Egg fried rice with minced pork in tomato sauce and sunny side-up egg
200g minced pork
400g (1 can) chopped tomato
50g fresh tomatoes, diced
50g onions, diced
10g garlic, chopped
1 egg, lightly beaten
250g cooked rice
Pinch of salt
Pinch of black pepper
Pinch of chili powder (optional)
1. Preheat the rice cooker. Add oil and onion with a pinch of salt. Fry for 2 minutes.
2. Add garlic and fresh tomatoes. Cook for 1 minute.
3. Stir-fry minced pork for 5 minutes.
4. Add canned tomatoes, black pepper and chili powder. Cook for 1 minute.
5. Close the lid and cook the sauce until thick. Set aside.
6. Clean the rice cooker. Add beaten egg and spring onions. Stir-fry for 1 minute.
7. Add the rice and cook for 5 minutes. Add salt to taste. Spread the rice on a cold plate and set aside.
8. Clean the rice cooker. Heat a teaspoon of oil in the rice cooker. Add 2 eggs and fry sunny side-up with a pinch of black pepper.
9. Pour the sauce over the rice and serve with sunny side-up eggs on top.
• Make sure the egg is broken into small pieces in step 6.
• This dish is a great way to use up any leftover rice.
• Tomato & pork sauce can be made in large amounts and stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.
• Swapping the pork for vegetables is an easy way to increase the fibre content of this recipe. It can also be a great vegetarian dish!
- Tomatoes are low in calories, packed with vitamins, minerals and an excellent source of disease-fighting antioxidants, such as vitamin C, A and K, as well as potassium.
- Onions are rich in antioxidants such as vitamin C, it helps to protect body cells and promote healthy tissue growth.
- Choose brown rice to increase the fibre content. Compared to white rice, brown rice is a whole grain which has more protein and is rich in micronutrients. People who eat several servings of whole grains daily lower the risk of cardiovascular disease, obesity, diabetes and cancer.