Sticky soy aubergine and fried rice with ginger and cashew nuts
- Standard portion of Basmalti rice for 2 people
- 4 Spring Onions, chopped
- 1 Aubergine
- 100g Kale, chopped
- ½ Red Pepper, chopped
- 1 Carrot, cut into matchsticks
- 1 dsp Maple Syrup
- 2 dsp light Soy Sauce
- 1 dsp Rice Vinegar
- 1 lime juiced
- 2 Shallots, thinly sliced
- 2 thumb sized pieces Ginger, cut into matchsticks
- 4 Cloves Garlic, chopped
- 2tsp Chilli flakes
- ½ tsp Chilli powder
- 50g roasted cashew nuts
If you haven’t already done so – cook the rice.
Halve, then cut a diamond pattern in the Aubergine flesh not cutting all the way through. Brush the oil over the flesh and cook in the oven or on the BBQ for roughly 20 minutes until the flesh is cooked.
Scoop the flesh out of the aubergine, discarding the skin and either use straight away or you can keep in a sealed contained in the fridge until ready to use.
Add ½ tsp of chilli flake, a tsp of garlic, Rice Vinegar, ½ the lime juice, ½ the soy sauce and 1 tsp of ginger to the aubergine and mix in so that it marinades for 15 minutes whilst you are chopping the other bits.
Dry fry the cashew nuts to get them roasted before removing them and setting aside.
Fry the shallots, spring onions, pepper, carrot, ginger, garlic for 5 minutes then add the rest of the soya sauce, lime juice, chilli flakes, chilli powder, maple syrup along with the aubergine to heat through.
Add the Kale and cold rice and cook for another 10-15 minutes, adding a little water if required. Add the cashew nuts right at the end to serve.