Baked Pork Chip Rice
Ingredients (serve 2 to 3 people)
Rice
1. 3 bowls of cooked rice
2. 2 beaten eggs
3. salt and pepper to taste
4. 2 garlic (minced)
5. 2 shallots (minced)
Pork Chop
1. 300g pork chop (about 4 pieces)
2. 1/4 tsp salt3. 1 tsp sugar
4. 1 tbsp cornstarch
5. 1/2 tsp dark soya sauce
6. 1/4 tsp baking soda
7. 1 tbsp. water
8. 1 tbsp. oil
9. 1 tbsp. Shaoxing wine
Tomato Sauce (refer to tomato sauce recipe)
For a small portion (about 100ml)
1. Tomato puree (blend 3 tomatoes)
2. 1 minced garlic
3. 1/4 onion onion (slice thinly)
4. salt and sugar to taste.
Toppings
1. 1/2 onion (slice thinly)
2. 1 small bell peppers (diced)
3. pineapple (diced)
4. Shredded cheese
5. 4 tbsp ketcup
6. salt, pepper, sugar to taste
Method
Rice
1. Sautee garlic and shallots until fragrant.
2. Add rice and stir fry.
3. Add beaten eggs to rice and stir fry well to coat rice with eggs.
4. Add salt and pepper and stir fry. Transfer rice to casserole.
Pork Chop
1. Marinate pork chop for at least 30 min.
2. Pan fry pork chop until done.
Tomato Sauce
Method
1. Sautee garlic and onion.
2. Pour tomato puree and stir well.
3. Add salt and sugar. Cook until liquid reduce and sauce turns creamy.
Toppings
1. Cook bell peppers and onion until onion soften.
2. Add tomato sauce (own preference) and ketcup.
3. Add pineapple, pepper, salt and sugar and stir well.
Assemble
1. Place pork chop on fried rice.
2. Add tomato sauce toppings.
3. Top with shredded cheese.
4. Bake in 180 degree oven for 15 to 20 mins or until cheese is slightly brown.
