Ingredients:
-1 cup #SumoRice
-3 tbs. canola oil
-2 tbs. toasted sesame oil
-2 pounds Japanese eggplant
-1 pound chicken breast tenders
-1 tbs. chopped garlic
-1 tbs. chopped fresh ginger
-½ tsp. crushed red pepper
-1 bunch scallions
-⅓ cup teriyaki sauce
Instructions:
1. Cook the rice according to the package directions
2. Meanwhile, heat a large wok or stainless-steel skillet over high. Add the canola oil, sesame oil, eggplant, and chicken to the wok and cook, stirring often, until evenly cooked and lightly browned, about 5 minutes. Add the garlic, ginger, red pepper, and scallion whites and cook, stirring often, until the scallions are tender, about 3 minutes. Add the teriyaki sauce and cook, scraping the bottom to loosen any browned bits and stirring often, until the vegetables are thoroughly cooked, about 1 minute. Stir in the scallion greens.
3. Serve hot over the cooked rice.
