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Tomato, Pork & Egg Rice Bowl
Introduce
Chef :
Hiroko ListonTomato, Pork & Egg Rice Bowl
Stir-fried Tomato, Pork & Egg is a dish I repeatedly cook. We always eat it with freshly cooked Rice, so I made it into a rice bowl. Sweet ripe Tomatoes in season are the best, but I often use not-so-great Tomatoes for stir-fries. When Tomatoes are sour, a little bit of Sugar improves the flavour. Chicken can be used instead of Pork.
Ingredient
Food ration :
2 Servings
3
Eggs
1 tablespoon
Oil *I used Canola Oil
1 clove
Garlic *finely chopped
1/2 teaspoon
Sugar *only if Tomatoes are sour
Cooking instructions
* Step 1
Whisk Eggs and lightly season with Salt & White Pepper. Heat Oil in a frying pan over medium heat, cook Eggs softly, and transfer to a plate or the bowl that you used to whisk the Eggs.
* Step 2
Add Pork and cook until nicely browned. Lightly season with Salt & White Pepper. Add Garlic, Tomato pieces and Chilli Flakes, and cook for a few minutes.
* Step 3
When Tomato pieces are softened, add Soy Sauce (and Sugar), and stir. Return the Egg and gently combine.
* Step 4
Half fill a bowl with Freshly Cooked Rice and cover it with the mixture, sprinkle with some finely chopped Spring Onion, and enjoy.
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