This dish combines the tenderness of stir-fried rice with mushrooms, rich in protein, with the crispy texture of fried eggplants, prepared simply and quickly. A delightful mix of flavors and textures that will please your palate.
In this delicious recipe of stir-fried rice with mushrooms and fried eggplant, the flavors blend together exquisitely.
The mushrooms add an earthy touch and the small pieces of carrot bring a slight sweetness to the dish.
The fried eggplant, crispy on the outside and soft inside, perfectly complements the texture of the rice.
Stir-fried Rice with Mushrooms and Fried Eggplant
Ingredients
300 grams of Rice
120 grams of Mushrooms
4 Garlic cloves
Extra virgin olive oil
1 pinch of Salt
Ground pepper
120 grams of Peas
2 Carrots
2 Eggplants
Oil
Flour with olive oil
1 pinch of Salt
Preparation
Step 1 : The rice is prepared with peas and small diced carrots, cooked in plenty of water until tender.
Step 2 : Once ready, it is cooled and set aside.
Step 3 : The mushrooms are sliced and sautéed together with the chopped garlic.
Step 4 : When golden, add the rice with carrots and peas.
Step 5 : For the fried eggplant, wash, cut into medium slices, season with salt and pepper to taste, and cook in a skillet with hot oil until golden.
Step 6 : Finally, serve the rice accompanied by the eggplants.
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