Chinese Butter Minced Pork Egg Fried Rice
This dish is a modern Chinese-style fried rice that combines buttery aroma, savory minced pork, and fluffy scrambled eggs. The butter adds richness and fragrance, while the pork and eggs bring depth and comfort—simple, indulgent, and incredibly satisfying.
Ingredients
Main Ingredients
2 bowls cooked rice (preferably cold, day-old rice)
100–150 g minced pork
2 large eggs
20–30 g butter (unsalted recommended)
2 tbsp cooking oil
Seasonings
1 tbsp light soy sauce
½ tbsp oyster sauce (optional)
Salt to taste
White pepper to taste
Optional Add-ins
Preparation Steps
1. Prepare the Rice
Loosen cold rice with your hands so the grains are separated.
Cold rice fries better and gives a fluffier texture.
2. Scramble the Eggs
Heat 1 tbsp oil in a wok over medium heat.
Beat the eggs lightly and pour them in.
Stir gently until just set but still soft.
Remove and set aside.
3. Cook the Minced Pork
Add another 1 tbsp oil to the wok.
Add minced pork and stir-fry over medium heat until it changes color.
Add a pinch of salt and white pepper.
Optional: add minced garlic and sauté until fragrant.
4. Add Butter and Rice
Push the pork to the side of the wok.
Add butter and let it melt completely.
Add the rice and stir-fry, pressing gently to break up clumps.
Toss continuously so the rice absorbs the butter evenly.
5. Season the Fried Rice
Add light soy sauce and oyster sauce (if using).
Return scrambled eggs to the wok.
Stir-fry on high heat for 2–3 minutes until rice is hot, fragrant, and slightly golden.
6. Final Touch
Add chopped scallions.
Taste and adjust seasoning.
Stir-fry briefly and turn off heat.
Serving Suggestions
Serve hot as:
A comforting late-night dish
A creative twist on classic egg fried rice
Cooking Tips
Use unsalted butter to control salt levels.
High heat at the final stage brings out the wok aroma.
Do not overload the pan—work in batches if needed.
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