Spicy Chicken and Eggplant Stir Fry

Ingredients

• 1 cup jasmine rice
• 3 tablespoons canola oil
• 2 tablespoons toasted sesame oil
• 2 pounds Japanese eggplant, cut into 1-in. cubes
• 1 pound chicken breast tenders, cut into 1-in. pieces
• 1 tablespoon chopped garlic
• 1 tablespoon chopped fresh ginger
• ½ teaspoon crushed red pepper
• 1 bunch scallions, sliced, white and green parts separated
• ⅓ cup teriyaki sauce

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