Name: 鼎泰豐排骨蛋炒飯
Prep time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400 g (cooked weight) Day-old jasmine rice; 3 large Eggs; 3 stalks, finely sliced Scallions; 2 cloves, minced Garlic; 1 tbsp Soy sauce; 1/2 tsp White pepper; 1/2 tsp Salt; 3 tbsp Vegetable oil; 1/2 tsp Sesame oil; 2 pieces (150 g each) Boneless pork loin; 2 tbsp Soy sauce; 1 tbsp Shaoxing wine; 1/2 tsp Five-spice powder; 1/4 tsp White pepper; 2 cloves, grated Garlic; 1 tsp Sugar; 1, beaten Egg; 60 g Sweet potato starch; 20 g Cornstarch

器具

Carbon steel wok (36 cm)Must be well-seasoned for non-stick at extreme heat

Wok burner (high-BTU)Home stoves can work, but cook in smaller batches

Meat mallet or rolling pinFor pounding pork chop thin and even

Deep frying pot or panFor the pork chop

Spider strainerRetrieving fried pork chop

Wok spatula (chan)Metal spatula for aggressive rice tossing

食材

份量

人份

倍率

採購清單：day-old jasmine rice, eggs, pork loin chops, scallions, garlic, soy sauce, white pepper, five-spice powder, Shaoxing wine, cornstarch, sweet potato starch, salt, vegetable oil, sesame oil

A. Fried Rice

Day-old jasmine rice

400 g(cooked weight)

Must be cold and dried out — fresh rice is too moist

Eggs

3 l

Beaten; coat every grain individually

Scallions

3 stalks

Green and white parts separated

Garlic

2 cloves

Background aromatic

Soy sauce

1 tbsp

Color and salt — added along wok wall, not directly on rice

White pepper

1/2 tsp

Classic Taiwanese fried rice seasoning

Salt

1/2 tsp

Precise seasoning

Vegetable oil

3 tbsp

High smoke point for wok hei

Sesame oil

1/2 tsp

Finish only — never cook with it

B. Pork Chop

Boneless pork loin

2 pieces(150 g each)

Cut 1 cm thick before pounding

Soy sauce

2 tbsp

Salt and color for marinade

Shaoxing wine

1 tbsp

Tenderizer and flavor

Five-spice powder

1/2 tsp

Classic Taiwanese pork chop spice

White pepper

1/4 tsp

Heat without color

Garlic

2 cloves

Marinade penetration

Sugar

1 tsp

Balances soy; promotes browning

Egg

Binding for starch coating

Sweet potato starch

60 g

Creates ultra-crispy, shatter-crust coating

Cornstarch

20 g

Mixed with sweet potato starch for structure

步驟

Prepare Day-Old Rice

If you do not have day-old rice, spread freshly cooked rice on a sheet pan in a thin layer. Refrigerate uncovered for at least 4 hours, ideally overnight. Before cooking, break up any clumps with your hands — every grain should be separate.

Retrogradation is the key process here. As cooked rice cools, amylose molecules reassociate into crystalline structures, firming each grain and reducing surface moisture. This gives fried rice its characteristic individual-grain texture. Fresh rice contains too much surface starch and moisture — it clumps and turns mushy in the wok instead of frying.

Marinate the Pork Chop

Place pork loin between plastic wrap and pound to 5 mm thickness with a mallet. Mix soy sauce, Shaoxing wine, five-spice, white pepper, garlic, and sugar. Marinate the pounded pork for 20 minutes minimum.

Pounding serves two purposes: it breaks down connective tissue fibers for tenderness, and creates uniform thickness for even cooking. Five-spice powder (star anise, cloves, cinnamon, Sichuan peppercorn, fennel) is the aromatic identity of Taiwanese pork chop — its volatile oils penetrate the meat during marination, especially through the tenderized surface.

