Spicy Chicken and Eggplant Stir Fry
Ingredients
- 1 cup jasmine rice
- 3 tablespoons canola oil
- 2 tablespoons toasted sesame oil
- 2 pounds Japanese eggplant, cut into 1-in. cubes
- 1 pound chicken breast tenders, cut into 1-in. pieces
- 1 tablespoon chopped garlic
- 1 tablespoon chopped fresh ginger
- ½ teaspoon crushed red pepper
- 1 bunch scallions, sliced, white and green parts separated
- ⅓ cup teriyaki sauce
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