Minced Pork and Egg Stir Fry

Prep Time5

Cook Time10

Total Time15

Servings: 4 servings

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.

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.

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.

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.

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 spring onion pieces and toss a few times. Serve immediately with steamed white rice.

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.