Bittermelon Stir Fry with Eggs

Bittermelon Stir Fry with Eggs is one of the EASIEST side dishes for any time of the day! This is a no-fuss recipe for soft, fluffy eggs and a healthy serving of greens. We marinate the bittermelons to enhance their flavor and gently caramelize on the outside. Love the taste of this healthy fruit? Try it in a soup! An easy side dish everyone can appreciate Mum and Dad’s Bittermelon Stir Fry with Eggs is a classic example of how you can turn two ordinary ingredients into a terrific side dish. For our family, anyone at home will it whip up when the fridge is bare and there’s no time to make anything fancy. We love this dish’s simplicity and it definitely makes the cut for an easy dinner idea alongside all the family favorites including Chinese Broccoli with Oyster Sauce (蠔油芥籣), Steamed Pork Belly with Salted Radish and Tomato Tofu with Minced Pork. But why it makes a regular appearance on our dinner table is because it’s super versatile – we can make it vegetarian for Mum or substitute the sauces for the regular fish and oyster versions. Within 30 minutes, you’ll see the egg mixture cook into golden folds while it stays delicate and fluffy on the inside. The sliced bittermelons are tossed over high heat to seal in the marinated flavors and keep their signature soft yet crunchy texture. Top it over rice and you have a complete meal right there. You really have to give this recipe a go; it’s so simple it’s foolproof! Why this recipe works Marinating the bittermelons gives the dish a deeper flavor and savoriness.Cooking the egg mix on low heat develops beautiful curds.There are only 2 main ingredients and the rest are pantry staples for most Asian households, so you can spend less time cooking! What you’ll need About the ingredients I made this Bittermelon and Eggs Stir Fry recipe vegetarian for Mum by using vegetable stock powder, a vegetarian substitute for oyster sauce and a vegan fish sauce. If you don’t plan to do so, you can replace the vegetable stock powder with chicken bouillon powder and the sauces with the non-vegetarian options. How to make this recipe Cut off the tips on both ends of the bittermelons and slice them along their length to halve each one. Use a spoon to scrape out the seeds and hollow them out. Slice the bittermelons thinly, roughly 5mm (0.2″) thick, then marinate with the light soy sauce, oyster sauce, honey and 1 tsp vegetable stock powder. Let it rest as you work on the other ingredients. Note: If you prefer it less bitter, Mum suggests scrubbing the slices in 1 tbsp salt before marinating. Squeeze and scrub for 1 minute to release some of the bitter liquid, then wash and wring dry. In a separate bowl, beat the eggs with the fish sauce and remaining vegetable stock powder until well combined. Heat up the pan or wok on high heat and pour half the oil in. When hot, gently add the eggs to cook. Turn the heat to low-medium and use a spatula to pull the cooked sides in slowly without scrambling it (the same way you would when stir frying with tomatoes). As soon as it’s 80% cooked, transfer it onto a plate. Note: Some families prefer to cook the egg and bittermelon slices together so they bind a little more. If that’s what you prefer, then let the eggs cook until they’re just starting to form curds before adding the bittermelons in on high heat. Stir everything together and let the eggs scramble as they cook around each slice, then plate when it reaches your desired consistency. If you like the bittermelon and egg separate, then turn the heat up to high and pour the remaining oil in. Add the marinated slices and cook for 3 minutes or until just starting to soften. Pour the eggs back in and gently break them apart using a spatula. Mix for another 2 minutes before plating the dish. Serve immediately with fresh rice! Recipe FAQs How can I make my bittermelons less bitter? Grandma tells me to buy the ones with longer grooves. You can also soak it in lightly salted water for the flavor to dilute itself. Make sure to squeeze all the liquid out before cooking. Why are my bittermelons still hard? They will need some time on heat to soften, so keep it on the pan or wok for longer if you have to. It might even help to put the lid on to trap some of the moisture and partially steam it. Can you eat the seeds? Ideally, no. They are said to be toxic, so it’s best to hollow the insides out to remove the seeds before cooking. You can use them to plant, but not to eat. Tips for the best results Avoid over-cooking the eggs. This will make them taste rubbery instead of light and fluffy.Don’t slice the bittermelons too thinly. When you do so, it softens much faster and will lose its texture over high heat.Stir the ingredients

