Ding Tai Fung Pork Chop Fried Rice

Ingredients (for 1 bowl of fried rice)
Shortgrain rice 1 bowl (cooked “hard”)
Egg yolk 1
Butter 1 Tbsp
Hao chi seasoning 1/2 tsp to 1 tsp to taste
(substitute with 1 tsp garlic powder and 1/4 tsp salt)
White pepper 1/2 tsp
Whole egg 1 plus white from other egg (beat)
Spring onions 2 (diced)


Add yolk, butter and dry ingredients to rice and mix well.

Add oil and cook eggs till 80% cooked.

Add in seasoned rice and stir fry till fragrant.

Once rice is ready, turn off the fire and add in spring onions.

Serve warm.



  • Pork Loin 600g sliced to 16mm thick
  • Seasoning
  • Shoyu 1 Tbsp (I used Kikkoman)

  • Sugar 1 Tbsp

  • Chinese wine 2 Tbsp

  • Sesame oil 1 Tbsp

  • Black pepper powder 1 tsp

  • Garlic powder 2 tsp

  • 5 Spice powder 1 tsp

  • Cornflour 2 Tbsp

  • Brine
  • 500ml water

  • Baking soda 2 tsp

  • Salt 25g


  • Pound the pork chops with a meat tenderizer till it is 1.5X its original size
  • Dissolve salt and baking soda in water and soak the pork for 1 hour.
  • Rinse the pork thoroughly and drain excess water. (Do not pat dry)
  • Mix all the ingredients in the marinade and coat the pork evenly.
  • Marinade overnight
  • Deep fry the pork for 1.5 mins in 180°C oil.
  • Rest for 5 mins before slicing