ingredients

  • 1 pc Fried porkchop
  • 1 Tbsp Sesame oil
  • 1 Tbsp Oyster sauce
  • ½ cup Water
  • ¼ cup Carrots
  • ¼ cup Button mushrooms
  • 1 cup Rice
  • ¼ tsp Salt
  • 1 Egg yolk
  • ¼ cup Quick melt cheese
  • 1 tsp Coarsely ground black pepper
  • 3 Tbsps Water

steps

  1. Remove breading from porkchop. Slice porkchop into bite-sized cubes.
  2. In a skillet, heat sesame oil and stir-fry porkchop bits with oyster sauce for 30 seconds. Add 1/2 cup water, cover skillet.
  3. Simmer over low heat until liquid reduces by half. (This restores tenderness and juiciness to the already dried-from-frying meat).
  4. Add carrots, mushrooms, rice and salt. Stir-fry for 1 minute over high heat and mix well. Remove from heat and set aside.
  5. In a saucepan, combine beaten egg yolk, quick melt cheese, pepper and 3 tablespoons of water. Simmer over low heat while continuously stirring. When mixture thickens, remove from heat.
  6. In a bowl, spoon the fried rice mixture. Pour cheese sauce generously on top of rice mixture.
  7. Bake in conventional or toaster oven until cheese top has begun to boil and brown a little. Monitor closely to avoid over-baking and burning the cheese top.