Tonkatsu Fried Rice with Onsen Eggs
This tonkatsu fried rice with onsen eggs recipe combines a few of the things we love – fried rice, eggs and tonkatsu, the succulent Japanese pork cutlet breaded in panko crumbs and deep-fried. Like the original Chinese fried rice it’s the delicious result of leftovers and experimentation.
- 160 g pork tonkatsu chopped into 1.5 cm squares
- 3 tbsp tonkatsu sauce
- 2 onsen eggs
- 1 tbsp soy sauce light
- 1 tbsp vegetable oil
- 60 g carrot peeled, finely chopped
- 60 g peas
- 60 g round cabbage shredded
- 1 garlic clove crushed
- 20 g shallots chopped finely
- 2 cups day old jasmine rice separated with no clumps
- 2 eggs whisked
- 1 tbsp white sesame seeds toasted
- 2 tbsp spring onions chopped finely
Heat a wok until hot and add a little of the vegetable oil.
Add the eggs and make an omelette. Remove from the wok just before fully set. Cut the omelette into strips.
Add a little more oil and fry off the shallots and carrots until soft.
Add the garlic and peas and stir-fry for a minute.
Add a little more oil and then add the rice, mixing well. Add the light soy sauce by pouring it around the wok above the rice. Stir-fry until all of the rice is coated in oil. Carefully break apart any clumps of rice with a spoon.
Turn the heat down to medium and add the omelette strips and tonkatsu and mix well, without tearing apart the tonkatsu pieces.
Add the tonkatsu sauce and half of the green parts of the spring onions and mix well.
Serve in individual bowls, carefully place the onsen eggs on top of the rice and sprinkle with the sesame seeds. Use the rest of the spring onions on top to garnish.
Calories: 524kcal | Carbohydrates: 66g | Protein: 21g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 351mg | Sodium: 1103mg | Potassium: 473mg | Fiber: 5g | Sugar: 12g | Vitamin A: 5828IU | Vitamin C: 27mg | Calcium: 139mg | Iron: 3mg