Safflower oil 2 Tbsp.
Thai eggplant, quartered 6 each
Onion, finely chopped ½ cup
Thai chile, sliced lengthwise 2-3 each
Field Roast™ Classic Smoked Frankfurters, finely chopped 6 each
White rice, cooked 2 cups
Shiitake mushrooms, chopped 1 cup
Carrots, chopped ½ cup
Peas ½ cup
Toasted sesame oil 2 Tbsp.
Tamari 3 Tbsp.
Sea salt 1 tsp.
Black pepper 1 tsp.
Green onion, chopped ¾ cup
Thai basil, roughly chopped ½ cup


  1. Heat a wok over high heat, add oil. Add in eggplant and sauté until slightly softened. Add in onion and sliced chiles, continue sautéing until slightly softened.
  2. Add in Classic Smoked Frankfurters and toss to combine. Add in rice, shiitakes, carrots and peas, toss to combine; continue sautéing for 3-4 minutes. Stir well to ensure rice does not burn/stick.
  3. Drizzle sesame oil and tamari, and season with salt and pepper. Add in chopped green onion and Thai basil; toss and gently stir to combine.

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