This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish and check to make sure the miso is gluten-free.
"When you cut that eggplant up and you roast it in the oven and you make the tomato sauce and you put it on top, your soul is in that food, and there's something about that that can never be made by a company that has three million employees."
This dish does require three pans, but it is so worth it. The rice cooks easily and the water for the eggs heats while you are prepping the stir fry. You can simply add the eggs at the end of the stir fry and not bother to poach them - as you would with a fried rice dish - and save a step.
The 1/2 teaspoon of red pepper flakes offers a mild to moderate heat. You can add more if you wish or cut back for a milder dish.
Servings: 2 | Serving size: about 3 cups
Cooking Time: 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
Leftovers are fair, but the egg should be left out or freshly poached.
|2 1/4 cups||water|
|1/2 cup||long grain brown rice|
|1 Tbsp||dark sesame oil|
|2 cloves||garlic (minced)|
|1 Tbsp||fresh ginger (minced)|
|1 large||onion (sliced)|
|1 medium||eggplant (cut into 3/4 inch cubes)|
|2 tsp||red miso|
|1/4 cup||orange juice|
|3 tsp||low sodium soy sauce or gluten-free tamari sauce|
|1 Tbsp||rice wine vinegar|
|1/2 tsp||red pepper flakes|
|fresh ground black pepper (to taste)|
In a medium sauce pan, heat the water. When the water boils, stir in the brown rice.
Reduce heat to medium-low and simmer, partially covered, for about 25 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.
While the rice is cooking place a large skillet or wok over high heat.
Add the sesame oil.
When the oil is hot the minced garlic and ginger.
Cook for about 2 minutes. Stir continuously.
Add the onion and cook, stirring frequently, for about 4 minutes.
Add the eggplant. Stir well and cover.
Cook for about 15 minutes. Stir frequently.
While the eggplant is cooking place the water and vinegar in a large skillet over high heat.
While the eggplant is cooking place the miso, orange juice, soy sauce, vinegar, pepper and red pepper flakes in a bowl and whisk until smooth.
Add the sauce to the eggplant cover and cook for another 10 to 15 minutes. Stir occasionally.
While the eggplant is cooking, add the eggs one at a time to the poaching water.
Add the cooked rice, stir well and divide between two bowls.
Top with two poached eggs per serving and serve.
Serving size: about 3 cups
Amount Per Serving
|Calories 515||Calories from Fat 151|
|% Daily Value|
|Total Fat 16g||25%|
|Saturated Fat 4g||16%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 75g||28%|
|Dietary Fiber 13g||44%|
|Vitamin A 11%||Vitamin C 53%|
|Calcium 15%||Iron 17%|
|Vitamin K 12 mcg||Potassium 1134 mg|
|Magnesium 137 mg|