This is a popular Chinese dish, very simple to make and served mostly at home. It is usually served with steamed rice, although it can also be served on top of a nice toast or even in a hot dog or hamburger bun for a quick lunch.
We like the dish to be on the dry side and purposely brown the pork and eggs. Browning the pork and eggs also gives the dish a nice aroma.
Pork and eggs just go so well together!
- 12 ounces ground pork
- 6 large eggs, beaten
- 1/2 teaspoon cornstarch
- 1-1/2 tablespoon soy sauce
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
- 3 to 4
- Add soy sauce and cornstarch to pork and mix well.
- Add salt to eggs and mix well.
- Place a non-stick pan on stove.
- Turn heat to medium and add oil.
- When oil is hot, add pork.
- Stir fry pork until fully cooked.
- Add eggs.
- Stir fry eggs and pork until slightly golden brown.
- Turn heat off and serve on a plate
- The eggs should not be runny but should be slightly brown at the end. This makes the dish very aromatic. The cooking oil and the small amount of fat from the pork should keep the eggs moist.
- For extra flavor, a dash of sesame oil may be added at the end.