Eggplant-Edamame Fried Rice

  • 4 slices smoked bacon, cut into small pieces
  • 1 small Chinese eggplant, diced
  • 1 medium onion, sliced into thin slivers
  • 1 large yellow sweet pepper, sliced into thin strips
  • 2 cloves garlic, minced
  • 2 c. cooked, cooled rice (leftover rice works beautifully for this)
  • 1/3 c. soy or tamari sauce (use tamari sauce for a gluten free version)
  • 1 T. honey
  • 2 tsp. sriracha sauce
  • 1-2 tsp. rice vinegar
  • 1 c. steamed, hulled edamame
  • Hot sauce, for garnishing (optional)

In a nonstick skillet or wok, fry the bacon until crisp and it has rendered a bit of fat into the bottom of the pan. Add the eggplant, onion, pepper, and garlic and stir-fry the vegetables until crisp-tender, about 6 minutes. Add the cold rice (break it up with your hands to make sure it's not in clumps) and continue stirring it constantly for about 5 minutes or until the rice is fried and warm. Combine the soy or tamari sauce, honey, and sriracha sauce and add the mixture to the pan. Toss well to coat. Add 1-2 teaspoons of vinegar — just enough to loosen any stuck bits from the bottom of the pan. Add the edamame and toss to distribute evenly. When the edamame is heated through, serve the rice in bowls and top with hot sauce as desired.

  • Yields: 2 servings
  • Preparation Time: 20 minutes

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