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Marinate pork chops for 10 minutes, fry them to nearly well-done and cut into pieces for future use. Lightly toss tomato and white onion in the frying pan, add in seasoning.
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Stir fry the rice with egg, place it on the plate with pork chops laid on the top, and pour over tomatoes and onions.
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Put the cheese on top, then put it in the oven and remove it in golden brown. (Ref: 220 degree oven, 15 about 15 to 20 minutes).
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Tips:
To cut down on cooking time, prepare excess portion of cooked rice in the previous meal to keep in the fridge, and use that for this dish on cooking after work.
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Dietician’s Advice:
Tomatoes are packed with goodness and flavour. For added texture and character, why not double the amount of them for some homemade tomato purée to add colour and zest!
