Pork and Eggplant Fried Rice

This Pork and Eggplant Fried Rice is a delightful and hearty dish that combines tender pork with the rich flavor of eggplant, all stir-fried with fragrant rice for a satisfying meal. Perfect for a quick weeknight dinner, this gluten-free recipe is both nourishing and full of umami goodness.

Ingredients

• Cooked jasmine rice - 2 cups
• Pork tenderloin, thinly sliced - 150 grams
• Eggplant, diced - 1 medium (about 200 grams)
• Green onions, chopped - 2 stalks
• Garlic, minced - 2 cloves
• Ginger, minced - 1 teaspoon
• Gluten-free soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Vegetable oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Egg - 1 large

Steps

1. Prepare all ingredients: slice the pork, dice the eggplant, chop the green onions, and mince the garlic and ginger.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add the pork to the skillet and stir-fry until cooked through, about 3-4 minutes. Remove the pork from the skillet and set aside.
4. In the same skillet, add the diced eggplant and stir-fry for about 5-6 minutes until soft and browned.
5. Add the minced garlic and ginger to the skillet, and stir-fry for another minute until fragrant.
6. Return the cooked pork to the skillet, then add the cooked jasmine rice, gluten-free soy sauce, and sesame oil. Stir well to combine all ingredients.
7. Make a well in the center of the rice mixture and crack the egg into it. Scramble the egg gently and then mix it into the rice until fully cooked.
8. Add chopped green onions, season with salt and black pepper to taste, and stir well to combine everything.
9. Serve hot, garnished with additional green onions if desired.

Nutrition

• Calories: 450
• Protein: 25 g
• Carbs: 60 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 700 mg
• Cholesterol: 186 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Provides a good source of protein from pork and eggs.
• Contains fiber and antioxidants from eggplant and green onions.

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