Bittermelon Stir Fry with Eggs

Bittermelon Stir Fry with Eggs is one of the EASIEST side dishes for any time of the day! This is a no-fuss recipe for soft, fluffy eggs and a healthy serving of greens. We marinate the bittermelons to enhance their flavor and gently caramelize on the outside.

Love the taste of this healthy fruit? Try it in a soup!

Close up of Bittermelon Stir Fry with Eggs in a bowl.

An easy side dish everyone can appreciate

Mum and Dad’s Bittermelon Stir Fry with Eggs is a classic example of how you can turn two ordinary ingredients into a terrific side dish. For our family, anyone at home will it whip up when the fridge is bare and there’s no time to make anything fancy.

We love this dish’s simplicity and it definitely makes the cut for an easy dinner idea alongside all the family favorites including Chinese Broccoli with Oyster Sauce (蠔油芥籣), Steamed Pork Belly with Salted Radish and Tomato Tofu with Minced Pork.

But why it makes a regular appearance on our dinner table is because it’s super versatile – we can make it vegetarian for Mum or substitute the sauces for the regular fish and oyster versions.

Within 30 minutes, you’ll see the egg mixture cook into golden folds while it stays delicate and fluffy on the inside. The sliced bittermelons are tossed over high heat to seal in the marinated flavors and keep their signature soft yet crunchy texture.

Top it over rice and you have a complete meal right there.

You really have to give this recipe a go; it’s so simple it’s foolproof!

Bittermelon Stir Fry with Eggs in a bowl.

Why this recipe works

  • Marinating the bittermelons gives the dish a deeper flavor and savoriness.
  • Cooking the egg mix on low heat develops beautiful curds.
  • There are only 2 main ingredients and the rest are pantry staples for most Asian households, so you can spend less time cooking!

What you’ll need

Dishes of vegetable stock powder, honey, oyster sauce, light soy sauce, fish sauce and oil along with eggs and bittermelon.

About the ingredients

I made this Bittermelon and Eggs Stir Fry recipe vegetarian for Mum by using vegetable stock powder, a vegetarian substitute for oyster sauce and a vegan fish sauce.

If you don’t plan to do so, you can replace the vegetable stock powder with chicken bouillon powder and the sauces with the non-vegetarian options.

How to make this recipe

Halved and hollowed bittermelon.

Cut off the tips on both ends of the bittermelons and slice them along their length to halve each one. Use a spoon to scrape out the seeds and hollow them out.

Bittermelon slices marinating in a bowl.

Slice the bittermelons thinly, roughly 5mm (0.2″) thick, then marinate with the light soy sauce, oyster sauce, honey and 1 tsp vegetable stock powder. Let it rest as you work on the other ingredients.

Note: If you prefer it less bitter, Mum suggests scrubbing the slices in 1 tbsp salt before marinating. Squeeze and scrub for 1 minute to release some of the bitter liquid, then wash and wring dry.

Mixed eggs in a bowl.

In a separate bowl, beat the eggs with the fish sauce and remaining vegetable stock powder until well combined.

Eggs cooking in a pan.

Heat up the pan or wok on high heat and pour half the oil in. When hot, gently add the eggs to cook. Turn the heat to low-medium and use a spatula to pull the cooked sides in slowly without scrambling it (the same way you would when stir frying with tomatoes).

As soon as it’s 80% cooked, transfer it onto a plate.

Note: Some families prefer to cook the egg and bittermelon slices together so they bind a little more.

If that’s what you prefer, then let the eggs cook until they’re just starting to form curds before adding the bittermelons in on high heat. Stir everything together and let the eggs scramble as they cook around each slice, then plate when it reaches your desired consistency.

