Silky Scrambled Egg and Pork Slice Rice Bowl
滑蛋肉片燴飯
A Cantonese-inspired comforting dish that is quick, hearty, and pairs perfectly with rice. Tender, juicy sliced meat is cooked into a rich gravy, combined with silky scrambled eggs, and poured over white rice for a nutritious and satisfying meal.
- servings
- 👥 1 serving
- time
- ⏱ 15 min
- Cuisine
- 🍽 Taiwanese
by @Kangacook_official · Original recipe on kangacook.com
English text is machine-translated from the original Chinese and has not been reviewed by a person.
Ingredients
- 100 gsliced meat
- 50 gedamame
- 2egg
- 100 mlchicken stock
- 2 gsalt
- to tastepotato starch
- to tastesesame oil
Quantities are parsed from the author's free text; lines the parser is unsure about are shown as written and not scaled.
Nutrition per serving
- calories
- 415 kcal
- protein
- 36.5 g
- fat
- 26.2 g
- carbohydrate
- 6.8 g
As published by the author; KangaCook estimates these automatically.
Steps
- 1
Place the sliced meat in a bowl. Add salt, a splash of chicken stock, and potato starch, massaging until evenly coated, then mix in a few drops of sesame oil.
- 2
Heat some oil in a pan. Fry the marinated meat until half-cooked, then add the edamame and stir-fry briefly.
- 3
Pour in the chicken stock and 120 ml of water. Bring to a boil, turn down to medium heat, and add potato starch slurry (potato starch mixed with water) to thicken.
- 4
Gently pour in the beaten egg. Let it set slightly, then stir gently to keep the egg silky and soft.
