Basil Eggplant Stir Fry

Ingredients

• 1 C cooked rice (from ½ C uncooked)
• 3 T low-sodium soy sauce
• 1½ T toasted sesame oil
• 2 t dark brown sugar
• 1 T neutral oil, separated as 3t, 1t
• 1 lb eggplant, diced into ¾” cubes
• 5 scallions, whites chopped and greens sliced thin, and kept separated
• 3-4 cloves garlic
• ¼ t crushed red pepper flakes
• ⅓ C loosely packed basil leaves, thai basil is preferred

Instructions

1. 1 Combine Soy Sauce, Sesame Oil, And: Combine soy sauce, sesame oil, and sugar in a small dish.
2. 2 Heat A Large Non-Stick Pan On: Heat a large non-stick pan on medium-high heat.
3. 3 Add 3 T Oil, Swirl To: Add 3 t oil, swirl to coat, then add the eggplant. Avoid crowding the pan - do it in multiple batches with more oil as needed. Stir until golden brown on all sides then remove to a plate.
4. 4 Add 1 T Oil To The: Add 1 t oil to the pan, then add the scallion whites, garlic, and red pepper flakes, stirring until fragrant, about 30 seconds.
5. 5 Add The Eggplant And Sauce Mixture: Add the eggplant and sauce mixture, and then stir in the rice, tossing until evenly mixed.
6. 6 To Serve, Plate A Mound Of: To serve, plate a mound of the stir fry, then top with green scallion slices and torn basil pieces.