Din Tai Fung Pork Chop Fried Rice Recipe

December 22, 2017Van
Blog post

Prep time: 15 minutes

Cook time: 30 minutes

Serves: 6

One of my favorite things to get at Din Tai Fung is their Pork Chop Fried Rice. It’s a Shanghainese-style fried pork cutlet that is crispy on the outside with a tender, juicy center – marinated in soy sauce and five spice, then fried until golden and served over a simple egg fried rice.  After several attempts of reverse engineering the recipe, I think I have perfected their deep fried pork chops and it’s pretty close to the original. Hopefully you’ll try out my copycat recipe and let me know how you think it compares to Din Tai Fung.

Din Tai Fung Pork Chop Fried Rice Recipe

Print Recipe

Pork Chop Fried Rice, Din Tai Fung Copycat Recipe

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Serves: 6



  • 6 Thin center cut Pork Loin Chops, about 1/3 inch thick
  • 1.5 teaspoons Five Spice Powder
  • 4 tablespoons Soy Sauce
  • 2 tablespoons Shaoxing Wine
  • 2 tablespoons Sugar
  • 2 teaspoons Garlic Powder
  • ½ teaspoon Black Pepper
  • ½ teaspoon Baking Soda
  • 1 cup Corn Starch
  • Vegetable Oil, for frying


  • 6 Cups Cooked Medium Grain Rice
  • 3 Large Eggs
  • 1 Tablespoon Unsalted Butter
  • 3 Scallions, green part only, thinly sliced
  • ½ Teaspoon Flaked Sea Salt or Kosher Salt


  • 1)

    Combine the Five Spice PowderSoy Sauce, Shaoxing WineSugarGarlic Powder, Black Pepper and Baking Soda in a large bowl.  Make a few small 1 cm slits around the sides of the pork chops, every inch or so to prevent the pork chop from curling when you fry them. Coat the pork chops in the marinade and refrigerate for at least 1 hour, if you have time, marinating overnight is much better.

  • 2)

    Preheat your frying oil to 375 F in a large heavy bottom pot. Dip each pork chop into the cornstarch and coat well.

  • 3)

    Once the oil is at 375 F, fry 2-3 pork chops at a time until lightly golden.  It will take about 3-4 minutes each batch. Let the oil get back up to 375 F before frying the next batch.

  • 4)

    Slice the pork chops and serve with Fried Rice. Enjoy!


  • 1)

    Use a large non-stick pan, add 1 Tablespoon of butter and 3 Large Eggs into the cold pan. Turn the heat to medium and continuously stir your eggs with a spatula until they are cooked, scrape the pan constantly to make sure no eggs are stuck to the pan. Sprinkle salt over the eggs and mix well. Add 6 Cups cooked rice and mix, lastly ddd the chopped scallions and toss to mix.

↓ Supplies to make this recipe ↓



  • Caroline

    October 24, 2017 at 1:34 am

    Yum! I think if you provided more pictures of the process, it would be more helpful for people reading your recipe. Anyway, that pork chop looks delicious!

  • Tiffany Alexandria

    November 28, 2017 at 11:53 pm

    I like how clean and organized your blog is and that recipe looks awesome!!
    BUT…. Din Tai Fung is from Taiwan yo! 🙂

    1. Van

      November 29, 2017 at 1:12 am

      Thank you! I live in Southern California and there are 5 Din Tai Fung loctions near me. Try out the recipe, it’s so good!

      1. Tiffany Alexandria

        November 29, 2017 at 9:37 pm

        Lucky you!!! I live in such a small town I’ve gotta make everything myself. and back in Taiwan I was always too lazy to wait in line + there are other dumpling places I love 😉 Din Tai Fung would be so nice right now…

        1. Van

          November 30, 2017 at 7:20 am

          Yeah it’s so good, I would love some xiaolongbao right now too! I’m working on a copy cat of their Shrimp & Pork Wontons with Spicy Sauce. The wontons are pretty easy to replicate, but their spicy sauce is so good and unique I’m having a harder time with it. I’m close, but the flavor is exact yet.

          1. BT

            January 19, 2018 at 2:12 pm

            Keep testing! I am waiting for the shrimp & pork wonton recipe! (Home made wrappers too, please!)

  • Lena

    March 17, 2018 at 3:18 am

    I just tried this today! And oh the pork chops are gooddd! On par witn din tai fung’s. But the looks of mine look nothing liketheirs but its okay, its the taste that matters

    1. Van

      March 17, 2018 at 7:39 am

      Thanks for trying out the recipe Lena! Glad you liked it! I actually prefer making it at home now because I think this version is better than Din Tai Fung’s. How did yours look?

  • wowo

    September 25, 2020 at 2:23 am

    My constarch fell off when frying. Do u know why?

    1. Van

      September 25, 2020 at 8:35 am

      Hello, did you slice the edges of the pork chops? The pork chops shrink when you fry them and slicing them helps them keep their shape, if they shrink too much it can possibly knock off the batter.

  • Karen

    February 4, 2021 at 10:37 am

    What do you think about using an air fryer for this?

    1. Van

      February 4, 2021 at 3:23 pm

      Hi Karen, it would probably be fine, but I haven’t tried this in an air fryer yet, so I’m not sure what the cooking time or temp would be.

  • Maria

    February 15, 2021 at 10:51 am

    I tried this, unfortunately it didn’t go so well as the coating of my non-stick pan wasn’t working so well anymore for the rice, and it was my first time deep-frying something like that. The potato starch also mostly fell off in the oil (the meat didn’t curl though) and for some reason I didn’t manage to get the color to brown although I left the meat in the oil for more than three minutes and it was well-cooked inside. The oil was hot enough though. Any ideas? Maybe the pot was too small?

    That being said it still tasted good and the marinade for the meat was delicious. I may give it another try if I feel ambitious, otherwise I might just use the same recipe but grill the meat instead of deep frying!

  • Diana

    March 31, 2021 at 8:31 pm

    Thanks Van for the yummy recipe! I reduced the soy to 3 tbsp & sugar to 1 tbsp for 4 pork chops and they were great! Also added some sea salt once the pork chops were fried and it was delicious:) Thanks again!!

  • My K Lam-Ly

    August 5, 2021 at 6:31 pm

    Hi I tried your Din Tai Fung Pork chops and it taste great, however the pork chops didn’t look like yours. How do you make it look so moist? Mines came out dry and with the cornstarch powder on it. It looks more like katsu.

    1. Van

      August 6, 2021 at 5:53 pm

      I wonder if the coating of cornstarch was too thick? Next time try a lighter coating

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