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Japanese fusion · skillet

Ketchup Rice Pork

Ketchup rice with pork chops in a mushroom cream spooned over the top, then a super-fried, lacy-edged egg and scallions.

Prep
10 min
Cook
25 min
Total
35 min
Serves
2

Ketchup rice

Creamy mushroom pork

Crispy fried eggs

To finish

2-3 tbsp ketchup for 2 cups rice is what turns it orange-red. Day-old rice takes it better. Button or cremini. Brown them in the pork pan so they go into the cream.

  1. Dice the tomatoes and garlic into a skillet with the tomato paste, ketchup, soy, salt, pepper, and chili powder. Simmer into a sauce. Toss in the cooked rice until every grain is orange-red. Finish with the butter melting through. Keep warm.
  2. Season the pork chops with salt and pepper.
  3. Melt the pork butter in a second skillet over medium-high. Cook the pork 3-4 minutes per side until cooked through. Remove.
  4. Add the mushrooms to the same pan and cook 3-4 minutes until browned.
  5. Sprinkle in 1 tsp flour and stir 30 seconds.
  6. Pour in the milk and heavy cream. Stir and simmer 2-3 minutes until creamy.
  7. Return the pork and simmer 1-2 minutes to coat. Taste; more salt and pepper if it needs it.
  8. In a third skillet, or the pork pan after the chops are out, heat the frying oil or butter over high heat. Crack in the eggs and cook until the edges go lacy and crisp and the whites set, 1-2 minutes. Yolks stay runny.
  9. Spoon the ketchup rice onto plates. Lay the pork on top, pour the mushroom cream over, and set a fried egg on each plate. Finish with the scallions.