10-Minute Minced Pork
Egg Rice Bowl

A quick and savory weeknight meal featuring tender seasoned minced pork and fluffy scrambled eggs served over steaming white rice.

Ingredients

• 200 g minced pork
• 3 eggs
• 2 stalks scallions
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp cornstarch
• 1/2 tsp pepper powder
• 1/4 tsp garlic salt
• 2 tbsp cooking oil
• 1 bowl steamed white rice
• optional sugar-free cola

Instructions

1. 1Prepare the ingredients

   

   Gather your fresh ingredients: minced pork, three eggs, and a bunch of scallions. Prepare the minced pork by seasoning it with soy sauce, oyster sauce, pepper powder, cornstarch, and a drizzle of cooking oil. Mix thoroughly to combine the flavors and let it marinate for 10 minutes to ensure the meat is tender and well-seasoned.

   Tip: Marinating the meat before cooking helps lock in moisture and enhances the overall flavor profile of the dish.
2. 2Season the minced pork

   

   Add soy sauce, oyster sauce, pepper powder, cornstarch, and a little cooking oil to the bowl of minced pork. These ingredients will add depth of flavor and ensure the meat remains tender during the stir-fry process.

   Tip: Using cornstarch in the marinade is key to achieving a silky, restaurant-quality texture for the pork.
3. 3Marinate the meat

   

   Use chopsticks to stir the minced pork and seasonings thoroughly until well combined. Let the mixture marinate for at least 10 minutes to allow the flavors to penetrate the meat.

   Tip: Stirring in one direction can help the meat mixture develop a better, more cohesive texture.
4. 4Prepare the eggs

   

   Crack three fresh eggs into a clean glass bowl. Ensure no shell fragments fall into the bowl for the best final texture.

   Tip: Cracking eggs into a separate small bowl first is a good habit to avoid accidentally using a bad egg.
5. 5Whisk the eggs

   

   Add a pinch of garlic salt to the eggs and whisk them vigorously with chopsticks. Continue until the yolks and whites are completely incorporated and the mixture is slightly frothy.

   Tip: Adding a tiny bit of salt or water before whisking can help create a fluffier scrambled egg result.
6. 6Scramble the eggs

   

   Heat oil in a pan over medium heat. Once the oil is shimmering, pour in the whisked eggs. Scramble them until they are just cooked through, then remove them from the pan and set aside.

   Tip: Remove the eggs while they are still slightly soft, as they will continue to cook a bit after being removed from the heat.
7. 7Scramble the eggs

   

   Heat cooking oil in a pan over medium heat. Pour in the seasoned whisked eggs and scramble them quickly with a spatula until they are just cooked and fluffy. Remove the scrambled eggs from the pan and set them aside.

   Tip: Cook the eggs until they are just set but still soft, as they will be cooked again later with the meat.
8. 8Stir-fry the minced pork

   

   In the same pan, add the marinated minced pork. Use a spatula to break the meat apart and stir-fry continuously until it changes color and becomes nicely browned.

   Tip: Ensure the pan is fully heated before adding the meat so it sears properly instead of steaming in its own juices.
9. 9Combine eggs and meat

   

   Once the minced pork is fully cooked, add the previously scrambled eggs back into the pan. Stir everything together thoroughly so the flavors of the meat and eggs meld.

   Tip: Break up any large pieces of scrambled egg with your spatula so they mix evenly with the minced meat.
10. 10Add the scallions

    

    Toss the fresh green scallion pieces into the pan with the hot meat and egg mixture. Stir briefly to combine, letting the residual heat slightly soften the scallions and release their aroma.

    Tip: Add the scallions at the very end to preserve their bright green color and fresh, crisp texture.
11. 11Serve over rice

    

    Carefully pour the finished hot minced meat, egg, and scallion mixture out of the pan directly over a bowl of freshly steamed white rice. Serve immediately while hot, ideally with a glass of sugar-free cola on the side.

    Tip: Make sure the rice is hot and freshly steamed so it soaks up the savory juices from the meat and eggs.

Storing Leftovers

Burn It Off

Frequently Asked Questions