Din Tai Fung Fried Rice | Recipe

have a rice day

thank you!

Din Tai Fung’s fried rice, like all of their dishes are light, delicious + will have you craving it often!

I’ve found that fried rice is kind of like the gateway food to cooking, when you’re first learning you throw everything together and hope it works, but as you cook more you learn that not overdoing it on sauces or an ingredient can really help the dish have more nuanced flavors. 

The key to this fried rice, and good fried rice— is day old rice since it’s more dried out, it crisps up better in a wok + won’t be mushy. The other key ingredient is chicken bouillon powder, which is also a key ingredient in our homemade chili oil! A touch of this seasoning goes a long way. For this fried rice method, the rice is cooked directly into the egg, mixes the two ingredients together so each bite is full of egg + rice! To make it the full Din Tai Fung experience at home you can fill a bowl with the rice then flip it over on a plate + top with shrimp!

What’s in it

• 8-9 shrimp de-shelled/deveined/de-tailed

• 4-5 eggs, cracked in a bowl, not whisked

• 2 cups day old rice

• 1.5 tsp of soy sauce

• 1/2 tsp white pepper

• neutral cooking oil

• salt to taste

• 1/4 cup scallions, chopped thinly

• 1.25 tsp sesame oil

• 1/2 cube of chicken bouillon cube, crumbled

How to do it

time to rice + shine. 🍚☀️

1. After cleaning and rinsing your shrimp, pat dry. Heat a wok or pan with neutral cooking oil on med high heat.

2. Once hot, add in your shrimp and cook on one side until pink. Flip to the other side. Remove the shrimp from heat once they are about 80% done and set aside on a plate.

3. Add some more cooking oil to your wok/pan and add in your eggs, quickly whisk them while they are starting to cook. Gently fold the eggs towards the center, once they are about 60% cooked through add in your day old rice.

4. Fold the rice into the eggs, mixing them up so the egg + rice are completely blended together. A few large pieces of egg are ok, but the majority of the eggs should be fine + wispy similar to the size of the grains of rice.

5. Add in your white pepper, salt, and chicken bouillon cube seasoning. Once mixed well and the egg + rice have begun to look drier, add in the sesame oil + soy sauce.

6. After quickly stir frying + mixing everything together, add in your chopped scallions for one minute until mixed in.

7. Add your shrimps into the rice to reheat them + incorporate them into the rice. If you want to plate like Din Tai Fung, you can scoop all the rice into a bowl, place a plate on top. Flip the plate over so the plate is on the bottom, and remove the bowl. You can add a few shrimp on top if you like + serve with chili oil!