Eggplant Fried Rice - Culinary Medicine Home

Ingredients

• 2 1/4 cup Water
• 1/2 cup Brown rice
• 1 Tbsp. Sesame oil (toasted sesame oil)
• 2 cloves Garlic, raw (finely minced)
• 1 tsp. Five Spice Powder
• 1 large Carrots, raw (peeled and diced small)
• 1 medium White or yellow onions (sliced)
• 16 ounces Japanese eggplant, raw (cut into 3/4 inch dice)
• 4 tsp. Low sodium soy sauce (or gluten-free tamari sauce)
• 2 tsp. Rice Vinegar
• 1 Tbsp. Maple syrup
• 1/4 tsp. Red Pepper Flakes
• 1 taste Black pepper
• 1 cup Frozen edamame
• 1 baby bok choy Bok choy (thinly sliced crosswise)
• 1/2 cup No salt added vegetable stock