Bittermelon in a pan.

If you like the bittermelon and egg separate, then turn the heat up to high and pour the remaining oil in. Add the marinated slices and cook for 3 minutes or until just starting to soften.

Bittermelon slices and eggs in a pan.

Pour the eggs back in and gently break them apart using a spatula. Mix for another 2 minutes before plating the dish.

Serve immediately with fresh rice!

Recipe FAQs

How can I make my bittermelons less bitter?

Grandma tells me to buy the ones with longer grooves. You can also soak it in lightly salted water for the flavor to dilute itself. Make sure to squeeze all the liquid out before cooking.

Why are my bittermelons still hard?

They will need some time on heat to soften, so keep it on the pan or wok for longer if you have to. It might even help to put the lid on to trap some of the moisture and partially steam it.

Can you eat the seeds?

Ideally, no. They are said to be toxic, so it’s best to hollow the insides out to remove the seeds before cooking. You can use them to plant, but not to eat.

Tips for the best results

  • Avoid over-cooking the eggs. This will make them taste rubbery instead of light and fluffy.
  • Don’t slice the bittermelons too thinly. When you do so, it softens much faster and will lose its texture over high heat.
  • Stir the ingredients quickly in the pan or wok. Since we use honey as a sweetener, it can burn if left still for too long, so make sure to keep everything moving to prevent it from sticking.
Bittermelon Stir Fry with Eggs in a bowl.

Make it a family meal

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Close up of Bittermelon Stir Fry with Eggs in a bowl.

Bittermelon Stir Fry with Eggs

Bittermelon Stir Fry with Eggs is easy for any time! This is a no-fuss recipe to get soft, fluffy egg curds and a healthy serving of greens.

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Print Pin Rate

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 6

Calories: 169kcal

Instructions

  • Cut off the tips on both ends of the bittermelons and slice them along their length to halve each one. Use a spoon to scrape out the seeds and hollow them out.

  • Slice the bittermelons thinly, roughly 5mm (0.2") thick, then marinate with the light soy sauce, oyster sauce, honey and 1 tsp vegetable stock powder. Let it rest as you work on the other ingredients.Note: If you prefer it less bitter, Mum suggests scrubbing the slices in 1 tbsp salt before marinating. Squeeze and scrub for 1 minute to release some of the bitter liquid, then wash and wring dry.
  • In a separate bowl, beat the eggs with the fish sauce and remaining vegetable stock powder until well combined.

  • Heat up the pan or wok on high heat and pour half the oil in. When hot, gently add the eggs to cook. Turn the heat to low-medium and use a spatula to pull the cooked sides in slowly without scrambling it.As soon as it's 80% cooked, transfer it onto a plate.Note: Some families prefer to cook the egg and bittermelon slices together so they bind a little more. If that's what you prefer, then let the eggs cook until they're just starting to form curds before adding the bittermelons in on high heat. Stir everything together and let the eggs scramble as they cook around each slice, then plate when it reaches your desired consistency.
  • If you like the bittermelon and egg separate, then turn the heat up to high and pour the remaining oil in. Add the marinated slices and cook for 3 minutes or until just starting to soften.

  • Pour the eggs back in and gently break them apart using a spatula. Mix for another 2 minutes before plating the dish.

  • Serve immediately with fresh rice!

Notes

  • Avoid over-cooking the eggs. This will make them taste rubbery instead of light and fluffy.
  • Don't slice the bittermelons too thinly. When you do so, it softens much faster and will lose its texture over high heat.
  • Stir the ingredients quickly in the pan or wok. Since we use honey as a sweetener, it can burn if left still for too long, so make sure to keep everything moving to prevent it from sticking.
  • I made this version vegetarian for Mum by using vegetable stock powder, a vegetarian substitute for oyster sauce and a vegan fish sauce. Otherwise, you can replace the vegetable stock powder with chicken bouillon powder and the sauces with the non-vegetarian options.