Pork & Egg Garlic Rice
- 1 tbsp olive oil
- 1 tbsp freshly minced garlic
- 1 tbsp freshly minced ginger
- 500g pork mince
- 1/4 cup white wine vinegar
- 1/4 cup tamari (or all purpose soy sauce)
- 1/4 cup brown sugar
- 1 tbsp olive oil
- 1 tsp freshly minced garlic
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 2 cups cooked rice (see note 1)
- 1 sliced spring onion
- 1 tbsp tamari (or all purpose soy sauce)
- 1 tbsp sesame oil
- 4 fried eggs (see note 2)
- 2 cucumbers cut into chunks
- 2 tomatoes cut into wedges
- 1/2 bunch of coriander
- 2 tbsp fried shallots
- 2 tbsp chilli in oil to serve (optional)
- Heat oil in a large skillet on high heat.
- Add garlic and ginger, cook stirring for 30 seconds.
- Add pork mince, cook 2-3 minutes until browned.
- Add white wine vinegar, tamari and brown sugar. Stir to coat pork. Cook 5 minutes. Do not stir during this time, this will allow the sauce to caramelise.
- Remove from heat and serve.
- Heat olive oil on high heat. Add garlic and cook 30 seconds until fragrant.
- Add peas and corn, cook until defrosted 1-2 minutes.
- Add rice, cook 1 minute until heated through.
- Remove from heat, add spring onion, tamari and sesame oil. Stir through to coat.
- Serve rice piled with pork and the fried egg on top. Serve cucumbers, tomatoes and coriander on the side. Sprinkle with fried shallots and chilli in oil if using.
Note 1 – Day old rice works beautifully for this. If you are using freshly cooked rice, follow the above recipe but add the rice last to stop it overcooking.
Note 2 – Cook the perfect fried egg by using a low-medium heat and placing the a lid on your pan in the last 2 minutes of cooking. It helps the top cook through!
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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created The Simple Housewife to inspire others to buy with intention, eat well with simple ingredients, own less and live more.
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