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Ingredients:
| 3 | tbsp | cooking oil |
| 1 | pc (50 g) | onion, sliced |
| 2 | cloves | garlic, crushed |
| 6 | pc (228 g) | dried shiitake mushrooms, soaked in water and sliced |
| 1 | pack (450 g) | PUREFOODS READY-TO-HEAT PORK BINAGOONGAN, thawed |
| 1 | pc (100 g) | eggplant, cut in half lengthwise and then into 3 |
| 3 | cups (585 g) | rice |
| 2 | cups | water |
| 2 | tbsp | MAGNOLIA GOLD BUTTER UNSALTED |
| 1 | bundle (15 g) | green onions, chopped (2 tbsp) |
Procedure:
1. In a wok, heat hot oil and sauté onion, garlic, and mushrooms.
2. Add Binagoongan and cook until heated through.
3. Add eggplant slices and rice. Cook for 1 minute.
4. Divide into two 6.5 inch diameter x 3 inches high claypots and add 1 cup of water each.
5. Bring claypots to a boil. Once boiling, cover and turn down heat to low. Cook for 10 minutes.
6. Once rice is cooked, top with 1 tbsp butter each and fluff the rice.
7. Top with green onions.
Tip/s:
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