Red Pork & Rice Bowl
Khao moo daeng shortcuts into a vibrant weeknight bowl: caramelized pork shoulder tossed with five-spice and soy, ladled over jasmine rice with a runny egg on top. One skillet, no marinating, total viral energy.
- Total time
- 25 min
- Servings
- 2
- Calories
- 742
- Protein
- 48g
Ingredients
- 1 lb pork shoulder, diced into 1-inch pieces
- 1.5 tsp five-spice powder
- 3 tbsp soy sauce
- 1 tbsp fish sauce
- 2 tsp granulated sugar
- 2 cups jasmine rice, cooked
- 2 whole eggs
- 2 whole scallions, sliced thin
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 2
Add pork in a single layer. Don't stir for 3 minutes — let edges caramelize and brown deeply.
- 3
Toss pork, breaking up clumps. Sprinkle five-spice and cook, stirring, until fragrant, about 1 minute.
- 4
Pour in soy sauce, fish sauce, and sugar. Stir until pork is glazed and glossy, about 3 minutes. Transfer to a plate.
- 5
Crack eggs into the same skillet. Fry until whites set but yolks still jiggle, about 3 minutes. Season with salt.
- 6
Divide rice between two bowls. Top with pork, a fried egg, and scallions. Serve hot.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- spoon for stirring
- cutting board
- knife
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