Din Tai Fung Pork Chop Fried Rice (COPYCAT)
Din Tai Fung Pork Chop Fried Rice is such a great easy dinner option that comes together in minutes! The pork chop is fried crispy and juicy and the light, flavorful fried rice is a perfect compliment - just like how they make it at the restaurant!
Servings: 6
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
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 used 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.
Nutrition
Calories: 580kcal | Carbohydrates: 74g | Protein: 45g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 204mg | Sodium: 1034mg | Potassium: 984mg | Fiber: 3g | Sugar: 2g | Vitamin A: 239IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 3mg