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Pork Mince and Egg Stir-Fry

Prep 15 min Cook 10 min Difficulty 2/5

Quick pork mince and egg stir-fry — ready in 25 minutes. Simple pantry ingredients, easy weeknight dinner.

Why this recipe works

A fast, savory stir-fry of pork mince and scrambled eggs that comes together in about 25 minutes. Suits busy weeknights, beginner cooks, and anyone with basic pantry staples.

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Key takeaways

Ready in ~25 minutes with pantry staples
Scramble eggs briefly so they stay tender
Customize with vegetables or aromatics

Recipe guide

A fast, savory stir-fry of pork mince and scrambled eggs that comes together in about 25 minutes. Suits busy weeknights, beginner cooks, and anyone with basic pantry staples.

A fast, no-fuss stir-fry that cooks in under 25 minutes.

  • Ready in ~25 minutes with pantry staples
  • Scramble eggs briefly so they stay tender
  • Customize with vegetables or aromatics

Ingredients

Ingredients (serves 2–3): 300 g pork mince, 2 eggs, 1 tbsp vegetable oil, 1 tbsp soy sauce, 1 tsp salt, 1/2 tsp black pepper, 1 small onion (optional). Prep time: 15 min. Cook time: 10 min. Difficulty: Easy.

Method

1) Finely chop the onion (if using). Beat eggs with a pinch of salt. 2) Heat oil in a wok or large frying pan over medium-high. Add eggs, scramble briefly until just set, remove and keep warm. 3) Add a little more oil, sauté onion until translucent, then add pork mince and break up with a spatula. Cook until no pink remains. 4) Stir in soy sauce, salt, and pepper; cook 1–2 minutes. 5) Return eggs, toss to combine and heat through. Taste and adjust seasoning, then serve immediately.

Tips & Variations

Variations: add garlic, spring onions, or a splash of sesame oil; toss in shredded cabbage or frozen peas for veg. Tips: don’t overcook the eggs; brown the pork for better flavor. Make it a meal: serve with steamed rice or noodles. Storage: refrigerate up to 3 days.

Ingredients

  • 300 g pork mince
  • 2 pcs egg
  • 1 tbsp vegetable oil
  • 1 tbsp soy sauce
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 small onion (optional)

Instructions

  1. Peel and finely chop the onion if using.
  2. Beat the eggs lightly in a bowl and season with a pinch of salt.
  3. Heat the oil in a frying pan or wok over medium-high heat.
  4. Add the beaten eggs, scramble briefly until just set, then remove and keep warm.
  5. Add a little more oil if needed, then sauté the chopped onion until translucent.
  6. Add the pork mince, breaking it up with a spatula, and cook until browned and no longer pink.
  7. Stir in the soy sauce, salt, and black pepper, and continue cooking 1–2 minutes to combine flavors.
  8. Return the scrambled eggs to the pan, toss to mix with the pork, and heat through.
  9. Taste and adjust seasoning, then remove from heat and serve immediately.

FAQs

Should the eggs be fully cooked before adding back to the pork? Scramble the eggs briefly until just set — they’ll finish cooking when mixed with the hot pork so they stay tender.
How much pork mince should I use and can I scale the recipe? Use 300 g pork mince per batch as listed; scale other ingredients (eggs, oil, soy sauce, salt, pepper) proportionally if you double the meat.
Can I make this ahead and store leftovers? Keep leftovers refrigerated in an airtight container for up to 3 days; reheat gently in a pan or microwave until steaming hot.