Hong Kong-Style Baked Pork Chop Rice

If using freshly cooked rice, spread it out and let the steam escape so it dries slightly. Heat a wok or deep skillet until very hot, add a little oil, and lightly scramble 2 eggs until just set; transfer them out.

Add more oil to the wok, stir-fry the garlic for about 20 seconds, then add the rice. Break up any clumps and stir-fry until the grains are heated through. Season with sugar, salt, sesame oil, and light soy sauce, then add the peas and carrots and toss well. Splash the Shaoxing wine around the pan, return the eggs, and stir-fry for 1 more minute.

Spread the fried rice evenly in a 9x13-inch baking dish. Preheat the oven to 400F.

Put the remaining 2 beaten eggs in one shallow dish and the flour in another. Dredge each pork chop in flour, dip in egg, then coat once more in flour.

Heat about 1/4 inch of oil in a large frying pan over medium-high heat. Fry the pork chops for 3 to 4 minutes per side until golden and almost cooked through, adjusting the heat as needed so the coating does not burn.

Slice the fried pork chops into thick strips and arrange them over the fried rice. Spoon the tomato sauce evenly over the top, then scatter on the shredded cheese.

Bake for 15 to 20 minutes, or until the cheese is melted and lightly browned. Let the dish rest for 5 minutes before serving.