Stir-fried minced pork with egg

I thought this would be an appropriate photo to start my blog entry! My little darling couldn't wait for me to get the spoon and the rest of the food and started nibbling off the plate like a little kitten. haha... 

I actually cook this once a week at least for our lunch on weekdays because both Alicia and I love this very simple but yummy dish which goes wonderfully well with a bowl of porridge.

My mum used to cook this when I was a teenager and before going to work she'd cook this dish and porridge for me to heat up when I get back from school in the afternoon. It's a really simple homecooked dish which was only brought back to the dinner table in the period when I was recovering from the recent bout of gastric flu. I was on a porridge diet and I wanted to cook something simple, light and nutritious to go with the porridge - something that Alicia could eat as well. Recently I've been cooking lunch for hubby on days he doesn't need to work and when he tried this dish, he loved it as well! :P

Stir-fried minced pork with egg (serves 2 adults and 1 tot)


  • 6 tablespoons minced pork
  • 2 eggs, beaten
  • 1 bunch scallion, cut into 2" segments
  • a few cloves of garlic, sliced (you can mince it but I usually slice it in case Alicia doesn't like to eat it)

Marinate pork with:

  • 1-2 tablespoons oyster sauce (go with less if your dark soy sauce is on the salty side)
  • 1-2 teaspoons dark soy sauce 
  • a couple of dashes of ground black pepper
  • a dash of sesame oil (add this only after you have mixed the pork well with the rest of the seasoning otherwise the pork will not be able to absorb the sauces as well)


  1. After marinating the pork (as above), add the eggs and mix well.
  2. Heat some oil in the wok. Fry the garlic and scallions till fragrant then add in the pork-egg mixture.
  3. Fry till the mixture is cooked - if you like the dish to be on the darker side (like me), you can add more dark soy sauce at this stage if you didn't add enough earlier. Of course, if it's already salty, then hold off the dark soy sauce. You'd have to do the taste test yourself. :)

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