Turmeric Rice with Smoky Eggplant

Serves: 2

Good For: Lunch, Dinner

Suitable for: Vegans, Vegetarians


*This recipe requires a gas stove


Our Turmeric Rice with Smoky Eggplant recipe is inspired by a combination of Cambodian flavours. We combined Cha Traop Dot ( a tangy and smoky eggplant dish traditionally cooked on a clay charcoal stove) with the earthy flavour of Turmeric to make a delicious and flavourful pairing. This dish is made even better by combining local organic vegetables such as, green peppers, baby tomatoes, kale and fresh spring onion. Follow the recipe below to learn how you can create an authentically Cambodian flavour by carefully chargrilling eggplant on a stovetop flame. 


Cha Traop Dot – Smoky Eggplant Dip:

  • 1 Medium Sized Eggplant
  • 1 Red Chilli (chopped)
  • 3 Cloves of Garlic (finely chopped)
  • 1 Tablespoon of Soy Sauce
  • 1 Tablespoon of Rice Vinegar
  • 2 Tablespoons of Sesame Oil
  • 1 Tablespoon of Palm/Brown Sugar
  • 1 Spring Onion (chopped)

Turmeric Fried Rice:


  • 2 Cups of Cooked Brown IBIS Rice 
  • 2 Tablespoons of Ground Turmeric
  • 1 Green Bell Pepper (chopped)
  • 1 Cup of Kale (stems removed)
  • 4 Cloves of Garlic (finely chopped)
  • 6 Baby Tomatoes (sliced in half)
  • 3 Tablespoons of Sesame Oil

1. To cook Brown IBIS rice by pre-soaking rice in 4 cups of water for 1-2 hours. Strain rice and combine with  3 ½ cups water in a pot. Turn on stove on a high heat and bring to a boil. Immediately reduce to the lowest heat, cover and simmer for 25 minutes so that all of the water is absorbed. Turn off stove and remove from stove.

2. Pierce eggplant on all sides and set on stovetop and cook on a medium flame. Using tongs, turn eggplant until all sides have blackened (about 5 minutes on each side). 

3. After removing from the stove, set aside to cool. Carefully scoop out the inside of eggplant and place in a small bowl (keeping the smoky juice).

4. Combine eggplant with red chilli, garlic, soy sauce, rice vinegar, sesame oil and sugar, and mix with a fork.

5. In a large frying pan on a medium heat, add sesame oil and sauted green pepper, tomatoes and kale on a medium-high heat (about 5 minutes).

6. Add cooked Brown rice , garlic and ground turmeric and stir fry for another 5 minutes.

7. Serve fried rice on plate with smoky eggplant and garnish with fresh chopped spring onion.

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©2019 IBIS Rice Conservation Co., Ltd.

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