Eggplant Rice with Dried Shrimp

Name: Eggplant Rice with Dried Shrimp
Yield: 2 servings
Ingredients: 2 Tbsp vegetable oil; 4 50g shallots (sliced thin); 4 cloves garlic; 30 g dried shrimp (rinsed, soak 10 mins); 250 g eggplant (250g + 1/2 tsp salt); 1 rice-cup jasmine rice (rinsed); 1.1 rice-cup water; 1 sprig fresh coriander (chopped); 2 sprigs spring onions (chopped); fried eggs; 2 tsp LKK Less Salty Soy Sauce; 1 tsp LKK Panda Brand Less Salty Oyster Sauce; 1 tsp LKK KUM Thick Dark Sauce; 4 40g fresh red chili (roughly chopped); 2 cloves garlic; 1 sprig fresh coriander; 2 juice calamansi limes; 2 tsp LKK White Vinegar; 1 tsp sugar; 0.125 tsp salt

Simple rice cooker meals are my busy weeknight savior and this Eggplant Rice with Dried Shrimp is no exception!

Yield2 servings

Ingredients

Sauce

Chili Garlic Sauce

Directions

1
Quarter eggplant lengthwise. Slice into 2” pieces. Toss in salt and set aside 20 mins.
2
Combine rice and water in the rice cooker. Leave to soak 10 mins while you fry the eggplant.
3
Heat oil in a wok over medium heat. Fry shallots and dried shrimp until lightly golden.
4
Add eggplant and fry until the skin starts to turn a deeper purple ~2 mins.
5
Add garlic and continue to cook another 30s.
6
Drizzle in the sauce and toss until evenly coated.
7
Off heat, stir through sesame oil.
8
Transfer eggplant to the rice cooker, spreading evenly on top of the rice. Cook on regular White Rice function.
9
Meanwhile, make the Chili Garlic Sauce:
10
Roughly chop chilies, garlic, and coriander. Add all ingredients to a blender. Blend until semi smooth.
11
When rice is done, stir in fresh coriander and spring onion. Do not overmix!
12
Serve topped with fried eggs and a good dollop of chili garlic sauce.

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