Stir-Fried Pork and Fried Eggs

Stir-Fried Pork and Fried Eggs image Author: Canadian Living Credits: Stir-Fried Pork and Fried Eggs image

The silky yolk of a softly set fried egg is a key component in this easy Thai-style dinner. Pierce the yolk and stir it into the pork mixture to combine the rich flavours. Serve both over cooked jasmine or other long-grain rice.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2014


  • 3 tablespoons no-salt-added chicken broth
  • 1 tablespoon sodium-reduced soy sauce
  • 1 tablespoon cider vinegar
  • 1 teaspoon fish sauce
  • 1/4 teaspoon granulated sugar
  • 2 tablespoons vegetable oil
  • half onion diced
  • 3 cloves garlic minced
  • half Thai bird's-eye pepper seeded and thinly sliced
  • half sweet red pepper diced
  • 450 g ground pork
  • 2 teaspoons lime juice
  • 4 eggs
  • pinch salt (optional)
  • 1 green onion sliced
  • lime wedges


In small glass measure, whisk together broth, soy sauce, vinegar, fish sauce and sugar; set aside.

In wok or large skillet, heat half of the oil over medium-high heat; cook onion, garlic and Thai pepper, stirring, until softened, about 3 minutes. Stir in red pepper; cook, stirring, until peppers are tender, about 3 minutes. Stir in pork; cook, stirring and breaking up with spoon, until no longer pink, about 3 minutes.

Stir in broth mixture; cook, stirring occasionally, until no liquid remains and pork is beginning to brown and turn crisp, about 7 minutes. Stir in lime juice.

Meanwhile, in separate skillet, heat remaining oil over medium heat; cook eggs, until whites are set but yolks are still runny, about 3 minutes. (Sprinkle with salt, if using.)

Serve eggs over pork mixture; sprinkle with green onion. Serve with lime wedges.
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Stir-Fried Pork and Fried Eggs