Chopped chilli chicken stir fry

Which came first? Chicken and egg come together in this easy weeknight fix.
INGREDIENTS
1/4 cup (60ml) peanut or sunflower oil
250g purple eggplants, chopped if large
100g pea eggplants (from Asian grocers), blanched
1 bunch spring onion, sliced
1/4 cup (75g) gluten-free chilli paste or chilli sauce
2 long red chillies, thinly sliced
1 bunch Thai basil, leaves picked
500g chicken mince
Steamed rice, to serve
Fried eggs, to serve
METHOD
1.Heat 2 tbs oil in a wok or large frypan over medium-high heat. Add eggplants, season and cook, stirring, for 3-4 minutes until golden. Remove from pan and set aside. Return pan to medium-high heat with remaining 1 tbs oil. Cook onion, chilli paste and half the chilli and basil, stirring, for 2-3 minutes until softened. Add chicken and cook, breaking up with a spoon, for 10 minutes or until browned. Return the eggplant to pan and toss to warm through.
2.Divide rice, chicken and eggs among plates. Top with remaining basil and chilli.

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