Pork & Egg Garlic Rice

pork egg and garlic rice
This is one of my family's favourite dishes. It is so simple to throw together and is super quick to cook too. Day old rice is transformed into fragrant, garlic rice and the pork mince is caramelised in a dark, sticky sauce. The lot is topped with a fried egg, complete with gooey centre. This is the ultimate midweek meal.


  • 1 tbsp olive oil
  • 1 tbsp freshly minced garlic
  • 1 tbsp freshly minced ginger
  • 500g pork mince
  • 1/4 cup white wine vinegar
  • 1/4 cup tamari (or all purpose soy sauce)
  • 1/4 cup brown sugar


  • 1 tbsp olive oil
  • 1 tsp freshly minced garlic
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 2 cups cooked rice (see note 1)
  • 1 sliced spring onion
  • 1 tbsp tamari (or all purpose soy sauce)
  • 1 tbsp sesame oil

To serve 

  • 4 fried eggs (see note 2)
  • 2 cucumbers cut into chunks
  • 2 tomatoes cut into wedges
  • 1/2 bunch of coriander
  • 2 tbsp fried shallots
  • 2 tbsp chilli in oil to serve (optional)


  1. Heat oil in a large skillet on high heat.
  2. Add garlic and ginger, cook stirring for 30 seconds.
  3. Add pork mince, cook 2-3 minutes until browned.
  4. Add white wine vinegar, tamari and brown sugar. Stir to coat pork. Cook 5 minutes. Do not stir during this time, this will allow the sauce to caramelise.
  5. Remove from heat and serve.


  1. Heat olive oil on high heat. Add garlic and cook 30 seconds until fragrant.
  2. Add peas and corn, cook until defrosted 1-2 minutes.
  3. Add rice, cook 1 minute until heated through.
  4. Remove from heat, add spring onion, tamari and sesame oil. Stir through to coat.

To serve

  1. Serve rice piled with pork and the fried egg on top. Serve cucumbers, tomatoes and coriander on the side. Sprinkle with fried shallots and chilli in oil if using.

Note 1 – Day old rice works beautifully for this. If you are using freshly cooked rice, follow the above recipe but add the rice last to stop it overcooking.

Note 2 – Cook the perfect fried egg by using a low-medium heat and placing the a lid on your pan in the last 2 minutes of cooking. It helps the top cook through!

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Nicole Simple Home Edit Bio

About me

I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

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