Prep time: 15 min

Cook time: 40 min

Serves: 2-3

Ingredients:

For the braised mixture:

  • 2 large turnips, peeled and cut into small cubes
  • 2 tablespoons vegetable oil
  • 2 cloves garlic. minced
  • 1-inch piece of ginger, minced
  • 1/2 pound ground pork
  • 1 cup shiitake mushrooms, sliced
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon brown sugar
  • 1/2 cup water
  • Salt and black pepper, to taste
  • Green onions, thinly sliced, for garnish

For the rice bowls:

  • Cooked jasmine rice (or your preferred rice)
  • Soft-boiled or fried eggs (1 per bowl)
  • Sesame seeds, for garnish
  • Sriracha sauce (optional, for some heat)

Directions:

  1.  Heat vegetable oil in a large skillet or wok over medium-high heat.
  2. Sauté minced garlic and ginger for about 30 seconds until fragrant.
  3. Brown ground pork, breaking it apart as it cooks.
  4. Add sliced shiitake mushrooms and cook until softened, about 3-4 minutes.
  5. Add cubed turnips and sauté for an additional 5-7 minutes until they start to brown.
  6. In a small bowl, mix soy sauce, oyster sauce, brown sugar, water, salt, and black pepper. Pour over the ingredients and stir.
  7. Cover and simmer on medium-low heat for 15-20 minutes until turnips are tender and the sauce thickens, stirring occasionally. Add water if needed.
  8. To assemble the rice bowls: Spoon cooked rice into serving bowls, top with the braised mixture, and a soft-boiled or fried egg. Garnish with green onions, sesame seeds, and drizzle with sriracha sauce if desired.