Japanese Fried Rice

Prep: 15 mins

Cook: 15 mins

Serves 4

Ingredients:

• 2 eggs, lightly whisked

• 1 (about 400g) eggplant, finely chopped

• 250g extra-lean pork mince

• 4 green shallots, trimmed, thinly sliced, plus extra, to serve

• 3 garlic cloves, crushed

• 1/2 tsp dried chilli flakes

• 1 large carrot, peeled, finely chopped

• 150g snow peas, trimmed, sliced

• 340g (2 cups) cooked brown rice

• 1 tbsp gluten-free tamari

• 1 tbsp sake

• 1 tsp sesame oil

• 1 tsp sesame seeds, to serve (optional)

Method:

Step 1:

• Heat a large wok over medium-high heat and spray with oil.

• Add half the egg, tilting the wok so it covers the base.

• Cook for 1 minute or until just set.

• Transfer to a board.

• Repeat with the remaining egg.

• Roll up each omelette and thinly slice. Set aside.

Step 2:

• Return wok to high heat and spray with a little oil.

• Stir-fry eggplant for 2-3 minutes or until golden and softened.

• Transfer to a plate.

Step 3:

• Spray the wok with a little more oil.

• Add the mince and stir-fry, breaking up any lumps with a wooden spoon, for 2-3 minutes or until browned.

• Add the shallot, garlic and chilli and stir-fry for 1 minute or until aromatic.

• Add the carrot and snow peas and stir-fry for 2 minutes or until tender-crisp.

• Add the rice, eggplant, tamari, sake and sesame oil and stir-fry until heated through.

Step 4:

• Serve the fried rice topped with sliced omelette, extra shallot and sesame seeds, if you like.