Stir Fry Scrambled Eggs with Char Siu Pork 叉燒炒蛋
This Stir Fry Scrambled Eggs with Char Siu Pork 叉燒炒蛋 with its tender just set flakes of golden yellow eggs clinging to caramelized chunks of Char Siu, that yummilicious world famous Chinese barbecued pork is one of those soul satisfying Chinese dishes, a veritable rice slayer, that is really easy to make and guaranteed to produce shiny licked over plates and rice bowls.
- Prep time
- 2 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 lb Char Siu, chinese barbecue pork 叉燒, 225g
- 1 tsp oil
- 5 eggs
- 1/2 tsp salt
- 1 tbsp oil
- 1 tbsp spring onions, chopped to rounds
Instructions
- 1
Slice char siu to 1/2 inch thick slices.
- 2
Add 1 tsp oil to hot wok, then add in char siu. Stir fry over medium high heat until the fat rendered and the edges of char siu are browned in places, 2-3 mins. Scoop to a plate, leaving the rendered fat in the wok.
- 3
Whisk eggs with salt until just mixed and whites broken up.
- 4
Heat wok to medium heat, add 2 tbsp oil then add in eggs all at once. Spatula in hand, watch your eggs. Once a skin of cooked egg forms at the bottom of the wok (this will be within a few seconds) use spatula scrape along the wok bottom, pulling the cooked skin of egg towards you and up the side of the wok. One scrape for middle, one scrape for each side. This should bring all the cooked egg flakes up the side of the wok where the heat is minimal and allow the uncooked egg to pool in the middle to cook. Repeat again as soon as egg skin is formed on bottom. This all should all take place within a half a minute or so.
- 5
When eggs look 75% away from soft slightly runny perfection, quickly dump in your char siu and use spatula to give a couple of flips to incorporate char siu throughout the eggs. You want to do this when eggs are still runny so that bits of egg end up clinging sexily to the char siu.
- 6
Now immediately get it out of the hot wok and on to the serving plate. The egg will keep on cooking after leaving heat so softly set but still runny is a good time to leave the wok. This will set up as slightly runny, which is perfect.
- 7
Sprinkle spring onions over and serve.