$3 Eggplant Rice Bowl

Today, for less than 3 dollars, let’s make a nice meal that has meat, rice, and even lots of veggies.

Eggplant Rice Bowl (1-2 servings)

Ingredients:

• 1 eggplant
• 2 cloves garlic
• 3 green onions (45g), divided
• 1/4 green bell pepper
• 1/4 red bell pepper
• 2 large eggs
• 1 cup (210g) cooked rice
• small pinch of salt
• 2-3 tbsp neutral-tasting oil, divided
• 1 tbsp chili oil
• 1/2 cup (80g) ground beef

Sauce:

• 1 tbsp oyster sauce
• 1/2 tbsp Chinese chili bean paste (doubanjiang)
• 1 tbsp mirin
• 1/2 tsp sugar
• black pepper, to taste

Slurry:

• 1/2 tbsp cornstarch
• 1 tbsp water

Instructions:

PREP VEGETABLES

1. Cut the eggplant into nice, big chunks. Finely mince the garlic.

2. Thinly slice green onions. Cut the bell peppers into small pieces.

MAKE SAUCE & SLURRY

1. In a small mixing bowl, mix together the oyster sauce, Chinese Chili Bean Paste, mirin, sugar, and black pepper to taste.

2. In a separate bowl, prepare the cornstarch slurry. Mix together the corn starch with 1 tablespoon of water.

MAKE GOLDEN FRIED RICE

1. In a bowl, beat 2 eggs. Add the cooked rice, a pinch of salt, and 1 tablespoon of cooking oil. Mix to combine.

2. To a wok (or pan), add a splash of oil and heat it over medium heat. Once it’s nice and hot, add half of the green onions and saute for 1 minute or until fragrant.

3. Increase the heat to high. Add the rice and keep stirring it until most of the liquid has evaporated. Once the rice gets nice and fluffy, add the green onions (save some for garnish) and give it a good mix. Transfer it to a serving plate and set it aside.  

COOK EGGPLANT

1. Once the pan is preheated, add a little bit of oil and coat the bottom of the pan with paper towels. Add the eggplant and cook for 2-3 minutes. Once you’ve got good color, remove from the pan and set aside.

2. To the same pan, add the chili oil (1 tbsp). Once it’s heated, add the ground beef and saute for about 2 minutes or until no longer pink. Add the green onions, minced garlic, and bell peppers. Stir-fry all together for about 2 more minutes. 

3. Add in the sauce and cook together for about 1 minute. Add the slurry and mix until thickened.

4. Add the eggplant back into the pan and try to coat them as fast as you can. Once they’re all coated, pour them over the rice. Enjoy~!

WATCH FULL VIDEO

More Chinese Chili Bean Paste Recipes:

• Mapo Tofu
• Spicy Ground Chicken Stir-Fry
• Tantanmen (Tan Tan Ramen)

Eggplant Rice Bowl

Recipe by Aaron and Claire

Servings

1

servings

Ingredients

• 1 eggplant

• 2 cloves garlic

• 3 green onions, divided

• 1/4 green bell pepper

• 1/4 red bell pepper

• 2 large eggs

• 1-2 cups cooked rice, about 1 cup (210g) for each serving

• small pinch of salt

• 2-3 tbsp neutral-tasting oil, divided

• 1 tbsp chili oil

• 1/2 cup (80g) ground beef

• Sauce:

• 1 tbsp oyster sauce

• 1/2 tbsp Chinese chili bean paste (doubanjiang)

• 1 tbsp mirin

• 1/2 tsp sugar

• black pepper, to taste

• Slurry:

• 1/2 tbsp cornstarch

• 1 tbsp water

Directions

• Prep Vegetables
• Cut the eggplant into nice, big chunks. Finely mince the garlic.
• Thinly slice green onions. Cut the bell peppers into small pieces.
• Make Sauce and Slurry
• In a small mixing bowl, mix together the oyster sauce, Chinese chili bean paste, mirin, sugar, and black pepper to taste.
• In a separate bowl, prepare the cornstarch slurry. Mix together the corn starch with 1 tablespoon of water.
• Make Golden Fried Rice
• In a bowl, beat 2 eggs. Add the cooked rice, a pinch of salt, and 1 tablespoon of cooking oil. Mix to combine.
• To a wok (or pan), add a splash of oil and heat it over medium heat. Once it’s nice and hot, add half of the green onions and saute for 1 minute or until fragrant.
• Increase the heat to high. Add the rice and keep stirring it until most of the liquid has evaporated. Once the rice gets nice and fluffy, add the green onions (save some for garnish) and give it a good mix. Transfer it to a serving plate and set it aside.  
• Cook Eggplant
• Once the pan is preheated, add a little bit of oil and coat the bottom of the pan with paper towels. Add the eggplant and cook for about 2-3 minutes. Once you’ve got good color, remove from the pan and set aside.
• To the same pan, add the chili oil (1 tbsp). Once it’s heated, add the ground beef and saute for about 2 minutes or until no longer pink. Add the green onions, minced garlic, and bell peppers. Stir-fry all together for about 2 more minutes. 
• Add in the sauce. Cook together for about 1 minute. Add the slurry and mix until thickened.
• Add the eggplant back into the pan and try to coat them as fast as you can. Once they’re all coated, pour them over the rice. Enjoy~!

Notes

• 1 Tbsp = 15 ml, 1 Cup = 240 ml