This Collard and Eggplant Fried Rice recipe makes a quick, healthy main dish for a busy weeknight.
Servings 4
Author Becky Striepe
Ingredients
1tablespoontoasted sesame oil
2tablespoonsolive oil
2cupsdiced eggplant
1blockextra firm tofupressed and cut into 1" cubes
¾cupsweet onionchopped
2cupssliced mushroomsof your choice
2tablespoonssoy sauce
¼cupwhite wine
3tablespoonspeanut butter
3clovesgarlicminced
2"piecefresh gingerminced
4cupschopped collard greens
2cupscooked rice
2tablespoonsminced fresh basil
Instructions
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.