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Overhead photo of ginger pork mince over rice with crunchy slaw and a fried egg on top AI-generated image, for illustration only.
NeverFeeds AU Recipes

Ginger Pork Rice Bowl with Fried Egg

with Crunchy Slaw

Pork ⏱ 25–30 min Easy Medium saucepan · Large frying pan

Gingery, oyster-sauce pork mince over rice, a cold crunchy slaw for contrast, and a fried egg on top so the yolk runs into everything when you break it. A different move to our other rice bowls — worth the fry pan.

Cooking for people — ingredients update automatically

Ingredients (for 2)

Pantry basics not counted above: olive oil for cooking, and white wine vinegar for the slaw.

Method

  1. Cook the rice

    Bring the water to the boil in a saucepan, stir in the rice, cover and drop the heat to low. Simmer 7–8 minutes, then turn the heat off completely and leave it covered for another 10 minutes to steam.

  2. Make the slaw

    Toss the shredded cabbage mix with a drizzle of vinegar and oil in a bowl. Season and set aside — it's better once it's had a few minutes to sit.

  3. Cook the pork

    Heat a drizzle of oil in a large frying pan over medium-high heat and brown the mince, breaking it up as it cooks, 4–5 minutes. Add the ginger and garlic and cook until fragrant, 1 minute, then stir in the oyster sauce, soy sauce and brown sugar. Cook until glossy, about a minute more. Transfer to a bowl and cover to keep warm.

  4. Fry the eggs

    Same pan, a little more oil, over medium heat. Crack in the eggs and fry until the whites are set and the yolks are still soft, 2–3 minutes.

  5. Serve

    Divide the rice between bowls, top with the pork and slaw, and finish each bowl with a fried egg on top.

Egg tip: a lid over the pan for the last minute of frying steams the top of the egg just enough to set the white without having to flip it — keeps the yolk properly runny.