Superior Pork Chop Egg Fried Rice
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
4people 3hours
Cook Time
Servings Prep Time
4people 3hours
Cook Time
  • 400g pork loin
  • 500ml water
  • 2tsp baking soda
  • 3tsp salt
  • 1/2 tbsp light soya sauce
  • 1tbsp sugar
  • 1tbsp sesame oil
  • 1tsp black pepper
  • 2tsp garlic powder
  • 1tsp five spice powder
  • 2tsp corn flour 
  • cooking oil
Fried rice
  • 2cups Good Lady's Short Grain Brown Rice
  • 2cups water1:1 water to rice ratio
  • 4 eggs
  • 3/4tsp chicken powder stock
  • 3/4tsp salt
  • 1/2tsp pepper
  • 2stalks spring onionsdiced
Step 1: Fry the pork chop
  1. Pound pork chops on both sides with meat tenderizer to 1.5 times original size.
  2. Dissolve salt and baking soda in water and soak the pork chop for 1hr.
  3. Rinse the pork chop thoroughly and drain water (do not pat dry).
  4. Mix the marinate ingredients and coat the pork evenly. Marinate for at least 2 hrs or overnight.
  5. Heat oil and shallow fry pork chop.
Step 2: Fry the short grain brown rice
  1. Heat up pan, add a little oil and scrambled eggs till 70% cooked.
  2. 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.
  3. Add seasoning to taste.
  4. Lastly, add in spring onions and give it a good stir.
Step 3: Assemble and serve
  1. Top the rice with pork chop and green onions.