Vietnamese Grilled Pork Chop Rice Bowl
Charred pork chops over rice with a crispy egg, pickled vegetables, and scallion oil. A restaurant-quality bowl you can make at home in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- 2 pieces pork chops (1-inch thick)
- 2 cups cooked white rice
- 2 whole eggs
- ½ cup pickled daikon and carrots
- ½ unit cucumber, sliced thin
- 3 tbsp scallion oil (or neutral oil mixed with sliced scallions)
- 1 tbsp fish sauce
Instructions
- 1
Pat pork chops dry. Season generously with salt and black pepper on both sides.
- 2
Heat a skillet over medium-high until smoking. Sear pork chops 2 minutes per side without moving — edges should char deep brown.
- 3
Transfer chops to a plate. In the same skillet, crack eggs and fry sunny-side-up until whites set but yolks stay runny, ~4 minutes.
- 4
Divide rice between two bowls. Top each with a pork chop, fried egg, pickled vegetables, and cucumber slices.
- 5
Drizzle scallion oil over everything. Serve with a small bowl of fish sauce mixed with a splash of water for dipping.
Tools you’ll need
- 12-inch skillet or cast iron pan
- two serving bowls
- tongs or spatula
- paper towels
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