Fried rice with sausages and Japanese eggplant relish

Ingredients
Rice:
2 tbsp butter
1 tbsp olive oil
6 sausages, sliced
2 cloves garlic, chopped finely
3 cups cold cooked rice
1 tbsp chicken granules
8 French beans, sliced
1 small carrot, cut into 4cm matchsticks
2 tbsp soy sauce
1 tsp vinegar
salt and black pepper to taste
1 chilli seeded, julienned

Relish:
5 tbsp peanut oil
4 cloves garlic, finely chopped
6 red chillies, seeded and pounded finely
2 medium Japanese eggplants, cut into 4cm matchsticks
¼ cup vinegar
salt to taste
1 tbsp sugar
sliced spring onions for garnishing

Method
Rice:

1. Heat butter and oil in a non-stick pan and fry sausages for about two minutes.

2. Remove from the pan and keep aside.

3. Fry garlic in the same pan for about one minute and add rice, chicken granules, French beans, carrots, soy sauce, vinegar and give it a good stir.

4. Add sausages and salt and pepper.

Relish:

1. Heat three tbsp of the oil in a deep saucepan and fry garlic until brown. Drain and keep aside.

2. In the same pan, add the remaining oil and fry chillies for two to three minutes.

3. Add eggplant and vinegar and cook until the eggplant is soft.

4. Add fried garlic, salt, sugar and garnish with sliced spring onions.

5. Garnish fried rice with chillies and serve with eggplant relish.

Eggplant with scallops in Szechuan sauce

Ingredients
500g eggplant
300g scallops
20g water chestnut
5g chilli, sliced
10g black mushrooms
5g garlic, chopped
5g spring onion, sliced
15g hot bean sauce
10g sugar
10ml soya sauce
30g tomato sauce
30g cornflour
300ml chicken stock
1 litre cooking oil

Method
1. Blanch the scallops quickly in hot water and set aside.

2. Heat up cooking oil and deep-fry the eggplant. Put aside.

3. Saute all the ingredients with a little oil, add chicken stock, eggplant and scallops.

4. Thicken with cornflour and season to taste. Serve hot.