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| Pineapple Baked Pork Chop Rice With Pitted Prune |
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| Pineapple Baked Pork Chop Rice With Pitted Prune |
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Ingredients
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Ingredients:
Pork Chop 2 pcs, Onion 1/4, Del Monte Stewed Tomatoes - Original 1/2 can, Del Monte Sliced Pineapple (S) 1 can, Del Monte Pitted Prune 3 dices, Rice 2 bowls, Egg 2, Shredded Cheese |
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Marinade
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Kikkoman Soy Sauce 1 tbsp, Shaoxing wine, Cornstarch 1 tsp, Sesame Oil, Salt, Sugar a pinch
Seasoning:
Del Monte Tomato Ketchup 4 tbsp, Sugar tsp, Salt a pinch |
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Steps
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Cut Sliced Pineapple, Tomato and Onion into slices. Reserve. |
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Heat up the wok. Add rice and fry until loose. Pour egg wash and fry until dry. Hold in reserve and place into baking tray. |
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Wash Pork Chop and wipe dry, mesh with knife back. Add marinade for 15 mins and pan fry over medium heat until browned. Reserve. |
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Stir fry Onion and Sliced Tomato. Add Ketchup and seasoning. And Stir fry Sliced Pineapple. |
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Place Pork Chop over fried rice. Pour (4) and add Pitted Prune. Sprinkle with Shredded Cheese. Put into preheated oven at 180ºC and bake for 15 mins. |
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