Fried Rice & Eggplant in chili garlic sauce

Fried rice and eggplant in chili garlic sauce is one of my favorite combo in Chinese food. Had been to a monastery where they serve vegan Chinese food. Their eggplant in chili garlic sauce was awesome and flavorful. Have been meaning to make the eggplant in a long time, never got to making it. The visit to the monastery got me to make it immediately. Some folks at home are not fans of eggplant, they also loved this dish. Fried rice is a simple recipe I have been following from long time, simple recipe with loads of veggies. This is a happy meal.


Eggplant in chili garlic sauce



oil 2 tbsp
chinese eggplant 3, diced
garlic 2 cloves, finely chopped
red colored chili 1, finely chopped
ginger 1/2 inch, finely chopped
green onion 1 chopped
soy sauce 1 tbsp
apple cider vinegar 1 1/2 tsp
sugar 1/2 tsp
salt to taste

for sauce
water 1/2 cup
corn/tapioca starch 1 tsp
soy sauce as needed
red chili paste
garlic 1 pod, finely chopped
sugar 1/2 tsp


In a wok or saucepan over high heat, add 1 tablespoon of the cooking oil and swirl to coat wok.
When wok is hot, add eggplant in a single layer.
Cook 2 minutes and flip over each piece so they cook evenly.
Cook another 2-3 minutes, flipping occasionally.The egg plant should have changed in color, the skin wrinkled and the flesh soft.
Push eggplant aside in wok and add 1 tablespoon cooking oil. Add garlic, red chile peppers, ginger and green onion.
Stir these herbs until they become fragrant.
Add the eggplant and stir fry for one minute.
Add soy sauce, salt to taste, apple cider vinegar and sugar and stir to combine all.

to make sauce
Mix water, corn/tapioca starch, splash of soy sauce, red chili paste (as per taste), finely chopped garlic and sugar. Bring to boil after everything is mixed well. (note: no salt is needed to be added in the sauce).

Pour sauce over the eggplant before serving.
Serve it along with the fried rice.

Fried Rice



cooked white rice 3 cups
oil 3 tbsp
onion 1 medium sized, finely chopped
carrot 1, peeled and cut into small dice
corn kernels 1/2 cup
green onions 3, finely chopped
frozen peas 1/2 cup
garlic 3 cloves, minced
soy sauce 1 tbsp
sesame oil 1 tsp
salt to taste
ground white pepper to taste (about 3/4 tsp)


Heat 1/2 tablespoon vegetable oil in a wok over high heat until smoking.
Add half of cooked rice, keep stirring until the rice is pale brown and toasted and has a lightly chewy texture (takes about 3 minutes). Transfer to a bowl.
Repeat with another 1/2 tablespoon oil and remaining rice. Set the fired rice aside.
Add 2 tablespoon oil in the pan and heat it.
Add onion, carrot, green onions, corn kernels and garlic.
Cook, stirring gently, until lightly softened and fragrant (takes about 1 minute).
Add peas and fry for another minute.
Toss in the rice and mix well.
Add soy sauce and sesame oil and toss to coat.
Add salt and ground white pepper, mix well.
Ready to serve.

Note: 1 cup of raw rice will yield about 3 cups of cooked rice.

Eggplant in chili garlic sauce recipe adapted from steamykitchen

** Stay connected on Instagram and Pinterest for more delicious food – @bnpassion **


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