Tomato, Pork & Egg Rice Bowl

Name: Tomato, Pork & Egg Rice Bowl
Yield: 2 Servings
Cuisine: British
Ingredients: 3 Eggs; Salt & White Pepper; 1 tablespoon Oil *I used Canola Oil; 160 g thinly sliced Pork Belly *cut into bite-size pieces; 1 clove Garlic *finely chopped; 1-2 Tomatoes *cut into bite-size pieces; Chilli Flakes; 1 & 1/2 tablespoons Soy Sauce; 1/2 teaspoon Sugar *only if Tomatoes are sour; 2 servings freshly Cooked Rice; Spring Onion *finely chopped

Hiroko Liston @hirokoliston

Melbourne, Australia

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.

Hiroko Liston @hirokoliston

Saved

Ingredients

2 Servings

3Eggs
Salt & White Pepper
1 tablespoonOil *I used Canola Oil
160 gthinly sliced Pork Belly *cut into bite-size pieces
1 cloveGarlic *finely chopped
1-2Tomatoes *cut into bite-size pieces
Chilli Flakes
1& 1/2 tablespoons Soy Sauce
1/2 teaspoonSugar *only if Tomatoes are sour
2servings freshly Cooked Rice
Spring Onion *finely chopped

Saved

Steps

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.
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.
3

When Tomato pieces are softened, add Soy Sauce (and Sugar), and stir. Return the Egg and gently combine.
4

Half fill a bowl with Freshly Cooked Rice and cover it with the mixture, sprinkle with some finely chopped Spring Onion, and enjoy.