How to Make the Perfect Crispy Pork Chop Rice
There's something undeniably comforting about a plate of crispy pork chop rice, topped with a golden fried egg and drizzled with a fresh spring onion sauce. This dish is a staple in many British households, offering a perfect balance of textures and flavours.
Ingredients You'll Need
- 2 pork chops (bone-in for extra flavour)
- 1 cup jasmine or basmati rice
- 2 large eggs
- 3 spring onions, finely chopped
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- Salt and pepper to taste
- Vegetable oil for frying
Step-by-Step Instructions
- Prepare the pork chops: Season the pork chops generously with salt and pepper. Heat a tablespoon of vegetable oil in a pan over medium-high heat and fry the chops until golden and crispy, about 4-5 minutes per side.
- Cook the rice: Rinse the rice under cold water until the water runs clear. Cook according to package instructions or use a rice cooker for perfect results every time.
- Make the spring onion sauce: In a small bowl, mix together the chopped spring onions, soy sauce, sesame oil, and sugar. Set aside.
- Fry the eggs: In the same pan used for the pork chops, fry the eggs sunny-side up until the whites are set but the yolks remain runny.
- Assemble the dish: Place a generous portion of rice on each plate, top with a crispy pork chop and a fried egg. Drizzle with the spring onion sauce and serve immediately.
Why This Dish Works
The combination of crispy, juicy pork with the richness of a runny egg yolk and the freshness of the spring onion sauce creates a harmony of flavours that's hard to resist. It's a dish that's both simple to make and deeply satisfying.
Tip: For an extra crispy crust on your pork chops, you can lightly coat them in cornflour before frying.
