Ingredients (for 1 bowl of fried rice)
Shortgrain rice 1 bowl (cooked “hard”)
Egg yolk 1
Butter 1 Tbsp
Hao chi seasoning 1/2 tsp to 1 tsp to taste
(substitute with 1 tsp garlic powder and 1/4 tsp salt)
White pepper 1/2 tsp
Whole egg 1 plus white from other egg (beat)
Spring onions 2 (diced)
Method
Add yolk, butter and dry ingredients to rice and mix well.
Add oil and cook eggs till 80% cooked.
Add in seasoned rice and stir fry till fragrant.
Once rice is ready, turn off the fire and add in spring onions.
Serve warm.
Ingredients
- Pork Loin 600g sliced to 16mm thick
- Seasoning
Shoyu 1 Tbsp (I used Kikkoman)
Sugar 1 Tbsp
Chinese wine 2 Tbsp
Sesame oil 1 Tbsp
Black pepper powder 1 tsp
Garlic powder 2 tsp
5 Spice powder 1 tsp
Cornflour 2 Tbsp
- Brine
500ml water
Baking soda 2 tsp
Salt 25g
Directions
- Pound the pork chops with a meat tenderizer till it is 1.5X its original size
- Dissolve salt and baking soda in water and soak the pork for 1 hour.
- Rinse the pork thoroughly and drain excess water. (Do not pat dry)
- Mix all the ingredients in the marinade and coat the pork evenly.
- Marinade overnight
- Deep fry the pork for 1.5 mins in 180°C oil.
- Rest for 5 mins before slicing