From the Wok · House Signature
The house signature. Taiwanese fried pork chop resting on a plate of wok-fried rice — the two best things on the menu in one dish. $16, satisfying enough for one, shareable between two.
The Pork Chop Fried Rice is the answer to the question every first-timer asks: "What's the one thing I have to get?" It pairs two of the kitchen's strongest techniques — wok-fired rice and Taiwanese-style fried pork chop — on a single plate for $16.
The pork chop is marinated in soy, garlic, and five-spice before being breaded and fried to order. The result is a thin, crispy exterior that shatters when you cut into it and a juicy interior that stays moist despite the high heat. It's the Taiwanese lu rou tradition translated into a standalone chop.
The rice underneath isn't an afterthought. It's wok-fried with eggs, scallions, and house sauce over high heat — the wok breath (wok hei) is what separates it from steamed rice with toppings. The pork chop juices run into the rice as you eat, making the last few bites the best ones on the plate.
At $16, you're paying $4 more than the standard fried rice options. That premium buys you a full bone-in pork chop and the kitchen's most practiced preparation. For groups, one order per person is standard; for solo diners, it covers lunch and leaves enough for a snack.
Per full order. Figures are estimates; actual values may vary.
| Nutrient | Amount |
|---|---|
| Calories | 720 |
| Protein | 38 g |
| Carbohydrates | 82 g |
| Fat | 26 g |
| Sodium | 1100 mg |
Contains Wheat, Soy, Pork, and Egg. Not gluten-free. Not suitable for pork-free or vegetarian diets. If you need a GF fried rice, see Shrimp, Chicken, or Vegetable Fried Rice.
This dish is a complete plate — the fried rice is built in. No need to add White Rice ($3) as a side. If dining with a group, a side of steamed dumplings or greens rounds out the table nicely.
Marinated in soy, garlic, and five-spice, then fried to order. Thin, crispy crust; juicy interior. The preparation is rooted in Taiwanese street food tradition, not American Chinese buffet shortcuts.
The rice is cooked over the restaurant's high-BTU wok burners — the charred, slightly smoky flavor (wok hei) you get here can't be replicated at home on a standard stovetop. It's the reason this rice tastes different.
At $16, you get a full protein plus a complete carb base in one order. No need to add rice on the side. It's the most complete single-plate meal in the From the Wok section.
