Minced Pork and Egg Stir Fry
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes | Servings: 4
This minced pork and egg stir fry — known in Chinese as 肉末炒蛋 (rou mo chao dan) — is one of those dishes I make when I need a quick extra dish with ingredients I usually have at home. Everything comes together in about 15 minutes.
The pork stays juicy, the eggs are soft with golden edges, and the spring onion adds a bit of freshness. Enjoy with plain white rice, alongside a vegetable dish or a bowl of soup to round out the meal.
Watch How to Make It
Equipment
La Gourmet Cast Iron Wok 36cm — Shopee | Lazada
Ingredients 材料
Serves 4
- 300g minced pork (300克猪肉碎)
- 6 eggs (6个鸡蛋)
- 2 tablespoons cooking oil (2汤匙食用油)
Pork Marinade (猪肉腌料)
- ½ tablespoon light soy sauce 生抽 (buy from Shopee, Lazada and Amazon)
- ⅛ teaspoon white pepper (⅛茶匙胡椒粉)
- 1 teaspoon cornstarch (1茶匙玉米淀粉)
- 1 tablespoon cooking oil (1汤匙食用油)
Egg Seasoning (鸡蛋调味料)
- ½ teaspoon salt (½茶匙盐)
- Dash of white pepper (少许胡椒粉)
Garnish (装饰)
- 3 sprigs spring onion, cut into 1-inch lengths (3根葱，切成1英寸长)
How to Make Minced Pork and Egg Stir Fry
Step 1 — Marinate the Pork
Add the light soy sauce, white pepper, and cornstarch to the minced pork. Mix well. Then add the cooking oil and mix again in different directions — this helps keep the pork loose and prevents it from clumping together in the wok.
Step 2 — Season the Eggs
Crack the eggs into a bowl. Add the salt and a dash of white pepper. Beat well for about 30 seconds until you see small bubbles on the surface — this gives the eggs a lighter texture when they hit the hot wok.
Step 3 — Cook the Minced Pork
Heat your wok over medium-high heat and add the cooking oil. Add the marinated minced pork and spread it out. Sauté on medium-high heat, breaking up any large pieces, until the pork is cooked through.
Tip: Don’t rush this step — make sure the pork is fully cooked before adding the eggs.
Step 4 — Add the Eggs
Before pouring in the eggs, drizzle a little extra oil into the wok to prevent sticking. Pour in the beaten eggs. Reduce the heat to medium and leave the eggs completely undisturbed. Wait until the base turns golden brown and the top is almost set.
Tip: Resist the temptation to stir. Letting the eggs sit undisturbed is what gives them those golden edges and a soft, moist centre.
Step 5 — Toss and Finish
Use a spatula to gently loosen the base of the egg. If it sticks, work slowly around the edges — don’t force it. Once loosened, toss everything together and increase the heat. Keep cooking until the eggs reach your preferred doneness. I stop when the eggs are still a little moist; if you prefer firmer eggs, cook until the edges turn golden brown.
Step 6 — Add the Garnish
Add the spring onion pieces and toss a few times. Serve immediately with steamed white rice.
Tips for the Best Minced Pork and Egg Stir Fry
- Mix the oil into the marinade last. Adding oil at the end coats the pork strands and keeps them separate during cooking, so you get loose, tender pieces rather than a solid mass.
- Don’t skip the cornstarch. It helps the pork retain moisture and gives it a slightly smoother texture.
- Use medium heat immediately after adding the eggs. Immediately after adding the eggs, use medium heat rather than high heat — you want the eggs to set while the base doesn’t get burnt. After mixing the eggs with the minced pork, increase the heat to high so that the edges get golden while the inside of the egg stays moist.
- Don’t touch the eggs once they’re in the wok. Let them set undisturbed — this is the most important step for getting the right texture.
- Drizzle extra oil before the eggs go in. Even with a well-seasoned wok, eggs can stick. A small drizzle of oil just before pouring in the beaten eggs helps prevent this.
- Egg doneness is personal. Some prefer the eggs more moist, others like the edges fully golden and crisp. Stop cooking at whichever point looks right to you.
What to Serve with Minced Pork and Egg Stir Fry
This dish is made to go alongside steamed white rice — the savoury pork and soft eggs work well spooned over a bowl of plain rice. It also pairs nicely with:
- A simple vegetable
- A clear soup — Old Cucumber Soup with Carrots rounds out the meal without adding heaviness.
- Other side dishes — it works as part of a bigger spread alongside Silken Tofu with Minced Pork or a steamed dish.
Frequently Asked Questions
What is minced pork and egg stir fry?
