Seasonings
Rice 400 g (about 14 oz), pumpkin and eggplant 300 g (about 10.5 oz) each, cooked white sesame seeds and shredded chili pepper to taste.
Seasonings
Salt to taste, soy sauce to taste, and 1 tablespoon sesame oil.
Steps
1. Wash the pumpkin and eggplant separately, slice them crosswise into thin rounds, then mix with salt and let sit to absorb the flavor, then drain off any excess liquid.
2. Place a pot over heat, add sesame oil and heat until hot. First, stir-fry the pumpkin briefly, then add the eggplant and salt, cooking until the color changes. Remove and transfer to a plate.
3. Add the hot steamed rice to the stir-fried pumpkin and eggplant slices, then add a pinch of salt and a splash of soy sauce, gently toss to combine, and transfer to a serving plate. Finish by sprinkling with white sesame seeds and shredded chili pepper.