Baked Hong Kong Classic Pork Chop Over Rice
What You Will Need
Ingredients
- Pork chop 2 pcs (approx. 300g) (tenderised with a mallet or with the back of a knife)
- Tomatoes 80 g (diced)
- White onion 40 g (diced)
- White rice 400 g (cooked to be dry in texture)
- Cheese 50 g
- Egg 1 pc
Marinade
- Lee Kum Kee Premium Oyster Sauce 1½ tbsp
- Corn starch 1 tsp
- Water 2 tsp
Seasoning
- Lee Kum Kee Tomato Ketchup 3 tbsp
Made with
Lee Kum Kee products
How to make it
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Marinate pork chops for 10 minutes, fry them to nearly well-done and cut into pieces for future use. Lightly toss tomato and white onion in the frying pan, add in seasoning.
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Stir fry the rice with egg, place it on the plate with pork chops laid on the top, and pour over tomatoes and onions.
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Put the cheese on top, then put it in the oven and remove it in golden brown. (Ref: 220 degree oven, 15 about 15 to 20 minutes).
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Tips: To cut down on cooking time, prepare excess portion of cooked rice in the previous meal to keep in the fridge, and use that for this dish on cooking after work.
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Dietician’s Advice: Tomatoes are packed with goodness and flavour. For added texture and character, why not double the amount of them for some homemade tomato purée to add colour and zest!
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