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Din Tai Fung’s Pork Chop Fried Rice is a staple at the popular chain restaurant – and now you can easily make it at home! This simple egg fried rice (similar to my Din Tai Fung Shrimp Fried Rice) is topped with a flavorful and juicy pork chop. Don’t buy it at the restaurant when you can make this at home anytime!
Watch the Din Tai Fung Pork Chop Fried Rice Recipe Video!
Table of Contents
I called my local Din Tai Fung multiple times to confirm three key details so this recipe could be as close as possible!
- First, it’s only potato starch that the pork chop is battered in – there is no egg!
- Second, the seasoning has no five spice powder or Sichuan pepper (if you taste any heat, it’s due to the white and black pepper!)
- Third, the key to the light colored fried rice is chicken bouillon powder – no soy sauce!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- pork loin – this recipe makes 4 servings, each with it’s own pork chop. For 4 pork chops, it was 2lbs or approximately 1/2lb each. You can use smaller or larger pork chops, this is up to you, just make sure to adjust the cooking time.(Or you can leave it off altogether.) The most important tip is to pound the pork chops until they are 1/2″ thick – this will help them cook evenly and quickly. (Similar to how I make Pork Katsu!)
- Shaoxing wine – this is to marinate the pork chops; if you need a substitute, you can use sherry, mirin, or mushroom stock (for the added umami).
- potato starch – I called our local Din Tai Fung to confirm that this is used to batter the pork chop!
- neutral oil – my go to neutral oil is avocado oil but you can also use vegetable, canola, grapeseed – any oil with a high smoking point and neutral flavor.
- white rice – the recipe card shows the uncooked measurement, which will yield about 4 cups of cooked rice. I recommend using Jasmine rice to taste closest to the restaurant. When making fried rice, make sure it is old rice (fresh rice has too much moisture and will make your dish soggy) – I like to lay out fresh rice on a tray in the fridge uncovered overnight.
- chicken bouillon powder – this is the secret to Din Tai Fung’s Fried Rice – the pale yellow color is due to the chicken bouillon powder!
Love Din Tai Fung? Make a whole meal with my Din Tai Fung Spicy Wontons, Din Tai Fung Green Beans, Din Tai Fung Cucumber Salad, and Din Tai Fung Cabbage recipes!
How To Make Din Tai Fung Pork Chop Fried Rice
1. Marinate and Dredge the Pork Chop
My #1 key tip here is to use a meat tenderizer and pound the pork to 1/2 inch thick. This will help the pork cook quickly and also evenly. In a large bowl, add soy sauce, Shoaxing wine, white pepper, sugar, and marinate the pork for at least 30 minutes (or up to overnight, covered in the fridge.)
Add the potato starch to a shallow dish with salt and pepper and mix to combine. Dredge the pork chops directly in the potato starch on both sides until fully coated. Make sure to shake off any excess!
2. Fry the Pork Chop
Line a plate with a paper towel. In a large pan, add the neutral oil over medium high heat. Heat the oil to 350F and carefully lay down the pork chops away from you in the pan to avoid oil splattering. Fry for 2-3 minutes until golden brown, then flip and fry the other side for 2 more minutes. Remove the pork and place on the paper towel lined plate to drain any excess oil.
3. Fry the Rice
In a large wok or pan over medium high heat, add the 3 tablespoons of neutral oil and fry the scallion whites for 15 seconds. Immediately add the eggs and scramble them with a spatula. Cook for 45 seconds or until the eggs are about 75% cooked through (soft and slightly runny).
Turn the heat to high and add the white rice. Mix with a spatula combine the rice, egg and scallions and continue cooking until the rice is dry and separated, about 2-3 minutes. Season the rice with salt, sugar, white pepper, chicken bouillon powder, and scallion greens. Mix to combine and cook for a final minute.
To assemble: Add the fried rice to a plate. Serve the cooked pork chop over the fried rice and enjoy!
Feel like more fried rice? Try my Chicken Fried Rice or Shrimp Fried Rice!
Key Tip
CJ’s Expert Tips + Storage
- Pork Tips
- Choose a fattier cut of pork (like pork loins) so the pork stays juicy when fried. For this recipe, each pork loin was approximately 1/2 lb each.
- Pound the pork until they are approximately 1/2″ thick – this will not only help the pork chops cook evenly but also quickly.
- The dredge for the pork chop is confirmed by my local Din Tai Fung restaurant as potato starch, with no egg or five spice powder.
- Rice – Use Jasmine rice if you want it to taste as closely to the restaurant version. Always use old rice when making fried rice – fresh rice has too much moisture, which will make your fried rice turn out soggy or mushy.
- Storage – Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. I would reheat the fried rice in the microwave. You can reheat the pork chop in the microwave or in the air fryer at 350F for 4-5 minutes until warmed through and crispy.
If you tried this Din Tai Fung Pork Chop Fried Rice or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Din Tai Fung Pork Chop Fried Rice (COPYCAT)
Equipment
Ingredients
- 2 lb boneless pork loin, this was about 4 boneless pork loins
- 2 tablespoons light soy sauce
- 2 tablespoons Shaoxing wine
- 1 teaspoon white pepper
- ½ teaspoon sugar
- 1 cup potato starch
- ¼ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup neutral oil, for frying
- 3 tablespoons neutral oil
- 4 scallions, chopped, whites and greens separated
- 4 eggs, large
- 2 cups white rice, uncooked measurement; will yield about 4 cups of cooked rice, day old fried out in the fridge uncovered, recommend Jasmine Rice
- 1 teaspoon kosher salt
- ½ teaspoon white pepper
- ½ teaspoon sugar
- 1 teaspoon chicken bouillon powder
Instructions
- Using a meat tenderizer, pound the pork cutlets to ½ inch thick. In a large bowl, mix together soy sauce, Shaoxing wine, white pepper, and sugar. Let marinate for 30 minutes or up to overnight in the fridge.
- Add the potato starch to a shallow dish and season with salt and pepper and mix to combine. Dredge the pork chops directly into the potato starch on both sides until fully coated, shaking off any excess starch.
- Line a plate with a paper towel. In a large pan, add the neutral oil over medium high heat. Heat the oil to 350F and carefully lay down the pork chops away from you in the pan to avoid oil splattering. Fry for 2-3 minutes until golden brown, then flip and fry the other side for 2 more minutes. Remove the pork and place on the paper towel lined plate to drain any excess oil.
- In a large wok or pan over medium high heat, add the 3 tablespoons of neutral oil and fry the scallion whites for 15 seconds.
- Immediately add the eggs and scramble them with a spatula. Cook for 45 seconds or until the eggs are about 75% cooked through (soft and slightly runny).
- Turn the heat to high and add the white rice. Mix with a spatula combine the rice, egg and scallions and continue cooking until the rice is dry and separated, about 2-3 minutes.
- Season the rice with salt, sugar, white pepper, chicken bouillon powder, and scallion greens. Mix to combine and cook for a final minute.
- To assemble: Add the fried rice to a plate. Serve the cooked pork chop over the fried rice and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
