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.
