Din Tai Fung Pork Chop Fried Rice

pork chops

🥗Healthier: chicken breast

💰Cheaper: tofu

Chicken breast is lower in fat, while tofu is a plant-based protein.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos offers a similar flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more affordable.

cooked rice

🥗Healthier: quinoa

💰Cheaper: brown rice

Quinoa is a nutritious alternative, while brown rice is often cheaper.

Prepare a brining solution with 1 tablespoon of salt and a bowl full of water, adding 1.5 teaspoons of bicarbonate of soda; stir until dissolved.

Place the pork chops into the brining liquid for no more than 20 minutes to tenderize.

After brining, remove the pork chops and do not pat them dry; keep them slightly wet for the marinade.

In a bowl, mix together 1 teaspoon of five spice, 0.5 teaspoon of sugar, 1-2 tablespoons of light soy sauce, and 1 teaspoon of sesame oil; massage this mixture into the pork chops.

Add 2 tablespoons of corn flour to the marinated pork and massage again to create a creamy texture around the chops.

Heat vegetable oil in a wok until sizzling; carefully lay the pork chops into the hot oil to deep fry.

Fry the pork chops until they are cooked through and have a crisp edge, then let them rest before slicing.

In a separate pan, heat the wok until smoking hot and add beaten eggs; cook until half done before adding the cooked rice.

Stir the rice into the eggs, ensuring the grains separate and pick up some of the raw egg color.

Season the rice with a pinch of salt, white pepper, and drizzle with sesame oil; add chopped spring onions and mix well.

Serve the fried rice topped with the sliced pork chop.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens