Pan-fried Pork and Egg can be a great dish. As I always eat it with freshly cooked Rice, I made it into a rice bowl today. The sauce I used today was one of my favourites, a mixture of Soy Sauce and Oyster Sauce. It’s super easy to make. I often add a small amount of Sesame Oil to it, but today I added Crispy Chilli Oil, that is my current craze.


1 Serving


80g thinly sliced Pork Belly *cut into bite-size pieces
*Note: Minced Pork can be used.
1 small clove Garlic *chopped
1/2 tablespoon Oil
Salt & White Pepper
1 Egg *whisked
1 serving warm Cooked Rice
Finely chopped Spring Onion

1 teaspoon Soy Sauce
1 teaspoon Oyster Sauce
1/2 teaspoon Crispy Chilli Oil *I used ‘Lao Gan Ma’ brand Crispy Chilli Oil
*Note: A few drops Sesame Oil & Chilli can be added instead of Crispy Chilli Oil

  1. Combine all the Sauce ingredients in a small bowl.
  2. Prepare all ingredients and seasonings ready to use before you start cooking.
  3. Heat Oil in a frying pan over medium high heat, cook Pork and Garlic until Pork is slightly browned. Season lightly with Salt and White Pepper.
  4. Pour the whisked Egg over the Pork, and gently stir to combine, and remove from the heat. DO NOT overcook the Egg.
  5. Half fill a bowl with warm Cooked Rice and cover it with the Pork and Egg mixture. Sprinkle with some finely chopped Spring Onion, drizzle with the sauce, and enjoy.