This Collard and Eggplant Fried Rice recipe makes a quick, healthy main dish for a busy weeknight.
What I love most about vegetable fried rice is its versatility. You can toss any combination of veggies you like in the pan and play with the veggies-to-rice ratio. I tend to like the veggies to outnumber the rice quite a bit, as you can see in this veggie-packed eggplant fried rice recipe!
The combination below is nice during this time of year, because eggplants are just coming back into season. June is also usually the tail end of collard season, so grab the last of my favorite green and leafy while you can!
Easy Eggplant Fried Rice
Making eggplant fried rice really only takes a few steps, and it’s a great way to use up leftover rice.
To make your fried rice, just chop the veggies and tofu, and grab a large frying pan.
The tofu and harder veggies hit the pan first.
While the hard veggies cook, you have plenty of time to quickly whisk together the sticky ginger-peanut sauce that makes this recipe extra special.
Then add the sauce, softer veggies, and rice go in at the end. In this case, collards are the only soft veggie. I wanted to give you the general rule for fried rice, though. That way, you can mix-and-match ingredients.
More Eggplant Recipes
If you’re rich with eggplant, this recipe is just one way to use it up. Try these eggplant recipes on for size, too:
Collard and Eggplant Fried Rice
- 1 tablespoon toasted sesame oil
- 2 tablespoons olive oil
- 2 cups diced eggplant
- 1 block extra firm tofu – pressed and cut into 1″ cubes
- 3/4 cup sweet onion – chopped
- 2 cups sliced mushrooms – of your choice
- 2 tablespoons soy sauce
- 1/4 cup white wine
- 3 tablespoons peanut butter
- 3 cloves garlic – minced
- 2″ piece fresh ginger – minced
- 4 cups chopped collard greens
- 2 cups cooked rice
- 2 tablespoons minced fresh basil
- Heat the oils in a wok or a large frying pan on medium high heat, and toss in the eggplant, tofu, onion, and mushroom. Saute everything until the eggplant softens, about 8 or 9 minutes.
- Meanwhile, whisk together the soy sauce, wine or water, peanut butter, garlic, and ginger in a small bowl.
- Pour the peanut butter mixture into the pan, add the collards, rice, and basil. Cook for a few minutes more, until the collards turn a lovely bright green. You can use the back of your spoon to gently break up any clumps of rice, and keep stirring to get the rice incorporated well with the veggies.