Pork and Egg Rice Bowl
A quick and satisfying rice bowl with grilled pork, a soft-boiled egg, crunchy bean sprouts, corn, and a savory sauce. Perfect for a fast weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 650
- Protein
- 40g
Ingredients
- 2 cups cooked rice
- 2 pork chops
- 2 eggs
- 1 cup bean sprouts
- ½ cup corn kernels
- 3 tbsp soy sauce
Instructions
- 1
Season the 2 pork chops with salt and pepper. Heat a grill pan over medium-high and cook the pork until charred and cooked through, about 4-5 minutes per side. Let rest, then slice.
- 2
Bring a small pot of water to a boil. Add the 2 eggs and boil for 6-7 minutes for a soft yolk. Drain, cool under cold water, and peel.
- 3
In a small bowl, mix the 3 tbsp soy sauce with 2 tbsp water. Set aside.
- 4
Divide the 2 cups cooked rice between two bowls. Top with the sliced pork, halved eggs, 1 cup bean sprouts, and 0.5 cup corn kernels.
- 5
Drizzle the soy sauce mixture over each bowl. Garnish with sliced red chili and fresh herbs if you like. Serve warm.
Tools you’ll need
- grill pan
- small pot
- small bowl
- knife
- cutting board
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