Karuru Eggplant Fried Rice
This fried rice is based on Takana, with Karitoya eggplant added to the texture accent. It is best to use freshly cooked rice, but you can also use leftover rice.
How to make it
1
Put a frying pan with salad oil over high heat and fry the minced pork. Add the diced Karitoya eggplant and chopped takana and stir-fry.
2
Add beaten eggs and rice and stir-fry quickly. Add salt and pepper to taste.
3
To finish off, add persimmon and soy sauce, remove from the heat and serve in a bowl to complete the meal.
Ingredients for 3 people
-
- Kariru family eggplant
- 30g
-
- Takana
- 20g
-
- Milk pork
- 20g
-
- Salad oil
- Appropriate amount
-
- cooked rice
- 300g
-
- egg
- 1 piece
-
- salt
- A little
-
- Pick it
- A little
-
- For finishing persimmon
- A little
-
- For finishing soy sauce
- A little
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