Yield: 6 servings
|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|
|Toasted sesame oil||2 Tbsp.|
|Sea salt||1 tsp.|
|Black pepper||1 tsp.|
|Green onion, chopped||¾ cup|
|Thai basil, roughly chopped||½ cup|
- 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.