Tbsp cooking wine (mirin or similar)
- Pinch of black pepper
- Pinch of sesame seeds
- Drizzle of sesame oil
- 1 Tbsp soy sauce
- 1/2 Tbsp sugar
- 1 Tbsp cooking wine (mirin or similar)
- Pinch of black pepper
- Pinch of sesame seeds
- Drizzle of sesame oil
Cooking Instructions
Step 1
First, prepare the eggplant by slicing it into bite-sized pieces. Cut the half eggplant in half lengthwise, then lay the cut side down and slice it into long strips. Since eggplant can become mushy when cooked, for a better texture, aim for pieces that are about 0.7 cm thick, not too thin.
Step 2
Finely mince the onion and slice the green onion diagonally. Once these vegetables are prepped, your basic ingredient preparation is complete!
Step 3
Heat a bit of cooking oil in a pan and add the ground pork. Stir-fry the pork until it’s cooked through and lightly browned, releasing its savory aroma. (While thinly sliced pork belly can also be delicious in this recipe, ground pork will provide a much more tender texture.)
Step 4
Once the pork is sufficiently cooked, add the prepared eggplant, onion, green onion, and minced garlic to the pan. Stir-fry everything together over medium heat, rather than high heat, to prevent the vegetables from burning. The eggplant is ready when it starts to turn translucent.
Step 5
Now it’s time to add the delicious seasoning. Pour 1 Tbsp soy sauce, 1/2 Tbsp sugar, 1 Tbsp cooking wine, and a pinch of black pepper around the edges of the pan. Adding the seasonings this way allows them to coat the ingredients evenly and enhance the overall flavor.
Step 6
There are two ways to enjoy this as a rice bowl. You can either spoon the stir-fried mixture directly over the rice, or stir-fry the rice together with the mixture to create a fried rice dish. Personally, I find that stir-frying the rice with the ingredients allows the flavors to meld beautifully with the rice grains, resulting in a more umami-rich dish. Feel free to choose your preferred method!
Step 7
Add the cooked rice to the pan and use a spatula to break up any clumps, stir-frying until the rice grains are well coated with the sauce. A quick tossing motion with your wrist will help ensure every grain is perfectly seasoned, creating a delicious fried rice. (If you plan to serve the rice separately, you can skip this step.)
Step 8
Prepare a fried egg to serve alongside your rice bowl. You can cook it to your preference, whether it’s sunny-side up or fully cooked.
Step 9
Top the finished fried rice (or rice) with the prepared fried egg. Finally, drizzle a little sesame oil for a nutty aroma and sprinkle with sesame seeds. Your delicious pork and eggplant rice bowl is now complete!
