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Eggplant Tuna Gapao Bowl

Name: Eggplant Tuna Gapao Bowl
Total time: 20 min
Yield: Serves 2
Cuisine: Fusion
Ingredients: 2 bowls (cooked) Rice; 2 Eggplant; 1 can Canned tuna; 2 Egg; 1 clove Garlic; 1 tbsp Fish sauce; 1 tsp Soy Sauce; 1 tsp Sugar; 1/2 tsp Doubanjiang; 2 tbsp Oil

Rice

⏱ 20 min

👥 Serves 2

Difficulty ⭐

Tuna and eggplant stir-fried with fish sauce instead of ground meat, topped with a fried egg — a Thai gapao-style bowl.

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📖 The Story Behind This Dish

A creative dish making Thailand's classic gapao rice with canned tuna and eggplant so it can be made without ground meat or basil. Stir-fried with fish sauce, soy sauce, sugar, and garlic, it takes on gapao's sweet-savory aroma. Break the soft fried egg as you eat. Ingredients are pared down to things you'll often find in the fridge or cupboard.

🌆 Where it's eaten: On a weeknight, eggplant and tuna are stir-fried, spooned over rice, and topped with a crisp-edged fried egg.

🥕 Ingredients (serves 2)

Rice 2 bowls (cooked)
Eggplant 2
Canned tuna 1 can
Egg 2
Garlic 1 clove
Fish sauce 1 tbsp
Soy Sauce 1 tsp
Sugar 1 tsp
Doubanjiang 1/2 tsp
Oil 2 tbsp

👩‍🍳 Instructions

Cut the eggplant into 1cm cubes and mince the garlic.
Heat 1 tbsp oil in a frying pan and stir-fry the garlic and doubanjiang.
Add the eggplant and stir-fry until soft, then add the tuna.
Add the fish sauce, soy sauce, and sugar and stir-fry together.
Spoon over rice and top with an egg fried in the remaining oil.

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