Why This Is Our Most-Ordered Dish
The Pork Chop Fried Rice is not a complicated concept — it's execution that makes it great. The pork chop is tenderised, marinated overnight in soy sauce, garlic, five spice, and rice wine, then wok-fired at extreme heat to create a crackly, caramelised exterior while keeping the meat juicy. The rice is our house egg fried rice — day-old jasmine, three eggs cracked directly into the wok, scallion, white pepper — cooked until each grain is separated and carries that signature wok char.
Together they're greater than the sum of their parts: the pork chop drippings flavour the rice beneath it as they rest together, creating an integrated dish rather than two separate components on a plate.
Key Ingredients
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Marinated Pork Chop
Tenderised with a fork, marinated overnight in soy, five spice, garlic, sugar, and rice wine. The marinade penetrates deeply — every bite carries the flavour.
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Wok Hei
The pork chop is cooked in a wok heated to extreme temperature — creating a Maillard-caramelised crust that a regular pan cannot achieve.
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Day-Old Jasmine Rice
Refrigerated overnight — drier rice fries better. Fresh rice steams in the wok instead of frying, making it clumpy and greasy. Day-old is non-negotiable.
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Wok-Cracked Eggs
Three eggs cracked directly into the hot wok with the rice — cooked simultaneously, coating every grain in egg rather than being stirred in separately.
FAQ
Is the pork chop bone-in?
Yes — served bone-in for flavour. The bone helps retain moisture during the high-heat wok cooking.
Can I order just the fried rice without the pork chop?
Yes — our Egg Fried Rice is available separately at $9.20. It's the same base rice used in the Pork Chop Fried Rice.
Is it spicy?
Not spicy — the pork chop marinade is savoury and aromatic, not spicy. You can request chili oil on the side if you'd like heat.