Cheese baked pork chop rice
1. Cook rice with less water & place in fridge for few hours or overnight. Objective is to have the rice as dry as possible
2. Fry the rice with eggs
3. Deep fry pork chop with breadcrumbs
4. Sauce is fresh tomatoes. Remove skin & seeds (otherwise it'll be sour). Boil the tomatoes & mash it. Mix with sugar, soya sauce & ketchup
5. Place bottom level rice, mid level pork chop, top level tomato sauce.
6. Place cheese on top & bake it
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Serving Size: 1 Serving (695g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 619 | ||
Calories from Fat: 212 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.6g | 31 % | |
Saturated Fat 7.5g | 37 % | |
Monounsaturated Fat 8.7g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 197.4mg | 61 % | |
Sodium 1642.7mg | 57 % | |
Potassium 2701mg | 71 % | |
Total Carbohydrate 43.3g | 13 % | |
Dietary Fiber 7.3g | 29 % | |
Sugars, other 35.9g | ||
Protein 60.7g | 87 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 619
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