INGREDIENTS

4 tbsps. of vegetable oil
2 to 3 eggs, lightly beaten with a little salt and pepper
1 large eggplant (the Asian variety), cut into 1/4 inch cubes
salt and pepper
1 tsp. of minced garlic
1 finger chili, finely chopped
4 to 5 c. of cooked rice
2 to 3 tbsps. of fried onions
3 tbsps. of finely sliced scallions

DIRECTIONS

1. Heat 1 tbsp. of cooking oil in a wok or frying pan. Pour in the beaten eggs and cook just until set. Roll up and transfer to a chopping board. Slice thinly.
2. Pour the remaining oil into the pan and heat. Add the eggplant cubes and sprinkle with a little salt and pepper. Cook, stirring occasionally, until slightly softened. Add the garlic and chili. Cook until the eggplant cubes are cooked through and the mixture is aromatic.
3. Add the cooked rice and fried onions. Sprinkle in more salt and pepper. Stir fry until the rice is heated through.
4. Add the sliced eggs and scallions. Stir a few more times. Serve hot.