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Thai Pork and Eggplant Rice Bowl

Susan Palmer
  • minutes
  • Serves

INGREDIENTS

1 lb

Ground pork

6

Baby eggplants (about 1 small pint)

2

Carrots

2

Garlic cloves

1/2

Lime

1

Thai chile or 1/2 jalapeno

1/4 cup

Thai or regular basil

2 tbsp

Fish sauce

1 tbsp

Soy sauce

1

Jasmine rice - cooked according to

1 tsp

Cane sugar

1/2 tsp

Kosher salt