Chinese · Dinner
Ground Pork Rice Bowl
Ground pork braised with garlic, ginger, soy sauce and shaoxing wine until glossy and deeply savoury, served over steamed white rice with a soft-fried egg. Finished with scallion and sesame seeds for aroma and crunch.
$4
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
612Calories
34.8gProtein
33.1gFat
41.6gCarbs
5.9gSugar
1.6gFiber
1180mgSodium
295mgChol
10.4gSat Fat
620mgPotassium
75mgCalcium
3.4mgIron
1.3mcgVitamin B12
3mgVitamin C
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Mince the garlic and ginger, slice the scallion, and cook the rice until hot.
2
Sauté the garlic and ginger in vegetable oil over medium heat for 30 seconds until fragrant and light golden at the edges.
3
Add the ground pork, breaking it up, and cook over medium-high heat for 4 minutes until no pink remains and crispy bits form.
4
Stir in soy sauce, shaoxing wine, sugar, five-spice powder, and chicken stock. Simmer over medium-low heat for 8 minutes until glossy and thick.
5
Fry the egg in a separate pan over medium heat for 2 minutes until the white sets and yolk edges firm while center stays soft.
6
Plate
Spoon rice into a bowl, top with braised pork and sauce, place the fried egg on top, and scatter scallion and sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground pork
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp soy-sauce
- 2 tbsp2 tbsp shaoxing-wine
- 2 tsp2 tsp sugar
- 1 tsp1 tsp chinese-five-spice
- 4 tsp4 tsp vegetable-oil
- 2/3 cup160ml chicken-stock
- 1 1/2 cup300g, cooked white-rice-cooked
- 22 eggs
- 22 scallion
