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Teriyaki Eggplant and Mushroom Rice Bowl

A delicious blend of tender eggplant, juicy mushrooms, and fluffy rice, all smothered in a sweet-and-savory teriyaki sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup jasmine or basmati rice Rinsed under cold water
  • 1 medium eggplant Diced
  • 1 cup mushrooms Sliced (shiitake or button)
  • 1/4 cup teriyaki sauce Should be Halal-compliant
  • 2 tablespoons vegetable oil Can use canola or olive oil
  • 2 green onions green onions Sliced
  • Salt and pepper To taste

Method
 

Cooking the Rice
  1. Rinse 1 cup of rice under cold water. In a pot, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes, or until water is absorbed and rice is fluffy.
Preparing the Vegetables
  1. While the rice is cooking, wash and dice the eggplant into bite-sized cubes. Slice up the mushrooms.
Sautéing the Vegetables
  1. In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium heat. Add the diced eggplant and sauté for about 5-7 minutes until tender and slightly golden.
  2. Toss in the sliced mushrooms and cook for an additional 3-4 minutes until soft and browned.
Glazing with Teriyaki Sauce
  1. Pour in 1/4 cup of teriyaki sauce, stirring to coat the vegetables evenly. Allow it to simmer for about 2-3 minutes for the flavors to meld together.
Serving and Garnishing
  1. Once the rice is ready, fluff it with a fork and divide it among bowls. Top with the teriyaki eggplant and mushrooms, and garnish with sliced green onions. Season with salt and pepper to taste.

Notes

Consider adding toppings like sliced green onions, sesame seeds, or crushed peanuts for extra crunch. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in microwave for 1-2 minutes, adding a splash of water to retain moisture.