Frank’s Fried Rice
Yield: 6 servings
Ingredients
Measure | |
---|---|
Safflower oil | 2 Tbsp. |
Thai eggplant, quartered | 6 each |
Onion, finely chopped | ½ cup |
Thai chile, sliced lengthwise | 2-3 each |
Field Roast 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 |
Method
- 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.
- Add in 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.
- 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.