Fried Egg with Sweet & Sticky Eggplant Stir-Fry
over rice with peanuts & quick-pickled cucumberCalories
:
714 kcalProtein
:
21.7g proteinTotal
:
25 minutesDifficulty
:
EasyVeggie
Allergens:
- Sesamzaad
- Tarwe
- Soja
- Gluten
- Ei
- Pinda's
- Noten
- Sesamzaad
- May contain traces of allergens
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
Basmati rice
½ piece
Eggplant
65 g
Scallions
½ piece
Garlic
5 g
Ginger paste
10 milliliters
Sesame oil
(Contains: Sesamzaad)
½ sachet(s)
Korean-style spice mix
(Contains: Tarwe, Sesamzaad, Soja, Gluten)
20 g
East Asian-style sauce
(Contains: Soja, Gluten, Tarwe)
½ piece
Persian cucumber
½ piece
Romano pepper
5 g
Sesame seeds
(Contains: Sesamzaad)
1 piece
Egg
(Contains: Ei)
5 g
Unsalted peanuts
(Contains: Pinda's May be present: Noten, Sesamzaad)
Not included in your delivery
1 tablespoon
White wine vinegar
½ teaspoon
Sugar
¾ tablespoon
Sunflower oil
¼ tablespoon
Cornstarch [or flour]
1 tablespoon
[Reduced salt] soy sauce
Nutrition Values
Energy (kJ)2987 kJ
Calories714 kcal
Fat32.1 g
Saturated Fat5.2 g
Carbohydrate86.8 g
Sugar15.4 g
Dietary Fiber6.9 g
Protein21.7 g
Salt3.1 g
Potassium698.2 mg
Calcium85.6 mg
Iron2.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Boil plenty of salted water in a pot or saucepan and cook the rice for 12 - 15 minutes, then drain and set aside.
- Slice the cucumber and finely chop the scallions.
- In a bowl, combine the white wine vinegar with the cucumber, the sugar and a pinch of salt, then set aside until serving.
- Finely dice the eggplant and the Romano pepper.
Did you know... the rice in this recipe contains phosphorus, a mineral that helps to keep bones and teeth strong.
2
- Heat a generous drizzle of sunflower oil in a large deep frying pan over medium-high heat. Fry the eggplant for 7 - 8 minutes or until done.
- Add the Romano pepper and fry for 2 - 3 more minutes.
- Meanwhile, crush or mince the garlic. Set aside some of the scallion greens, then add the rest to the pan.
- Add the ginger paste and the garlic, then fry for 1 - 2 minutes.
3
- Heat a drizzle of sunflower oil in a frying pan and fry the egg. Season to taste with salt and pepper.
- In a bowl, combine the cornstarch with 45ml water per person, the soy sauce, the East Asian style sauce, the white wine vinegar, the honey, the sesame seeds and the Korean-style spices.
- Transfer the sauce to the vegetables and mix well to combine.
4
- Roughly chop the peanuts.
- Serve the rice on deep plates with the stir-fry and the cucumber alongside.
- Drizzle the sesame oil over the stir-fry, the top with the fried egg.
- Garnish with the peanuts and the reserved scallion greens to finish.
