Pork Chop Fried Rice from Din Tai Fung features tender, marinated pork chops served atop fragrant, wok-tossed rice mixed with fresh scallions, scrambled eggs, and savory soy sauce, delivering a flavorful and satisfying meal with a harmonious blend of textures.
Equipments
- Wok
- Wok spatula
- Chef’s knife
- Cutting board
- Mixing bowls
- Measuring spoons
- Measuring cups
- Whisk
- Tongs
- Plate (for serving)
- Paper towels
Ingredients
- 12 oz (340g) boneless pork chops
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 1/2 teaspoon five-spice powder
- 1 large egg (for marinade)
- 1 tablespoon cornstarch
- 3 tablespoons vegetable oil
- 3 cups cooked jasmine rice (day old, cold)
- 2 large eggs (for fried rice)
- 1/2 cup scallions, finely chopped
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sesame oil
- Salt, to taste
- White pepper, to taste
Marinating the pork chops with soy sauce, Shaoxing wine, sugar, white pepper, five-spice powder, and egg ensures they remain tender and flavorful when cooked. Using day-old, cold jasmine rice is crucial for achieving the perfect texture in fried rice, preventing clumping and sogginess. Incorporate cornstarch in the marinade to create a smooth coating that locks in moisture during cooking. Finely chopped scallions and the blend of light soy sauce, oyster sauce, and sesame oil add depth and authenticity to the dish. You can recreate the Pork Chop Fried Rice from Din Tai Fung with this copycat recipe by paying close attention to the ingredient balance and cooking techniques.
Instructions
- Instructions:
- Slice pork chops into thin strips.
- In a mixing bowl, combine pork, 1 tbsp soy sauce, Shaoxing wine, sugar, 1/2 tsp white pepper, five-spice powder, 1 egg, and cornstarch; mix well.
- Marinate pork for at least 20 minutes.
- Heat wok over medium-high heat; add 1 tablespoon oil.
- Stir-fry marinated pork until just cooked through; remove and set aside on plate lined with paper towels.
- Wipe wok clean; add 2 tablespoons oil.
- Beat 2 eggs and pour into wok; scramble until just set, then push to one side of wok.
- Add cold jasmine rice; break up clumps and stir-fry with eggs.
- Add chopped scallions; continue stir-frying for 30 seconds.
- Add light soy sauce, oyster sauce, sesame oil; toss to combine evenly.
- Season rice with salt and white pepper to taste.
- Return cooked pork to wok; gently fold into the fried rice.
- Stir-fry everything together for 1-2 minutes until well-mixed and heated through.
- Transfer fried rice to serving plate.
- Serve immediately.
Substitution
Pork Chop Fried Rice from Din Tai Fung copycat menu offers a perfect balance of tender pork and aromatic rice, creating a delicious, restaurant-style dish at home. You can substitute boneless pork chops with thinly sliced pork shoulder or even chicken thighs for a different texture and flavor. If Shaoxing wine is unavailable, dry sherry or mirin can be used as an alternative to maintain the marinade's depth. Using day-old jasmine rice is crucial, as fresh rice tends to be too moist and clumps during stir-frying. When cooking, ensure the wok is hot enough before adding ingredients to achieve the characteristic wok hei flavor and avoid sogginess.
Tips
Ensure the pork strips are sliced thinly and uniformly to cook quickly and evenly in the wok. Use day-old, cold jasmine rice to prevent clumping and achieve the ideal fried rice texture when stir-frying. When marinating pork, combine cornstarch and egg to tenderize the meat and create a velvety coating that locks in moisture. You should clean the wok between cooking pork and eggs to avoid burnt residues affecting the flavor of the fried rice.
Nutritions
Pork Chop Fried Rice from Din Tai Fung provides a balanced combination of protein, healthy fats, and carbohydrates essential for energy and muscle maintenance. The pork chops supply a rich source of lean protein and essential amino acids, while eggs contribute valuable vitamins such as B12 and D, along with healthy fats. Jasmine rice offers complex carbohydrates for sustained energy, and scallions add dietary fiber, antioxidants, and vitamins A and C. Your meal is enhanced with moderate sodium from soy and oyster sauces, which you can adjust to suit your dietary requirements.
Storage
Store leftover Pork Chop Fried Rice in an airtight container and refrigerate within two hours of cooking to maintain freshness. Consume within 3 to 4 days for optimal flavor and safety. When reheating, use a wok or microwave, ensuring the rice is heated evenly to an internal temperature of 165degF (74degC) to prevent foodborne illness.
Variation or Alternatives
You can substitute pork chops with thinly sliced chicken thighs for a leaner protein option that retains juiciness when stir-fried. Instead of jasmine rice, try using brown rice or mixed grain rice to increase fiber content and add a subtle nutty flavor. Experiment with the marinade by adding minced garlic or ginger to enhance aromatic depth. Using a cast iron skillet instead of a wok can also yield a slightly different texture, giving the rice a crispier finish.
Allergies
Pork Chop Fried Rice from Din Tai Fung contains common allergens such as soy sauce, which includes soy and wheat, and oyster sauce, derived from shellfish, posing risks for individuals with soy, gluten, or shellfish allergies. Eggs are another primary ingredient, potentially triggering allergic reactions in sensitive individuals. Be sure to check the ingredients carefully to ensure the dish is safe for your dietary needs.
Why this recipe?
The Pork Chop Fried Rice from Din Tai Fung is celebrated for its perfect balance of tender, juicy pork chop and fragrant, well-seasoned fried rice that delivers authentic Taiwanese flavors. The dish combines crispy, flavorful pork with aromatic rice cooked to fluffy perfection, making each bite satisfying and rich in taste. You can recreate this iconic dish at home to enjoy its savory depth and experience Din Tai Fung's culinary craftsmanship without leaving your kitchen. Trying the copycat recipe allows you to appreciate the harmony of textures and flavors that make this menu item a beloved choice worldwide.