Eggplant, mushroom, and chili stir-fry

Wash the rice and cook it. Bring the water to a boil, then reduce it. Cover and let it steam for 10 min. Let it rest for an additional 10 min before draining.

Cut large pieces of eggplant, place them on a plate, and cook them in the microwave for about 5 min. While they are cooking, cut the mushrooms and onions into large pieces, and finely chop the garlic.

Heat your wok, sauté onions and garlic in some oil. Add the mushrooms and the cooked eggplant. Color all the vegetables nicely. Deglaze with soy sauce, ketjap, and black pepper sauce. Sauté them a bit to let the sauce soak in well.

Take a large dish, place the rice on it, cover with the vegetable mixture, and dig in!