Coat and Fry the Pork Chop

Dip marinated pork in beaten egg, then press firmly into the sweet potato starch-cornstarch mixture. Let it rest 5 minutes on a rack (this sets the coating). Deep fry at 170°C (338°F) for 3 minutes until pale gold. Remove, rest 2 minutes, then fry again at 190°C (374°F) for 1 minute until deep golden and crackling.

Double frying is a technique shared across Asian cuisines. The first fry at 170°C (338°F) cooks the pork through and partially gelatinizes the sweet potato starch. Resting allows internal steam to redistribute. The second fry at 190°C (374°F) rapidly dehydrates the surface starch, creating a glass-like crust. Sweet potato starch produces a uniquely shattery texture because its larger granules expand more dramatically during gelatinization.

Heat the Wok to Smoking

Place the wok over maximum heat until it just begins to smoke — approximately 260°C (500°F). This is the threshold for wok hei.

Wok hei ("breath of the wok") is a combination of Maillard reactions, caramelization, and the Leidenfrost effect occurring simultaneously at extreme temperatures. At 260°C (500°F), oil vaporizes on contact with the metal, and small amounts of food experience near-instantaneous searing. This produces the elusive charred-yet-not-burnt aroma that defines great fried rice. Home stoves rarely reach this temperature, so cooking in smaller batches (one portion at a time) compensates.

Egg-Coat the Rice

The DTF Technique

Crack eggs into the cold rice and mix thoroughly with your hands until every grain is individually coated in raw egg. This is done before the rice touches the wok.

This is the Din Tai Fung secret. Pre-mixing egg into cold rice coats each grain in a thin protein layer. When this hits the screaming-hot wok, the egg sets almost instantly around each grain, creating a golden shell that prevents grains from sticking together. Traditional fried rice adds egg to the wok first — but this method gives more uniform, individual grain separation.

Wok Fry the Rice

Add oil to the smoking wok. Add scallion whites and garlic, toss for 5 seconds. Immediately add the egg-coated rice. Spread it flat against the wok surface, let it sear for 10 seconds, then toss vigorously. Repeat this sear-and-toss cycle for 2-3 minutes. Drizzle soy sauce along the wok wall (not on the rice). Add white pepper and salt. Toss to combine. Add scallion greens, toss once more. Finish with sesame oil off heat.

Drizzling soy sauce along the wok wall exposes it to the extreme metal temperature, instantly caramelizing its sugars and vaporizing its water. This creates a smoky, concentrated soy flavor that coats the rice as vapor — far superior to pouring it directly on the rice, which cools the wok and makes the rice soggy. The sear-and-toss rhythm maximizes the surface area of rice in contact with the hottest part of the wok while preventing burning.

Plate and Serve

Slice the pork chop into 1.5 cm strips against the grain. Pack the fried rice into a bowl, invert onto a plate to create a dome. Fan the pork chop slices alongside.

Cutting against the grain severs muscle fibers into short segments, making each bite tender rather than chewy. The dome presentation is the Din Tai Fung signature — its clean shape demonstrates that the rice is perfectly separated (clumpy rice cannot hold a dome shape and crumbles unevenly).

常見錯誤

Clumpy, wet rice

原因：Rice too fresh or too much soy sauce

解法：Use day-old rice; soy sauce on wok wall only

No wok hei flavor

原因：Wok not hot enough or batch too large

解法：Maximum heat; cook one portion at a time

Soggy pork chop coating

原因：Single-fried or oil not hot enough

解法：Double fry: 170°C (338°F) then 190°C (374°F)

Uneven egg coating

原因：Egg mixed in wok instead of pre-mixed

解法：DTF method: mix egg into cold rice before wok

Burnt garlic

原因：Added too early to scorching wok

解法：Garlic goes in with scallion whites, 5 seconds only before rice

中式麵飯

福建炒麵

Hokkien Mee (Malaysian Braised Noodles)

