Place the egg, flour and panko in three separate bowls. Place the pork slices, one at a time, between two sheets of baking paper. Pound it thinner, and repeat with the rest. Season the slices, dip in the flour, then egg and finally in the panko.
In a wok, heat the oil until a pieces of bread sizzles instantly. If you have a thermometer, it should be 180c. Fry the pork slices until golden, about 2-3 minutes. Remove and let drain on a baking tray lined with a cooling rack.
Fill two bowls with the rice and top with composed sections of carrot, edamame and onion. Slice the pork and place in the middle.
Serve with the Lee Kum Kee Table Top Sweet Soy Sauce to pour over and a squeeze of lime.
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
