✤2 tbsp Maggi liquid seasoning
✤4 tsp (~11g) cornstarch
✤1 tbsp Worcestershire sauce
✤2 tsp Shaoxing wine
✤2 tsp fresh ginger juice
✤1 tsp salt, divided
✤1/2 tsp black pepper, divided
✤1/2 tsp (2g) sugar
✤4- 8-10oz bone-in pork rib chops, ½-¾ inch thick
✤3 large eggs, divided
✤1 cup (120g) all-purpose flour
✤3 cups vegetable oil for frying (~10 tbsp used)
✤2 scallions, sliced thin
✤4 cups cooked jasmine rice (day old preferably), room temperature
✤1 small onion, halved and sliced thin (~164g)
✤3 oz cherry tomatoes, halved
✤1/2 cup (~68g) frozen peas, carrots & corn medley, thawed
✤1- 10.75oz can condensed tomato soup
✤1½ oz parmesan cheese, grated
❖In a large bowl, whisk together all ingredients up to the chops.
❖Place 1 chop on cutting board, cover with sheet of plastic wrap and pound to 1/4-in thickness, being careful of bone. Repeat with all chops, then add them to the marinade bowl and toss to coat. Cover and refrigerate at least 1 hour or up to 4 hours.
❖Beat 1 egg in a shallow dish. Spread flour in a second shallow dish. With 1 chop at a time, dip into egg (without removing marinade), coating well and letting excess fall back into dish. Coat evenly all over with the flour, pressing to adhere; transfer to a rimmed baking sheet. Set a wire rack in a second rimmed baking sheet and line with triple layer of paper towel.
❖Add the 3 cups vegetable oil to a large Dutch oven and heat over med-high heat to 350°F (177°C). Carefully lower 1 chop into oil and fry until golden brown and registers 135°-145°F, 2-3 min per side. Adjust burned as needed to maintain oil temp between 325°-350°F. Transfer chop to prepared wire rack. Return oil to 350°F and repeat with remaining chops. Reserve 2 tbsp frying oil when done and discard the rest.
❖Beat remaining 2 eggs in a bowl until well combined. Heat an empty 14-in flat bottomed wok over high heat until just beginning to smoke. Reduce heat to medium, add 2 tsp reserved oil and heat until just smoking. Add eggs and cook, stirring frequently, until very little liquid egg remains, 30-60 sec; transfer to a plate.
❖Add 1 tsp reserved oil & scallions to now empty wok and cook over med heat, stirring constantly, until fragrant, about 30 sec.
❖Sprinkle the rice over the scallions and stir until combined. Spread mix into an even layer and sprinkle remaining 1/2 tsp salt over. Continue to cook, stirring frequently and pressing on rice with spatula to break up clumps, until separate and heated through, 2-5 min. Add eggs and cook, stirring frequently and breaking eggs into small pieces, until warmed through, about 2 min. Transfer fried rice mix to a 13x9-in broiler safe baking dish and nestle pork chops on top.
❖Add remaining 1 tbsp reserved oil & onion to now empty wok and cook over med-high heat, stirring, until onion begins to soften, about 2 min. Stir in tomatoes & veggie medley and toss to combine. Add tomato soup & 1/4 tsp pepper and bring to a simmer, stirring occasionally, until sauce is slightly thickened, about 2 min.
❖Adjust oven rack to 6 in from broiler element and heat broiler. Pour sauce over chops & rice. Sprinkle cheese evenly over sauce. Place dish in oven and broil until cheese is spotty brown, 2-4 min. Serve.
