Din Tai Fung Fried Rice Recipe
Just like a cozy blanket on a chilly evening, this Din Tai Fung Fried Rice Recipe wraps you in comfort with its simplicity and customizable goodness. It’s my go-to for a quick, soul-satisfying meal that’s as easy to make as it is deliciously irresistible.
Hey there, fellow foodies! 🍴 I’ve been on an Asian food quest, a delicious mission that’s led me to the holy grail of comfort food, the legendary Din Tai Fung Fried Rice. And guess what? I’m about to spill all the savory secrets so you can whip up this mouthwatering recipe right in your own kitchen.
You know Din Tai Fung, right? That temple of Taiwanese cuisine that had the New York Times bowing down back in ’93? Yes, that’s the one! Well, I’m bringing their iconic Shrimp Fried Rice right to your table.
The Best Din Tai Fung Fried Rice
A pinch of background, and a dash of nostalgia, Din Tai Fung started off in Taiwan and let me tell you, their reputation is as golden as their crispy pork chops. It’s the kind of place that you daydream about after your first bite. Their xiao long baos are little pockets of heaven, but it’s their fried rice that has folks queuing up just to catch a whiff. After one-too-many cravings, I took it upon myself to decode this authentic dish and bring you the best Din Tai Fung fried rice recipe’. Ready to recreate the magic? Let’s unlock the secrets together. 🕵️♂️🍚”
Why You Will Love This Taiwanese Din Tai Fung Fried Rice Recipe
Here’s why you’ll love this recipe! It’s absolutely craveable and a breeze to whip up, this Taiwanese Din Tai Fung-style fried rice is the comfort food you didn’t know you needed!
- Utter Simplicity, Total Delight: Just like the best things in life, this Din Tai Fung fried rice recipe keeps it straightforward. Picture this: fragrant Jasmine rice, just the right drizzle of oil, fluffy eggs, and a seasoning that sings of Taiwan. It’s authentic, it’s easy, and it’s about to become a staple at your table. 👩🍳🍚
- Deep, Soulful Tastes: Each mouthful is a little journey to the heart of Taiwan’s rich culinary landscape. The umami here isn’t just a flavor; it’s an experience. This rice doesn’t just fill you up; it feeds your foodie soul.
- Make It Yours: It’s the ultimate flex meal. Fancy tossing in some crispy bacon or making it vegetarian-friendly with tofu? Go for it. Your kitchen, your rules. 😋
- A Bite of Taiwanese Heritage: Eating this fried rice is like getting a warm embrace from a Taiwanese grandma, it’s authentic, it’s packed with love, and it tells a story with every bite.
- The Party Star: This fried rice doesn’t just feed the stomach; it feeds the soul, making it an absolute smash-hit for any social affair. Lay it out and watch as it becomes the centerpiece of your gathering, a delectable focal point that brings people together. Celebrate, share, and bask in the ensemble of ‘oohs’ and ‘aahs’ as your dish disappears faster than you can say “Din Tai Fung!” 🎊🥢
Din Tai Fung Fried Rice Ingredients
Whip out your wok and let’s get sizzling, here’s what you’ll need to bring this famous dish to life. Note, the full list of ingredients and step-by-step instructions are below in the recipe card.
- Jasmine Rice: Our star performer! This isn’t some fly-by-the-night grain; it’s the perfectly aged, day-old Jasmine rice that’s been chilling out, ready to bring its A-game to your skillet.
- Eggs: They’re not just eggs; they’re the secret to that perfect, curd-like cuddle in every bite. Whisk them lightly, and let them dance in the pan until just set.
- Vegetable Oil: Just a couple of tablespoons to create that non-stick melody, ensuring each grain of rice pirouettes perfectly in the wok.
- Chicken Bouillon Granules: A couple of teaspoons to infuse your rice with that rich, chicken-y goodness that will make your taste buds sing.
- Sea Salt: About three-quarters of a teaspoon to balance the flavors and remind you of the sea’s whisper.
- Light Soy Sauce: Two tablespoons to bring that deep, savory note that rounds out the dish, giving it depth and character.
- Green Onions: Three stalks, finely sliced, providing a fresh, oniony zing and a color pop that’ll make your dish look as good as it tastes.
- White Pepper: A few dashes to tickle the palate and add that almost-hidden kick, lifting the dish to stratospheric deliciousness.
Tips To Make Taiwanese Din Tai Fung-Style Fried Rice
Crafting that perfect plate of Din Tai Fung-style fried rice is an art in itself. But with these tips, you’ll be dishing out a masterpiece that could very well have come straight from the bustling streets of Taiwan. So, grab your wok and let’s get cooking, here’s how to bring that authentic Taiwanese flair into every grain of rice:
- Rice Prep Is Key: Use day-old, chilled Jasmine rice. The dryness from refrigeration ensures each grain will fry up nicely, avoiding a mushy mess. If you’re in a pinch, spread freshly cooked rice on a tray and pop it in the freezer for a bit to draw out the moisture.
- Hot Wok, Don’t Stop: A ripping hot wok or skillet is non-negotiable. It gives that signature sear and “wok hei” (the breath of the wok), which is the soul of any fried rice.
- Quality Over Quantity: Stick to high-quality, simple ingredients. The rice is the canvas, but the soy sauce, sesame oil, and fresh vegetables paint the picture. Don’t overcrowd your dish with too many mix-ins.
