- Serves: 4 servings
- Prep Time: 1 hour
- Cook Time: 20-30 minutes
- 1.5 lb. Boneless Pork Loin Chops, halved & cut into very thin strips
- 1 bottle Bachan’s Japanese Barbecue Sauce
- 6 Scallions, cut into 1 inch pieces
- 1 tsp. Sesame Seeds
- 1 1/2 c. Short-Grain White Rice
- 1/2 tsp. Salt
- 1 tbsp. Vegetable Oil
- Soft-Boiled Eggs (for serving)
Combine Bachan’s Japanese Barbecue Sauce, sesame seeds, and scallions in a large non-reactive mixing bowl. Add pork strips to bowl, tossing so that each strip is covered in sauce; cover tightly, and refrigerate for at least 1 hour or overnight.
Combine white rice, salt, and 2 cups water in a pot and bring to a boil; reduce heat to low and cover. Cook rice for 20 minutes or until water is absorbed, then fluff with a fork. While rice cooks, heat a wok or large skillet on high until very hot; add oil and reduce heat to medium, then immediately add 1/3 of marinated meat. Cook in batches until meat is cooked through and caramelized and scallions are tender, about 5 to 7 minutes per batch.
To serve, fill the bottom of a bowl with steamed rice, then top with a portion of barbecue pork and a halved soft-boiled egg.