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Ingredients:
2pc pork chops, 6-8 oz each (2片6-8安士豬排)
1 Tbsp flour (1湯匙中筋麵粉)
1 Tbsp cornstarch (1湯匙玉米澱粉)
1 tsp five-spice powder (1茶匙五香粉)
1 tsp black pepper (1茶匙黑胡椒粉)
¼ tsp table salt (1/4茶匙細鹽)
2 Tbsp rice wine (2湯匙米酒)
2 Tbsp soy sauce (2湯匙生抽)
1 tsp dark rice vinegar (1茶匙烏醋)
1 tsp grated ginger (1茶匙生薑泥)
1 clove garlic, crushed (1顆蒜瓣泥)

4 whole eggs (4顆雞蛋)
One bunch of chives or scallions, minced (一把小蔥切細)
2 bowls of rice (2碗米飯)
Kosher salt to taste (適量粗鹽調味)
4-6 Tbsp Homemade Scallion Oil or vegetable oil (4-6湯匙蔥油或者菜油) [ Ссылка ]

Instructions:
First, to make a marination for the pork chop. To achieve a thin and crispy crust, use both the cornstarch and flour. For a flavorful and juicy center, add five spice powder, black pepper, salt, rice wine, soy sauce, dark rice vinegar, grated ginger, and minced garlic. (Acid ingredient like vinegar weakens the collagen and the protein in meat, makes the meat juicy and tender.) Mix well and set aside.

Make a few cuts on the connective tissue around the pork chop, so the meat doesn’t curl up when it’s cooked. Then use a mallet or the back of a knife to pound it out into half inch thick pieces. This step further breaks down the muscle fibers and tenderizes the meat. Marinate the pork chop in the above mixture for 1 hour.

Next, to make the egg fried rice, one of the simplest stir-fries there is. Lightly scramble the eggs a few times, so you will have both the egg whites and yolks in the fried rice. It’s extra fancy. Then mince a hand full of chives or scallions.

Preheat a nonstick pan, add a good splash of homemade scallion oil or just vegetable oil, swirl around to coat the bottom of the pan evenly. Turn the heat to high. When the oil is hot, add the eggs, it should begin to puff and sputter immediately. Do not scramble the eggs, instead let it set like an omelet. When the eggs are almost cooked through, add the rice, and what I use here is leftover long grain rice from the refrigerator. Ideally, short grain is what’s used at the restaurant for this dish. Use the spatula to break up the eggs into smaller pieces as chunky or as fine as you like and break up any rice clumps as well. Allow most of the moisture in the rice to cook off, so the rice will be fluffy but still moist with a little chew. Add the minced chives, stir, and toss a few times, then season the rice with kosher salt and it’s done.

Finally, heat plenty of vegetable oil to 375 degrees. Fried the pork chop on both sides, it takes only a few minutes. It is ready when it’s golden brown. Allow the pork chop to rest 5 minutes before slicing it into strips. Add the chop over the rice and serve.

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