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Use the back of a knife to hammer at the meat until the whole surface is covered with lines. This will help to tenderize it.
Preheat the oven to 180°C (356°F), then marinate the pork in the salt, sugar, chicken bouillon powder, pepper, Shaoxing wine, sesame oil, light soy sauce and 2 tbsp egg mix for a minimum of 20 minutes.
Dice the tomatoes into 2cm (0.8") chunks or to your preference.
Repeat the chopping with the capsicums.
Add 4 tbsp oil to the wok on medium heat and cook the onions and garlic for 3 minutes or until aromatic.
Add the capsicums and stir fry on high heat for 30 seconds.
Pour in the tomatoes and stir in for 1 minute.
Add the tomato paste, tomato sauce, sugar and salt, then mix well.
Let the sauce simmer on medium heat for 5 minutes and slowly pour in the mixed starch slurry as you stir until it has reached your preferred consistency. Set aside while you cook the other ingredients.
Coat the meat in the remaining egg mix along with the corn starch.
Pour enough oil in a wok to cover the surface and fry the pork chops on medium heat for 2 minutes on both sides, or until golden brown. Plate on paper towels to absorb the excess oil as you work on the other parts of the dish.
Add 3 tbsp oil into a wok on medium heat, then turn to high and pour in the rice. Stir for 2 minutes and loosen the grains using your cooking utensil.
Beat the eggs and make a well in the center. Pour the mixture in and scramble it for 2 minutes or until mostly cooked.
Mix the grains and eggs together and season with the salt and chicken bouillon powder.Tip: For an even seasoning distribution, combine the salt and chicken bouillon powder with 4 tbsp water and use your fingers to dip and flick the water onto the grains.
Evenly spread the fried rice out in an oven-proof dish (ours was 30 x 20cm /12" x 8").
Lay the pork on top of the rice.
Pour the tomato sauce over the meat and spread across until it covers everything underneath.
Top the dish with a layer of cheese.
Bake the dish in the oven for 10 minutes or until the cheese is golden brown.
Serve the Baked Pork Chop Rice immediately as is!