Vietnamese · Dinner
Broken Rice with Fried Egg and Pork (Low-Calorie)
Steamed broken rice topped with a fried egg and lean seasoned ground pork, brightened with fish sauce, garlic, and scallion. Minimal oil and a vegetable-forward plate keep this classic Vietnamese com tam under 400 calories per serving.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
318Calories
26.1gProtein
13.5gFat
24.6gCarbs
5.2gSugar
1.8gFiber
680mgSodium
214mgChol
4.3gSat Fat
450mgPotassium
52mgCalcium
2.4mgIron
0.5mcgVitamin B12
9mgVitamin C
low-calorie
low-calorie
Instructions
1
Prep
Mince garlic, slice scallion, and mix pork with garlic, half the scallion, fish sauce, sugar, and black pepper.
2
Saute
Heat 1/2 tsp vegetable oil in a nonstick skillet over medium heat; cook pork mixture 5–6 minutes, breaking into crumbles, until no pink remains.
3
Fry
Wipe skillet, add remaining 1/2 tsp oil, and fry egg over medium-low heat 2–3 minutes until whites set with crisp edges and yolk remains soft.
4
Plate
Mound rice on plate, top with pork and fried egg, scatter remaining scallion on top, and serve with cucumber slices and pickled vegetables.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g ground pork-lean
- 22 large eggs
- 4.2 oz120g cooked broken rice or jasmine rice
- 2 clove2 clove garlic
- 22 scallion
- 2 tsp2 tsp fish sauce
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp vegetable oil, divided
- 66 cucumber slices
- 3 tbsp3 tbsp pickled carrot and daikon (store-bought or quick-pickled)
