1
Cut the stem off the eggplant and slice it into bite-sized pieces, avoiding thin cuts to prevent mushiness.
2
Smash 2 cloves of garlic and finely mince them.
3
Chop green onion into small pieces, using more for better flavor.
4
Prepare the sauce by mixing 1 tablespoon of oyster sauce, 0.5 tablespoon of Chinese chili bean paste, 1 tablespoon of mirin, 0.5 teaspoon of sugar, and a few shakes of black pepper.
5
Prepare starch water by mixing 0.5 tablespoon of corn starch with 1 tablespoon of water.
6
Crack 2 eggs into a bowl, stir, and add about 200 grams of cooked rice, mixing well with a spoon.
7
Add a pinch of salt and 1 tablespoon of cooking oil to the rice mixture.
8
Heat oil in a wok and make green onion oil until fragrant, then add the rice, stirring continuously until fluffy and golden.
9
Transfer the fried rice to a serving plate and set aside.
10
In the same pan, add oil and coat it with paper towels to prevent eggplant from absorbing too much oil.
11
Add the eggplant and cook for about 2-3 minutes until colored, then remove from the pan.
12
In the pan, add 1 tablespoon of chili oil and 0.5 cup of ground beef, stir-frying for about 2 minutes until cooked on the outside.
13
Add green onions, garlic, and bell peppers, stir-frying for about 2 more minutes.
14
Pour in the prepared sauce and stir-fry for about 1 minute.
15
Add the starch water and mix well, stir-frying the eggplant quickly for no more than 30 seconds to prevent mushiness.
16
Assemble by placing the stir-fried eggplant over the fried rice.
