The first thing that comes to any Singaporean’s mind when they read Pork Chop Egg Fried Rice is probably Din Tai Fung. Personally, it’s our team’s must have whenever we go to the restaurant too!
If you have always thought of replicating this all-time favourite dish at home, today is the day! While pork chop recipes are abundant on the internet, we have our very own home cook, Carol Ng, sharing with you her recipe and tips for a plate of Superior Pork Chop Egg Fried Rice.
How to make fried rice healthy?
The first tip to make a heathier plate of fried rice is to use brown rice!
Today, we are using Good Lady’s Short Grain Brown Rice which is high in fibre and rich in Vitamin B and E. Brown rice has a low Glycemic Index (GI), which means that it does not cause a huge spike in blood glucose or sugar levels when being digested, as compared to white rice. Instead, the energy given by the blood glucose will be released slowly throughout the day so that you have constant energy! For more information about GI and low GI meals, check out our article with Dietician Derrick here.
Using brown rice over white rice also ensures that minerals like Potassium, Magnesium, Zinc and Iron, which offers great health benefits for our body. So, why not?
Step 1: Prepare the pork chop
Let’s get the ball rolling!
The most idea cut for pork chop is pork loin, which is what we are using for this dish.
Pork loins are lean cuts of meat from the back that is thicker than a pork tenderloin (cut from the rear). A tenderloin is more tender than the loin, but it is also smaller and more expensive. This makes it easy to overcook if you are not so experienced with pork chops. Hence, it is better to use the pork loin for pork chops as it is meatier and easy to handle.
Start preparing the pork chops by pounding it flat to get a faster and even cook.
If you do not have a meat tenderizer, you can use the back of any handle or cleaver to pound the meat. You’ll want to pound the meat until it is about 1.5 times its original size.
Next, brine the pork chops.
Dissolve the salt and baking soda in water and soak the pork chop in the brine for about an hour.
Brining the pork helps to break down the meat tissues, which helps draw in moisture for a perfectly juicy and tender pork chop. This process also seasons the interior of the meat, so that it is not only tasty on the outside but inside too! The longer you let the meat brine, the juicier and more flavourful it gets.
However, if you do not have the time to let it sit for too long, even a short brining still makes a huge difference!
Rinse the pork chop thoroughly after brining and drain the water away. A tip here is not to pat dry the pork after rinsing so to keep it moist.
Now for the marinade.
Mix the marinate ingredients in a bowl and coat the pork evenly with it. When it comes to marinades, it is good to let the meat marinade for at least two hours to overnight so that the flavours will really seep in. As like the brine, the longer the better of course!
Step 2: Prepare the rice
We will now prepare the Good Lady’s Short Grain Brown Rice for frying.
Rinse the rice like how you usually would when preparing regular white rice and put it in the rice cooker to cook on the brown rice mode.
To cook, use a 1:1 ratio of water to the brown rice. When cooking short grain brown rice, the usual ratio of water to rice is 2:1. But as we are cooking fried rice, you’d want your rice to be on the drier side rather than wet. Hence, it is good to use a little less water than usual.
Step 3: Fry the pork chop
While the brown rice is cooking, let’s fry the pork chop.
Heat up enough oil for shallow frying and fry the pork chop on both sides. It should take about 6-7 minutes of frying on each side to turn a nice golden brown. So, that's about a total of 12-15 minutes of frying in total.
Set the pork chops aside to rest.
Step 4: Cook the Egg Fried Rice
Now, it’s time to prepare the egg fried rice! The name egg fried rice is exactly as it sounds – so heat up a pan, add a little oil and scramble some eggs till they are about 70% cooked.
Then, add in the cooked rice and toss it over medium heat to thoroughly mix the eggs and rice together. Cook until the rice is dry and is jumping slightly in the wok.
Add in the seasoning to taste and toss to mix well. Do a taste test here and you can adjust the seasoning accordingly to your preference.
Lastly, add in the spring onions and stir fry for 1-2 minutes before turning off the heat.
Top the rice off with sliced pork chop and green onions.
And there you have it, you’ve replicated Din Tai Fung’s most popular dish in less than an hour! This dish is delicious, classy, and you can have it at any time of the day!
Get the recipe here!