"This is possibly my favourite Great Aunty Kim dish. It’s very simple but so tasty and one of those dishes that proves you need very little to create wonderful flavour. Serve as a fabo dine-alone vegetarian dish or as part of a shared meal. A big bowl of rice with this dish is the purest form of happiness for me." Poh Ling Yeow, Poh & Co. 2






Skill level

Average: 3.2 (154 votes)


  • 60 ml (¼ cup) vegetable oil
  • 2–3 garlic cloves, finely chopped
  • 4 cm piece ginger, finely shredded
  • 1 cup mint leaves
  • 6 eggs, lightly beaten
  • 1 tbsp light soy sauce, or to taste
  • ½ tsp caster sugar
  • few drops sesame oil
  • steamed rice, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Heat the oil, garlic and ginger in a large non-stick frying pan over high heat and cook for 1–2 minutes or until the garlic and ginger are golden. Add the mint and stir-fry until slightly wilted, then add the egg, soy sauce, sugar and sesame oil, stirring continuously to mix well. Continue to cook, stirring and chopping into the egg and mint continuously with an egg flip or spatula, for 2–3 minutes or until the egg is dry and caramelised to a dark brown.

Serve immediately with steamed rice.


Photography, styling and food preparation by china squirrel.

Poh & Co. 2 Thursdays at 8.30pm on SBS.


View recipes and more from Poh & Co. on our program page.