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Japanese fried rice

By: Unknown
Region: Others
Dish:Vegetarian - Breakfast/Tiffins/Snacks


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 teaspoon dried chilli flakes
1 large carrot, peeled, finely chopped
150g snow peas, trimmed, sliced
340g (2 cups) cooked brown rice
1 tablespoon gluten-free tamari
1 tablespoon sake
1 teaspoon sesame oil
1 teaspoon sesame seeds, to serve (optional)


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.

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.

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.

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


Combine brown rice with loads of vegetables for a low calorie makeover to this flavoursome, Japanese-style fried rice.

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