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Sweet and Sour Pork Balls with Egg Fried Rice


Food commonly seen on the menu of every Chinese take-away, but with a homemade touch and an ace way to use up leftover meat from a roast pork dinner.

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Rate this recipe 3.9/5 (49 Votes)


  • Pork Balls:
  • Pre-cooked pork
  • Plain flour
  • Water
  • Salt
  • Egg Fried Rice:
  • Rice (pre-cooked 2 packets
  • cook yourself approx. 1 mug full)
  • 1 or 2 eggs to preference
  • Soy Sauce
  • Sweet and Sour Sauce:
  • Malt Vinegar
  • Dark Brown Sugar
  • Tomato Ketchup


servings 2
Level of difficulty Easy
Preparation time 10mins
Cooking time 20mins
Cost Average budget


Step 1

Preheat the deep fat fryer to the correct setting noted by the manufacturers. If cooking rice from scratch, salt a saucepan of water and begin to boil the rice.
Create the sweet and sour sauce using the ingredients. I find there is no set recipe for how much to add, so add small bits until it's right for you.

Step 2

Meanwhile, cut the pork into reasonably-sized chunks. Create the batter by mixing plain flour, salt and water together to make a relatively thick mixture.

Step 3

Coat the pork with the batter and place in the deep fat fryer until piping hot throughout.

Step 4

Whilst waiting for the pork to fry, the rice needs to be drained. Pour hot water over the rice to make it less mushy.

Step 5

Sufficiently oil the wok and pour in the rice. Beat the egg(s) and add salt and pepper. When the rice is hot, pour in the egg a bit at a time, making sure to thoroughly coat it. Then add the soy sauce to taste.

Step 6

Reheat the sauce you made earlier if it's cooled down. Serve up and enjoy.


You can substitute for chicken if you wish.

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