Your folders
Your folders
Export 10 ingredients for grocery delivery
Step 1
Heat 2 tbs oil in a wok or large frypan over medium-high heat. Add eggplants, season and cook, stirring, for 3-4 minutes until golden. Remove from pan and set aside. Return pan to medium-high heat with remaining 1 tbs oil. Cook onion, chilli paste and half the chilli and basil, stirring, for 2-3 minutes until softened. Add chicken and cook, breaking up with a spoon, for 10 minutes or until browned. Return the eggplant to pan and toss to warm through.
Step 2
Divide rice, chicken and eggs among plates. Top with remaining basil and chilli.
Your folders
taste.com.au
4.7
(76)
10 minutes
Your folders
taste.com.au
4.0
(3)
20 minutes
Your folders
womensweeklyfood.com.au
20 minutes
Your folders
nospoonnecessary.com
5.0
(12)
15 minutes
Your folders
womensweeklyfood.com.au
30 minutes
Your folders
womensweeklyfood.com.au
30 minutes
Your folders
taste.com.au
4.8
(8)
10 minutes
Your folders
taste.com.au
4.9
(87)
10 minutes
Your folders
taste.com.au
5.0
(5)
15 minutes
Your folders
goodfood.com.au
Your folders
taste.com.au
4.5
(7)
10 minutes
Your folders
beatthebudget.com
4.9
(22)
5 minutes
Your folders
bestrecipes.com.au
5.0
(1)
15 minutes
Your folders
taste.com.au
5.0
(8)
10 minutes
Your folders
delicious.com.au
3.5
(4)
15 minutes
Your folders
asianinspirations.com.au
Your folders
islandsmile.org
4.6
(28)
25 minutes
Your folders
taste.com.au
4.6
(3)
15 minutes
Your folders
taste.com.au
4.8
(5)
10 minutes