Pork and Egg Rice Bowl Recipe

Name: Pork and Egg Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 grams Pork shoulder roast; 1 Cabbage; 1 dash Salt and pepper; 1 Egg; 200 grams Hot cooked white rice; 1 tbsp Mirin; 1 tsp Sugar; 2 tbsp Japanese Worcestershire sauce; 2 tbsp Soy sauce; 1 tbsp Oyster sauce

Servings: persons

1
Combine the ingredients for the sauce, and set aside.
2
Thinly slice the pork shoulder roast and sprinkle with salt and pepper.
3
Shred the cabbage.
4
Make a fried egg.
5
Cook slowly over low heat without a lid.
6
Cook until the egg yolk is half cooked!
7
Heat oil in a frying pan, and fry the pork.
8
When it's 80% cooked through, pour in the sauce and coat the pork.
9
Put the rice in a bowl, place the cabbage, then the pork on top.
10
Top with the fried egg, and pour on the sauce, then you're done!
11
Enjoy with beer!
12
Here is a recipe for an authentic pork steak!

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 100 grams Pork shoulder roast, 1 Cabbage, 1 dash Salt and pepper, 1 Egg, and more.

Yes, Pork and Egg Rice Bowl falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork and Egg Rice Bowl

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