Replicate this all-time favourite dish at home today with home cook Carol Ng’s recipe and tips for a perfect plate of Superior Pork Chop Egg Fried Rice.
| Servings | Prep Time |
| 4 people | 3 hours |
| Cook Time |
| 20 minutes |
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Replicate this all-time favourite dish at home today with home cook Carol Ng’s recipe and tips for a perfect plate of Superior Pork Chop Egg Fried Rice.
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Ingredients
- 400 g pork loin
Brine
- 500 ml water
- 2 tsp baking soda
- 3 tsp salt
Marinade
- 1/2 tbsp light soya sauce
- 1 tbsp sugar
- 1 tbsp sesame oil
- 1 tsp black pepper
- 2 tsp garlic powder
- 1 tsp five spice powder
- 2 tsp corn flour
- cooking oil
Fried rice
- 2 cups Good Lady's Short Grain Brown Rice
- 2 cups water 1:1 water to rice ratio
- 4 eggs
- 3/4 tsp chicken powder stock
- 3/4 tsp salt
- 1/2 tsp pepper
- 2 stalks spring onions diced
Instructions
Step 1: Fry the pork chop
- Pound pork chops on both sides with meat tenderizer to 1.5 times original size.
- Dissolve salt and baking soda in water and soak the pork chop for 1hr.
- Rinse the pork chop thoroughly and drain water (do not pat dry).
- Mix the marinate ingredients and coat the pork evenly. Marinate for at least 2 hrs or overnight.
- Heat oil and shallow fry pork chop.
Step 2: Fry the short grain brown rice
- Heat up pan, add a little oil and scrambled eggs till 70% cooked.
- Add in the cooked rice and toss over medium heat to thoroughly mix the eggs and rice. Cook till the rice is dry and the rice are “jumping” in the wok.
- Add seasoning to taste.
- Lastly, add in spring onions and give it a good stir.
Step 3: Assemble and serve
- Top the rice with pork chop and green onions.