so let's plan it then eat it

INGREDIENTS 2 cups (400g) medium-grain rice 1 tbs olive oil 2 garlic cloves, finely chopped 2 tsp grated ginger 500g pork mince 1/2 cup (125ml) Chinese rice wine (shaohsing) or dry sherry 2 tbs brown sugar 1/3 cup (80ml) char siu sauce 2 tbs dark soy sauce 1 bunch broccolini, trimmed, blanched 1/2 cup (75g) unsalted roasted peanuts, chopped 1 long red chilli, seeds removed, finely shredded METHOD 1 Cook the rice according to the packet instructions. 2 Meanwhile, heat the oil in a wok or large frypan over medium-high heat. Add the garlic and ginger, and stir-fry for 5 seconds or until fragrant. Add the pork and stir-fry for 3-4 minutes until no longer pink. Add the wine, brown sugar, char siu and dark soy sauces, and toss to combine. Add the broccolini and stir-fry for a further 2 minutes or until the broccolini is just tender. 3 Serve with rice and garnish with chopped peanuts and shredded chilli. https://www.delicious.com.au/recipes/stir-fried-cha...

INGREDIENTS 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) fermented chilli bean paste (from Asian grocers) 2 long red chillies, thinly sliced 1 bunch Thai basil, leaves picked 500g chicken mince Steamed rice and fried eggs, to serve METHOD 1 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. 2 Divide rice, chicken and eggs among plates. Top with remaining basil and chilli. https://www.delicious.com.au/recipes/chopped-chilli-chicken-stir...