Recipe of Quick Pork & Egg Rice Bowl

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we're going to make a special dish, Recipe of Favorite Pork & Egg Rice Bowl. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Pork & Egg Rice Bowl, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pork & Egg Rice Bowl delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pork & Egg Rice Bowl is 1 person. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must first prepare a few components. You can cook Pork & Egg Rice Bowl using 13 ingredients and 5 steps. Here is how you cook it.

Ingredients and spices that need to be Prepare to make Pork & Egg Rice Bowl:

1. 1/4 cup chicken stock
2. 1/2 tsp white sugar
3. 2 tbsp teriyaki sauce
4. 1/2 tbsp vegetable oil
5. half onion, sliced
6. 2 eggs, lightly whisked
7. 1 tbsp finely sliced spring onion
8. sea salt
9. Crumbed Pork Cutlet
10. 1 (180 g) pork loin steaks
11. 1/4 cup plain flour
12. 1 cup breadcrumbs
13. vegetable oil, for shallow frying

Steps to make to make Pork & Egg Rice Bowl

1. For the crumbed pork cutlets, place the pork loin steaks between 2 sheets of baking paper. Use a rolling pin or meat mallet to gently pound pork to 1cm thick. Season generously with salt and set aside for at least 30 minutes and up to overnight. Then pat the cutlets dry.
2. Spread flour onto a large plate. Whisk eggs in a shallow bowl and place breadcrumbs on another large plate. Coat each pork steak in flour, shaking off excess. Then dip pork into egg mixture, then coat in breadcrumbs.
3. Pour enough vegetable oil into a large frying pan to cover the base up to 1cm deep. Place pan on medium-high heat and when oil is hot, cook crumbed pork in batches for 2 minutes each side or until golden and just cooked through. Drain on kitchen paper and seasn with salt. When cool enough to handle, slice pork cutlets into 2 cm thick slices.
4. In a small bowl, combine the chicken stock, sugar and teriyaki sauce. In a large frying pan, heat the vegetable oil over medium-high heat. Add the onions and cook until softened and starting to brown. Pour the chicken stock mixture into the pan and simmer for 3-4 minutes or until thickened slightly. Carefully lay each sliced pork cutlet into each half of the pan. Drizzle the pork and onions with the whisked eggs. Cover with a lid and cook for about 2 minutes or until the egg is just set.
5. Remove the pan from heat and put pork and egg mixture on top of bowl of rice. Sprinkle with spring onion and serve warm.

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So that's going to wrap this up for this special food Steps to Make Award-winning Pork & Egg Rice Bowl. Thank you very much for your time. I'm sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!