Vegan fried rice with eggplant and tomato. Oh my goodness, how can I begin to express and describe this absolutely delicious soft and rich rice dish? It's really not something to explain but rather to experience yourself. I am an absolute eggplant lover so this dish was a huge highlight for me. My husband and baby broke dishes there. ***I used chicken bone broth for mine for added nutritional value for the kids, but you can use any liquid you like. Water, broth or broth of your choice. Makes 4 generous servings Ingredients – 600g eggplants (3 medium sized) – 1/4 cup olive oil – 4 small onions or 1 large – 1 & 3/4 cup short grain rice – 2 tomatoes – 50g butter – 3 cups chicken stock or liquid of your choice – Salt to taste – Pepper Plus vegetable oil for frying eggplant Directions – First, prepare the eggplants in cubes about 1× 1 cm. – In a pan, pour vegetable oil, let them heat up. Fry the eggplants and the golden ones. Remove and place on a double plate lined with kitchen paper. – Proceed to prepare the rice. - Wash the rice until the water is not cloudy, until the water is clear. – Pour water and set aside. - Cut the onions very finely. Set aside – Grate or process the tomatoes and set aside. – In a shallow pot, mix the olive oil, butter and onions and fry over high heat until the onions are translucent and golden with a little caramelization. . - Put the drained rice in the pot and mix. Fry the rice stirring every 30 seconds for a total of 5 minutes. – Add the fried eggplants and mix – Finally, add chicken stock or liquid of your choice, seasonings and mix. - Lower the heat, close the lid and let it simmer until all the liquid is absorbed. – Turn off the stove. Open the lid, cover the pot with a clean towel, close the lid over the towel and let the rice rest for about 20 minutes before serving. (The towel will help absorb all the excess moisture) – Enjoy - Put the drained rice in the pot and mix. Fry the rice stirring every 30 seconds for a total of 5 minutes. – Add the fried eggplants and mix – Finally, add chicken stock or liquid of your choice, seasonings and mix. - Lower the heat, close the lid and let it simmer until all the liquid is absorbed. – Turn off the stove. Open the lid, cover the pot with a clean towel, close the lid over the towel and let the rice rest for about 20 minutes before serving. (The towel will help absorb all the excess moisture) – Enjoy - Put the drained rice in the pot and mix. Fry the rice stirring every 30 seconds for a total of 5 minutes. – Add the fried eggplants and mix – Finally, add chicken stock or liquid of your choice, seasonings and mix. - Lower the heat, close the lid and let it simmer until all the liquid is absorbed. – Turn off the stove. Open the lid, cover the pot with a clean towel, close the lid over the towel and let the rice rest for about 20 minutes before serving. (The towel will help absorb all the excess moisture) – Enjoy – Add the fried eggplants and mix – Finally, add chicken stock or liquid of your choice, seasonings and mix. - Lower the heat, close the lid and let it simmer until all the liquid is absorbed. – Turn off the stove. Open the lid, cover the pot with a clean towel, close the lid over the towel and let the rice rest for about 20 minutes before serving. (The towel will help absorb all the excess moisture) – Enjoy – Add the fried eggplants and mix – Finally, add chicken stock or liquid of your choice, seasonings and mix. - Lower the heat, close the lid and let it simmer until all the liquid is absorbed. – Turn off the stove. Open the lid, cover the pot with a clean towel, close the lid over the towel and let the rice rest for about 20 minutes before serving. (The towel will help absorb all the excess moisture) – Enjoy close the lid over the towel and let the rice rest for about 20 minutes before serving. (The towel will help absorb all the excess moisture) – Enjoy close the lid over the towel and let the rice rest for about 20 minutes before serving. (The towel will help absorb all the excess moisture) – Enjoy
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