Cook rice, 1 part rice and 2 parts water works for me every time. In a small pan over medium high heat until all the water evaporates. Lower heat and cover with lid until rice cooks all the way.
In the meantime, season eggplant slices with oregano and salt. In a medium saucepan with oil, cook on both sides over medium heat. Reserve.
Chop cooked eggplant into small dice. Add Sriracha and honey and fold in cooked rice. Season with salt and pepper. Enjoy!
Notes
This quick and flavorful rice includes eggplant, which adds a new texture to your everyday rice. By adding Sriracha and honey, it's no longer rice, it's an explosion of flavors in your mouth!