Carne Seca with Fried Rice & Grilled Eggplant
Crispy-edged strips of seasoned dried beef, pan-seared until charred, served alongside quick fried rice and soft grilled eggplant. A Northern Mexican classic meets weeknight sheet-pan dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 28g
Ingredients
- 8 oz carne seca (dried beef strips)
- 1.5 cups cooked white rice
- 1 medium eggplant, halved lengthwise
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 4 tbsp neutral cooking oil
Instructions
- 1
Score the eggplant skin in a crosshatch pattern, brush with 1 tbsp oil, season with salt and pepper.
- 2
Heat 1 tbsp oil in a large skillet over medium-high; place eggplant cut-side down and cook until golden, ~6 minutes. Flip and cook until very soft, ~5 minutes. Remove to a plate.
- 3
Add 1 tbsp oil to the skillet; add carne seca and cook, stirring occasionally, until edges blacken and meat is fragrant, ~5 minutes.
- 4
Push carne seca to the side, add remaining oil and minced garlic, sauté 30 seconds until fragrant.
- 5
Add cooked rice, breaking up clumps, and toss constantly for 3 minutes until heated through and oil coats every grain.
- 6
Drizzle soy sauce over everything and toss once. Serve carne seca and fried rice alongside the eggplant.
Tools you’ll need
- 12-inch cast iron or stainless steel skillet
- large spoon or spatula
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