Rice Burger


Rice Burger
Rice burger, or in other words, sandwiches is made from traditional burgers. Here, instead of using two pieces of bagels, we are going to use rice to sandwich the center part. Can be easily customized depending on what your refrigerator has.
  • 3bowls white rice
  • 2 pork tenderloin
  • 1/4tsp salt
  • 4tsp pepper
  • 30gr ried bread
  • 30gr flour
  • 1 chicken egg
  • 100gr cabbage
  • roasted white sesame seeds
  • roasted black sesame seeds
  • cooking oil
  • chili sauce
  • ketchup
  • mayonnaise
  1. Wash cabbage, put in salt brine for 15 minutes then take out, drain, slide.
  2. Slice pork tenderloin 1cm thick, about the size of a hand. Marinate the pork tenderloin with salt and pepper for about 30 minutes, or pre-marinate the night before, wrap it, store in the refrigerator.
  3. Put the toasted bread in a sealed plastic bag. Use a dough roller to crush bread and roll to make breadcrumbs. Roll each piece of pork tenderloin through the flour in turn so that the flour is spread over the pork tenderloin pieces, then dip in eggs, finally roll over the breadcrumbs.
  4. Turn on the stove. Put the cooking oil in a pan so that the cooking oil almost covers the surface of the meat. When the oil is hot, add the pork loin with 3 layers of flour, eggs, and breadcrumbs into the pan. Double-sided fry until the meat turns golden. Take the meat out with a racket and place it on a dish lined with tissues to absorb oil.
  5. In the bowl, mix the rice with sesame. Divide the rice into 4 equal parts. Spread a piece of plastic food wrapper on the table. Pour 1/4 of the rice on a piece of wrapper, cover the surface of the rice with another piece of wrapper, and mold it firmly with a hand to form a round-shaped, 1.5cm thick piece of rice. Repeat the molding sequence with the remaining rice, forming 4 pieces of rice.
  6. Brush a thin layer of oil on a flat pan, fry 4 slices of rice to help rice become crispy and have a beautiful yellow color. Just fry one side of the pieces.
  7. Arrange cabbage, fried pork tenderloin on a piece of rice, sprinkle with mayo, chili sauce, and tomato sauce. Put another piece of rice on top. Put in a paper bag.
Recipe Notes
  • To avoid spending time to cook rice in the morning, take advantage of leftover rice from the previous night to keep in the pot, turn on the keep-warm mode to keep the rice grains soft.
  • Using soft rice makes the grains easier to glaze when compressed and molded into round pieces.
  • If you don't have dried bread, you can replace it with breadcrumbs.
  • It is possible to replace pork tenderloin with fish, chicken fillets, and deep-fry in the same way. Or use another filling depending on the ingredients you have
  • Mold the rice with a wrapper to prevent the rice from sticking to your hands.
  • Use a flat pan to fry the rice to avoid oil stagnant.

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