Honey-Garlic Eggplant with Jasmine Rice
Preparation Time: 10 minutes
Total Time: 20 minutes
Serves: 2
Ingredients:
4 cups (125 g each) Minute Rice® Ready to Serve Jasmine Rice Cups
1 tbsp canola oil
1 Japanese eggplants, sliced diagonally into ½-inch (1 cm) thick slices (about 2 cups)
2 cloves garlic, minced
1 1/2 tsp minced fresh gingerroot
1/4 tsp red chili flakes
3/4 cups chopped deli roast chicken, deli roast beef, or firm tofu, drained and cubed (optional)
1 tbsp light soy sauce
1 1/2 tsp rice wine vinegar
2 tsp honey
1 tbsp sliced green onion
Instructions:
Step 1: Cook rice according to package directions.
Step 2: Meanwhile, in large skillet, heat oil over medium-high heat; stir-fry eggplant, garlic, ginger and red chili flakes for 3 to 5 minutes or until eggplant starts to soften. Stir in chicken (if using); stir-fry for 2 to 4 minutes or until chicken is heated through (or until tofu is golden, if using tofu).
Step 3: Stir together soy sauce, vinegar, honey and 1 1/2 tsp of water; stir into eggplant mixture. Cover and cook for 2 or 3 minutes or until eggplant is tender.
Step 4: Serve stir-fry over rice. Sprinkle with green onion.
Tip: Garnish with toasted peanuts or cashews for extra crunch if desired.
Sesame and Ginger Rice Skillet with Steak
Preparation Time: 10 minutes
Total Time: 10 minutes
Serves: 2
Ingredients:
4 Cups (125 g each) Minute Rice® Ready to Serve Jasmine Rice Cups
2 tbsp vegetable oil
2 tbsp rice wine vinegar
1 tbsp soy sauce
1 ½ tsp sesame oil
1 ½ tsp minced fresh gingerroot
1 tsp brown sugar
3/4 cups chopped or sliced cooked steak
1/2 cup cooked frozen shelled edamame
1/2 cup chopped red pepper
1 green onions, sliced (optional)
2 tbsp toasted sesame seeds
Instructions:
Step 1: Cook rice according to package directions. Let cool completely.
Step 2: Whisk together 1 1/2 tbsp of the vegetable oil, vinegar, soy sauce, sesame oil, ginger and sugar; set aside. In skillet, heat remaining oil over medium-high heat; cook steak, edamame and red pepper for about 3 minutes or until vegetables are tender-crisp.
Step 3: Stir in vinegar mixture and rice; cook for about 2 minutes or until heated through. Garnish with green onions (if using). Sprinkle sesame seeds over top.
Tips:
· For a short cut, use prepared Asian sesame vinaigrette.
· If desired, you can replace edamame with peas.
· Add your favourite veggies: try thinly sliced carrots and spinach.
· This dish can also be served chilled as a delicious salad.
· Prepare an extra steak the night before to have on hand when preparing this recipe.
