Chopped Chilli Chicken Stir Fry
1/4 cup (60ml) peanut or sunflower oil
250g purple eggplants, chopped if large
100g pea eggplants (from Asian grocers), blanched
1 bunch spring onion, sliced
1/4 cup (75g) gluten-free chilli paste or chilli sauce
2 long red chillies, thinly sliced
1 bunch Thai basil, leaves picked
500g chicken mince
Steamed rice, to serve
Fried eggs, to serve
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.
Divide rice, chicken and eggs among plates. Top with remaining basil and chilli.