Chinese Taiwanese Minced Pork Rice with a hat~ 台式肉燥饭 + 帽!~

The "hat" means the fried egg on top. when you order it in the restaurant, you can say "xxx rice with hat" instead of with egg. of course not all of them. preferably restaurants in Hong Kong, if you try it in other places other than Hong Kong I'm not sure but they might actually give you a real hat, especially tropical countries. No offence but i really see a lot of them wearing straw hats..

This minced pork dish is certainly a good and easy and good value meal. ideal food to cook when you just want to sit back and relax and not doing the cooking work all day. Great for a Wednesday (yeah that's why this is posted today let's make it easy).

"帽" 其实系指顶头的煎蛋. 下次去餐厅点饭时可以点"乜乜物物饭加顶帽". 但最好系香港的餐厅度试, 其他国家的餐厅我唔肯定佢地明唔明你讲咩, 有可能会真系俾顶帽你, 尤其系热带国家的餐厅, 唔知点解我成日见佢地戴草帽..

言归正传, 呢个饭真系好易煮, 最岩一个繁忙的工作日放工后"hea煮". 之所以呢个饭在星期三出版啰!

first of course we need some minced pork.
首先我地需要免治猪肉

and egg.
然后系蛋.

don't forget the rice!
当然还有饭啦

Ingredients

材料

Minced pork (preferably partly fat, not too lean) 500g
Egg 1-2
Rice 1 cup(250ml)
Light soy sauce
Dark soy sauce
Star anise/Five spice powder
Rock sugar or Sugar
Oil
(shitake mushroom optional)
Ground white Pepper
Rice wine/chinese wine
Garlic 2 cloves minced
Ginger 1-2 slice
Onion minced
Water

免治猪肉 (以半肥瘦为佳, 唔好太瘦) 500g
蛋1-2只
饭1杯(250毫升)
生抽
老抽
八角/五香粉
冰糖或糖
米酒
(冬菇)
油
蒜蓉 2瓣左右
姜几片
洋葱碎
水

Method

做法

Put the rice in the rice cooker. 1 cup of rice use 1 cup of water. Press the "cook" button and wait for it to switch to "warm". 1 cup of rice makes about 2 serves. you can adjust it. rice to water ratio is 1:1 anyway. even the rice in the cooker so the top is flat instead of a hill like you just pour it in. do it by gently shaking the inner pot.

Start the pan/wok with some oil with ginger, onion and garlic mince.

Put the meat in.

Add the sauce and seasonings the way you like, taste it while you're cooking it (after the meat is cooked of course) preferably a little bit of each, but no specific amount really .