馬來西亞華人的靈魂美食——粗黃麵在濃郁黑醬油高湯中燜煮，配上豬油渣和脆脆的蔥油，一碗滿足。

25 分鐘

器具

Carbon steel wok (36 cm)Must be well-seasoned for non-stick at extreme heat

Wok burner (high-BTU)Home stoves can work, but cook in smaller batches

Meat mallet or rolling pinFor pounding pork chop thin and even

Deep frying pot or panFor the pork chop

Spider strainerRetrieving fried pork chop

Wok spatula (chan)Metal spatula for aggressive rice tossing

食材

份量

人份

倍率

A. Fried Rice

Day-old jasmine rice

400 g(cooked weight)

Must be cold and dried out — fresh rice is too moist

Eggs

3 l

Beaten; coat every grain individually

Scallions

3 stalks

Green and white parts separated

Garlic

2 cloves

Background aromatic

Soy sauce

1 tbsp

Color and salt — added along wok wall, not directly on rice

White pepper

1/2 tsp

Classic Taiwanese fried rice seasoning

Salt

1/2 tsp

Precise seasoning

Vegetable oil

3 tbsp

High smoke point for wok hei

Sesame oil

1/2 tsp

Finish only — never cook with it

B. Pork Chop

Boneless pork loin

2 pieces(150 g each)

Cut 1 cm thick before pounding

Soy sauce

2 tbsp

Salt and color for marinade

Shaoxing wine

1 tbsp

Tenderizer and flavor

Five-spice powder

1/2 tsp

Classic Taiwanese pork chop spice

White pepper

1/4 tsp

Heat without color

Garlic

2 cloves

Marinade penetration

Sugar

1 tsp

Balances soy; promotes browning

Egg

Binding for starch coating

Sweet potato starch

60 g

Creates ultra-crispy, shatter-crust coating

Cornstarch

20 g

Mixed with sweet potato starch for structure

步驟

Prepare Day-Old Rice

Marinate the Pork Chop

Coat and Fry the Pork Chop

Heat the Wok to Smoking

Place the wok over maximum heat until it just begins to smoke — approximately 260°C (500°F). This is the threshold for wok hei.

Egg-Coat the Rice

The DTF Technique

Crack eggs into the cold rice and mix thoroughly with your hands until every grain is individually coated in raw egg. This is done before the rice touches the wok.

Wok Fry the Rice

Plate and Serve

Slice the pork chop into 1.5 cm strips against the grain. Pack the fried rice into a bowl, invert onto a plate to create a dome. Fan the pork chop slices alongside.

常見錯誤

Clumpy, wet rice

原因：Rice too fresh or too much soy sauce

解法：Use day-old rice; soy sauce on wok wall only

No wok hei flavor

原因：Wok not hot enough or batch too large

解法：Maximum heat; cook one portion at a time

Soggy pork chop coating

原因：Single-fried or oil not hot enough

解法：Double fry: 170°C (338°F) then 190°C (374°F)

Uneven egg coating

原因：Egg mixed in wok instead of pre-mixed

解法：DTF method: mix egg into cold rice before wok

Burnt garlic

原因：Added too early to scorching wok

解法：Garlic goes in with scallion whites, 5 seconds only before rice

鼎泰豐排骨蛋炒飯

器具

食材

A. Fried Rice

B. Pork Chop

步驟

Prepare Day-Old Rice

Marinate the Pork Chop

Coat and Fry the Pork Chop

Heat the Wok to Smoking

Egg-Coat the Rice

Wok Fry the Rice

Plate and Serve

常見錯誤

保存與加熱

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鼎泰豐排骨蛋炒飯

器具

食材

A. Fried Rice

B. Pork Chop

步驟

Prepare Day-Old Rice

Marinate the Pork Chop

Coat and Fry the Pork Chop

Heat the Wok to Smoking

Egg-Coat the Rice

Wok Fry the Rice

Plate and Serve

常見錯誤

保存與加熱

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古早味蛋炒飯

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