This is a Chinese home-style dish — 肉末炒蛋 (rou mo chao dan) — where marinated minced pork is cooked in a wok, then beaten eggs are poured in and cooked together until set. Simple, quick, and usually eaten with plain white rice.
Is this the same as steamed egg with minced pork?
No — they’re two separate dishes. Steamed egg with minced pork (肉末蒸蛋) goes into a steamer and comes out as a smooth, silky egg custard. This recipe stays in the wok the whole time. The eggs go in over the cooked pork, sit undisturbed until the base is golden, then everything gets tossed together. The textures are completely different.
Is minced pork the same as ground pork?
Yes, same thing. In Malaysia and most of Southeast Asia we say minced pork. In the US it’s called ground pork. Either one works here.
Can I use a different type of minced meat?
Yes. Minced chicken and minced beef both work fine. Chicken cooks a little faster so keep an eye on it. The flavour will be different from pork, but the method stays the same.
Can I make this without a wok?
Yes, any pan works fine. Just make sure it’s hot and well-oiled before the eggs go in. You won’t get the same wok flavour, but it still comes together well.
Why does the egg stick to the wok?
Either the pan wasn’t hot enough when the eggs went in, or there wasn’t enough oil. I always drizzle a bit of extra oil just before pouring the eggs in — even with a seasoned wok, that extra layer makes a difference.
How do I store leftovers?
Best consumed on the same day. The eggs don’t store or reheat well — the texture changes once it sits.
Tried this recipe? Leave a comment below and let me know how it turned out! Don’t forget to tag @ruyiasianrecipes if you share it on social media.
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Minced Pork and Egg Stir Fry
Ingredients
- 300 g minced pork 猪肉碎
- 6 eggs 鸡蛋
- 2 tablespoons cooking oil 食用油
Pork Marinade (猪肉腌料)
- 1/2 tablespoon light soy sauce 生抽
- 1/8 teaspoon white pepper 胡椒粉
- 1 teaspoon cornstarch 玉米淀粉
- 1 tablespoon cooking oil 食用油
Egg Seasoning (鸡蛋调味料)
- 1/2 teaspoon salt 盐
- dash of white pepper 少许胡椒粉
Garnish (装饰)
- 3 sprigs spring onion, cut into 1-inch lengths 葱，切成1英寸长
Instructions
Marinate the Pork
- Add the light soy sauce, white pepper, and cornstarch to the minced pork. Mix well.
- Then add the cooking oil and mix again in different directions — this helps keep the pork loose and prevents it from clumping together in the wok.
Season the Eggs
- Crack the eggs into a bowl. Add the salt and a dash of white pepper. Beat well for about 30 seconds until you see small bubbles on the surface — this gives the eggs a lighter texture when they hit the hot wok.
Cook the Minced Pork
- Heat your wok over medium-high heat and add the cooking oil. Add the marinated minced pork and spread it out.
- Sauté on medium-high heat, breaking up any large pieces, until the pork is cooked through.
Add the Eggs
- Before pouring in the eggs, drizzle a little extra oil into the wok to prevent sticking.
- Pour in the beaten eggs. Reduce the heat to medium and leave the eggs completely undisturbed. Wait until the base turns golden brown and the top is almost set.
Toss and Finish
- Use a spatula to gently loosen the base of the egg. If it sticks, work slowly around the edges — don’t force it.
- Once loosened, toss everything together and increase the heat. Keep cooking until the eggs reach your preferred doneness. I stop when the eggs are still a little moist; if you prefer firmer eggs, cook until the edges turn golden brown.
Add the Garnish
- Add the spring onion pieces and toss a few times. Serve immediately with steamed white rice.
Notes
- Mix the oil into the marinade last. Adding oil at the end coats the pork strands and keeps them separate during cooking, so you get loose, tender pieces rather than a solid mass.
- Don’t skip the cornstarch. It helps the pork retain moisture and gives it a slightly smoother texture.
- Use medium heat immediately after adding the eggs. Immediately after adding the eggs, use medium heat rather than high heat — you want the eggs to set while the base doesn’t get burnt. After mixing the eggs with the minced pork, increase the heat to high so that the edges get golden while the inside of the egg stays moist.
- Don’t touch the eggs once they’re in the wok. Let them set undisturbed — this is the most important step for getting the right texture.
- Drizzle extra oil before the eggs go in. Even with a well-seasoned wok, eggs can stick. A small drizzle of oil just before pouring in the beaten eggs helps prevent this.
- Egg doneness is personal. Some prefer the eggs more moist, others like the edges fully golden and crisp. Stop cooking at whichever point looks right to you.
