Mince Beef with Egg Rice 窩蛋牛肉飯

L1040728Traditionally this is one of the much loved Cantonese “Clay Pot Rice” dishes – rice is put in clay pots and cooked directly over fire, other ingredients are added when rice is almost cooked so all the flavours will infuse together, in the end soy sauce is added for flavouring. I don’t have a clay pot so this was made by stir-frying, the flavour is just as nice other than not being steaming hot.

Mince Beef with Egg Rice (Serves 1)


  • 150g Minced Beef
  • 2tsp Oyster Sauce
  • 2tsp Corn Starch
  • 1tsp Sesame Oil
  • a pinch of White Pepper
  • 1 sprig of Spring Onion – chopped fine
  • 1 Egg (pasteurized is better as it’ll be eaten mostly raw)
  • 1 bowl Steamed Rice


  1. Marinate minced beef with Oyster Sauce, corn starch, sesame oil and pepper.
  2. Stir fry until  beef is completely cooked, dry and well separated.
  3. In a hot bowl layer beef on top of rice, sprinkle spring onion on top, then crack the raw egg and drop on top. Serve with green vegetables (optional).
Marinate mince 醃免治牛肉
Stir-fry 炒熟




  • 150g 免治牛肉
  • 2茶匙 蠔油
  • 2茶匙 生粉
  • 1茶匙 芝麻油
  • 1撮 胡椒粉
  • 1條 蔥 - 切碎
  • 1顆 蛋
  • 1碗 米飯


  1. 免治牛肉用蠔油,生粉,芝麻油,胡椒粉腌起來。
  2. 牛肉炒到熟,汁液收幹並顆粒分散。
  3. 在一個熱的碗裡裝上米飯,蓋上牛肉,撒蔥,把蛋打上去,完成。可以配蔬菜一起吃。

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