Pork Mince Omelette

Name: Pork Mince Omelette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 6 eggs; 1 onion; 200 g / 0.44 lb pork mince; 1/4 tbsp oyster sauce; 1/2 tbsp fish sauce; 1 1/2 tsp chicken bouillon powder ((1 tsp for the eggs and 1/2 tsp for the meat)); cooking oil ((for frying))

Here’s a Pork Mince Omelette recipe for an easy weeknight dinner! The onion threads are seared until sweet, then spread around a bed of light savory eggs and juicy ground pork. With just 7 ingredients, a quick marinade and pan fry is all you’ll need for this terrific side dish.

If you love this, try a healthy steamed version!

A no-fuss combo perfect for rice

There was a period in my life when Grandma would make her Pork Mince Omelette at least once a week. The reason was simple: it was inexpensive, incredibly easy to put together and even easier to cook!

That’s when you know you’ve got a keeper.

This recipe truly is the culinary definition for ‘easy’. Season the ingredients, whip out the pan, toss everything in one at a time, sear until cooked and you’re done! Then repeat until you’ve got a plate piled high with fragrant eggy goodness.

But if you want to make it extra special, leave it on the heat for just a touch longer to get deeply golden hues. Once you reach that spectrum of gold for the eggs, the onions will be delicately charred and incredible over hot steaming rice.

Save this recipe now so you can take advantage of a simple meal!

Close up of Pork Mince Omelette in a pan.

Why this recipe works

Marinating the meat then the eggs adds layers of flavor that’s classic to Asian cooking.
Searing the onions brings out its sweetness and creates a juicy texture.
Keeping the egg mixture measurement the same ensures each Pork Mince Omelette is an equal size when served – perfect for presentation!

What you’ll need

Dishes of oil, oyster sauce, fish sauce and chicken bouillon powder along with an onion, eggs and a bowl of mince.

About the mince

We use pork mince for this recipe, but you can substitute it for whichever protein you prefer. Ground chicken, beef, turkey, lamb, sliced sausages and scrambled firm tofu will work as well. Alternatively, you can replace all the meat with vegetables or mushrooms.

When we’re low on supplies, Grandma skips the meat altogether and makes it an onion omelette instead!

How to make this recipe

Marinate the pork with the oyster sauce and 1/2 tsp chicken bouillon powder.

In a separate bowl, whisk the eggs together along with the fish sauce and remaining chicken bouillon powder.

Thinly slice the onions.

Heat up a pan or wok on high heat and pour 3 tbsp oil into the pan. Throw 1/4 cup of the onions in and saute them for 20 seconds.

Put 3 tbsp of the marinated ground pork in and stir fry with the onions for 2 minutes or until just cooked.

Pour about 1 1/2 cup of the seasoned eggs in and rotate the pan until the entire surface is covered with egg. Let it cook for 3 minutes, then flip to the other side to cook for another 2 minutes or until completely cooked through.

Note: This measurement is for a 23cm (9 1/2″) pan. Different pan sizes will require different egg mixture amounts.

Pro Tip: Use a pan with a base the size that you want your omelettes to be. Ideally, keep it a similar size to the plate you’re serving it in.

Plate, then repeat the cooking steps until all the ingredients are used up.

Serve immediately as is or with rice!

Recipe FAQs

Can I mix the eggs and mince together before cooking?

Ideally, no. By cooking the meat first, you can develop the first flavor layer as it sears in the oil. If it gets cooked at the same time as the eggs, you won’t get that because eggs cook rather quickly.

Why does my Pork Mince Omelette burn so easily?

It’s important to control the heat as it cooks. If you find that it’s burning or charring too much, turn the heat down to medium or low.

My omelette’s dry. Is there a way to prevent this from happening?

My best advice is to avoid overcooking it. As soon as you see that both sides are golden, take it out. The longer you leave it on heat, the drier it becomes. You can also try using a smaller pan so the omelette’s thicker, which means it won’t dry as easily.

Tips for the best results

Use a ladle to scoop the egg mixture. This will keep each omelette the same size so they stack evenly.
Opt for a fattier mince. As we do with our Hokkien Noodle Soup, Steamed Eggs and Winter Melon Stir Fry, it keeps the dish juicier and prevents it from being too rubbery.
Use a large flat spatula or a plate. Unless you have mastered the chef toss where you can flip the wok’s ingredients in the wok itself, using a spatula will help to turn the omelette over without breaking. Alternatively, use a large plate and flip the cooked eggs onto it before sliding it uncooked side down back onto the wok to keep cooking.

What to serve it with

Make Seafood Rolls ahead of time, freeze them and fry enough for a delicious appetizer.
Complete the side dish trio with some Steamed Chicken with Mushrooms and Dried Lily Flowers and Winter Melon Stir Fry.
Rice Cooker Rice with Mushrooms and Chinese Broccoli is a fantastic base for all these dishes. It also comes with tons of vegetables!
Chinese Cabbage Soup (紹菜汤) will nourish everyone with simple sweet flavors.
Wrap everything up with a light and textured Bean Curd and Ginkgo Nut Dessert Soup (腐竹白果糖水)!

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