Farmer's Stir-Fry: A Spicy, Rice-Loving Classic

I first tried this dish at a Hunan friend’s home. When her mom brought it to the table, the aroma alone made my mouth water—charred eggs, tender pork, fresh chilies, and a hint of rice wine sweetness. One bite, and I was hooked! I shamelessly devoured two bowls of rice, and my friend laughed, “This dish’s magic is making chopsticks unstoppable.” Back home, I tweaked the recipe until I nailed that unforgettable flavor. Now, it’s my go-to for lazy dinners or when I need a flavor boost.

🔍 Ingredient Breakdown

The magic lies in simplicity and technique. Eggs fried until crispy-edged yet fluffy inside; pork collar (or shoulder) stays juicy when stir-fried; green peppers add fresh heat, while garlic and rice wine deepen the aroma. High heat locks in flavors, and minimal oil keeps it light. Customize the chili level—bird’s eye for heat lovers, bell peppers for mild palates.

🍽️Serving Suggestions

Pair it with steaming white rice—the spicy sauce clings to each grain, making every bite irresistible. Balance the heat with a side of cucumber salad or pickled veggies. Leftovers? Toss with noodles or fried rice. Go easy on salt (soy sauce and wine add savoriness), and deseed chilies if sensitive to spice.

❤️ Why You’ll Love It

It’s fast, cheap, and universally satisfying. Ready in 15 minutes, perfect for weeknights. The bold flavors wake up tired taste buds, and it’s endlessly adaptable—no pork collar? Use loin or belly; no rice wine? Try sherry or beer. Every version delivers that wok-fired charm.

🥗RECIPE🥗

🥬Ingredients list

• 2 eggs

• 200g pork collar (or substitute)

• 2 green peppers (diced)

• 3 garlic cloves (sliced)

• 1 tbsp rice wine (or cooking wine)

• 1 tbsp soy sauce

• Salt to taste

• Oil for frying

👩🍳DIRECTIONS

1. Fry eggs: Heat oil, fry eggs until golden, then chop and set aside.

2. Cook pork: In the same pan, stir-fry pork until no longer pink.

3. Aromatics: Add garlic and peppers, splash in rice wine.

4. Combine: Return eggs, add soy sauce and salt, toss well.

5. Serve: Plate once fragrant.

❓ Frequently Asked Questions

Q1: Can I use other pork cuts?
A: Yes! Belly for richness, tenderloin for leaner bites, but collar offers the best balance.

Q2: No rice wine?
A: Substitute with dry sherry, sake, or a dash of sugar + vinegar.

Q3: How to make fluffier eggs?
A: Use high heat, scramble vigorously, or whisk eggs with a splash of water before frying.