Stir-fried Eggplant and Egg
Super Simple Rice Side Dish! Delicious Stir-fried Eggplant and Egg
A delightful rice side dish made even more delicious by stir-frying tender eggplant with fluffy eggs! This is a recipe for Stir-fried Eggplant and Egg. 🙂
Main Ingredients- 1 eggplant
- 2 eggs
- 1-2 Tbsp cooking oil
- 1/4 cup water
- Scallions (optional)
- Toasted sesame seeds (optional)
Sauce Ingredients- 1 Tbsp water
- 1 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp water
- 1 Tbsp soy sauce
- 1 Tbsp oyster sauce
Cooking Instructions
Step 1
First, prepare all the ingredients needed for the recipe. Wash the eggplant thoroughly and slice it thinly, about 5mm thick. Crack the eggs into a bowl, remove the chalazae, and beat them lightly with a fork or whisk until smooth. In a small bowl, mix the sauce ingredients: water, soy sauce, and oyster sauce, in a 1:1:1 ratio and set aside.
Step 2
Lightly grease a heated pan with cooking oil, then pour in the beaten eggs. Once the eggs begin to set, use chopsticks to gently stir and scramble them over medium-low heat. Be careful not to overcook, as they can become tough.
Step 3
Carefully remove the cooked scrambled eggs from the pan and set them aside on a separate plate. Keeping them separate will help prevent them from breaking apart when mixed with the eggplant later.
Step 4
In the same pan used for the scrambled eggs, add another 1-2 tablespoons of cooking oil. Add the sliced eggplant and stir-fry over high heat for about 1 minute until the eggplant slightly softens and the edges begin to turn golden. Stir-frying eggplant over high heat helps prevent it from releasing too much water and maintains a good texture.
Step 5
Once the eggplant is somewhat stir-fried, pour the prepared sauce mixture into the pan. Continue to stir-fry for about 1 more minute, ensuring the sauce coats the eggplant evenly. You’ll notice a delicious aroma as the soy sauce and oyster sauce combine.
Step 6
Now, add 1/4 cup (about 50ml) of water to the pan. Adding a little water will help the eggplant become more moist and tender. Continue cooking over medium-low heat until the eggplant absorbs the water and becomes soft.
Step 7
Check if most of the liquid has evaporated from the pan and if the eggplant is tender. Now, add the reserved scrambled eggs back into the pan. Gently mix them with the eggplant, being careful not to break the eggs too much, and stir-fry for about 1 more minute.
Step 8
Finally, add chopped scallions (if using) and give it one last gentle stir. Your delicious Stir-fried Eggplant and Egg is now complete! For an extra touch, sprinkle some toasted sesame seeds on top. Serve it over warm rice and enjoy!
