20-Min Taiwanese Braised Pork Rice Bowl
Ground pork simmered in a glossy soy-and-sugar glaze over steamed rice, topped with soft-boiled egg and sautéed greens. Classic lu rou fan comfort in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 8 oz ground pork
- 3 tbsp soy sauce
- 1.5 tbsp sugar
- 1.5 cups cooked rice (warm)
- 2 whole eggs
- 2 cups baby bok choy or spinach, chopped
Instructions
- 1
Bring a small pot of water to a boil. Add eggs and cook 6 minutes until yolks set but still slightly soft.
- 2
Meanwhile, heat oil in a skillet over medium-high. Brown ground pork, breaking it up with a spoon, 4 minutes.
- 3
Add soy sauce and sugar to the pork. Simmer 2 minutes, stirring, until glossy and caramelized.
- 4
Add chopped greens to the same skillet. Stir 1 minute until wilted.
- 5
Divide warm rice between bowls. Top with braised pork and greens. Peel and halve the soft-boiled egg and nestle on top.
Tools you’ll need
- medium skillet
- small pot
- spoon for breaking up meat
- bowls for serving
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