- Eggs Softly Scrambled: Heat a swirl of oil, let it get all nice and warm in that wok, then pour in your eggs. Give them a quick scramble, but here’s the trick – you want them just shy of done. A touch runny, because they’ve got another round to go later. Slide them out and onto a plate, they’ll be back in the game in a jiff!
- Season with The Right Touch: To nail that authentic Din Tai Fung flavor, achieving the perfect seasoning balance is key. Just the right amount of chicken bouillon and a splash of soy sauce will enhance the natural flavors of your ingredients without overwhelming them. Remember, it’s all about creating that balance of flavor that speaks to the essence of Taiwanese cuisine.
- The Garnish: Top it off with a handful of chopped parsley for that fresh, herby zing that just sings ‘delish!’ And hey, don’t forget a pinch of white pepper for that gentle kick.
- Personal Tweaks: Din Tai Fung is famous for its simplicity, but don’t be afraid to add a personal twist. Love garlic? A bit of minced garlic can go a long way. A fan of spice? A dash of chili oil might be your secret ingredient.
How To Make Din Tai Fung Fried Rice
- Shrimp Preparation: Season the shrimp with a pinch of salt and white pepper. Soak them in cold water for 10 minutes, then drain and pat dry. Toss the shrimp with ice to keep them firm until ready to cook.
- Eggs: Warm a tablespoon of oil in a wok or large skillet over medium-high heat. Pour in the eggs and scramble until just barely set. They should be slightly runny as they will cook further later on. Transfer the eggs to a dish and set aside.
- Cooking the Shrimp: Increase the heat to high and add half a tablespoon of oil to the wok. Add the shrimp and stir-fry until they’re pink and opaque, about 1 to 2 minutes. Remove the shrimp and keep them with the scrambled eggs.
- Rice Stir-fry: Add the remaining oil to the wok. Add the rice, spreading it out and pressing down slightly to increase contact with the hot wok, and then stir to prevent sticking. Do this for 2 minutes to allow the rice to get a nice toasty flavor.
- Seasoning the Rice: Sprinkle the chicken bouillon granules and sea salt over the rice, and pour the soy sauce around the edges of the wok for that desired caramelization. Stir vigorously to evenly mix all ingredients.
- Combining the Components: Return the eggs and shrimp to the wok, breaking up the eggs into small curds as you fold them in with the shrimp and rice. Continue to stir-fry for another 2 minutes to ensure everything is heated through.
- Finishing Touches: Toss in the green onions and season with white pepper to taste. Give the mixture a final stir to combine all the flavors.
- Serving: Serve the fried rice hot, garnished with some parsley or with extra green onions if desired.
What Makes Din Tai Fung’s Fried Rice Unique?
Din Tai Fung’s fried rice stands out because of its simplicity and the emphasis on fresh ingredients. The rice is cooked, cooled then fried to a perfect fluffiness, and the seasoning is balanced to highlight the fragrance of jasmine rice complemented by the freshness of green onions.
Is Din Tai Fung Chinese or Taiwanese?
Din Tai Fung is a Taiwanese restaurant chain, famous for its xiao long bao (soup dumplings). It was founded in Taipei, Taiwan, in 1958 by Yang Bingyi who immigrated from China. Originally a cooking oil retail business, it was transformed into a restaurant in 1972 and has since become an internationally recognized brand with locations worldwide. Despite its global presence, the brand maintains strong ties to its Taiwanese origins
Can I Use Freshly Cooked Rice Instead Of Day-Old Rice?
For the best texture, day-old rice is recommended because it’s drier and less sticky, allowing for a fluffier finish. Freshly cooked rice can become mushy when fried. If you’re tight on time, you can cook the rice then spread it on a tray and let it cool in the fridge for a few hours to dry out.
Is There A Substitute For Chicken Bouillon Granules?
If you prefer not to use chicken bouillon granules, you can substitute with a teaspoon of chicken stock powder or simply enhance the flavor with additional salt and white pepper to taste. Another option is to use a splash of chicken stock and reduce the amount of soy sauce to maintain the balance of flavors.
Can I Add Other Ingredients To This Fried Rice?
Absolutely! While Din Tai Fung keeps it simple with just a few ingredients, feel free to add cooked protein like shrimp or chicken, or additional vegetables if you prefer. Just remember to cook them separately before adding them to the rice to ensure everything is cooked evenly.
If You Love This Recipe Then These Are Must-Tries 🙌
- Southeast Asian Fried Rice With Chicken
- Korean Kimchi Fried Rice Recipe
- Chinese Cashew Chicken
- Easy Beef Ramen
- Coconut Rice
Din Tai Fung Fried Rice Recipe
Ingredients
For the Shrimp:
- 10 large shrimp peeled and deveined
- A pinch of salt
- A sprinkle of white pepper
- Water for soaking
- Ice for chilling
For the Fried Rice:
- 2 tablespoons vegetable oil
- 5 large eggs lightly beaten
- 4 cups of day-old Jasmine rice
- 2 teaspoons chicken bouillon granules
- ¾ teaspoon sea salt
- 2 tablespoons light soy sauce
- 3 stalks green onions sliced
- White pepper to taste
- Parsley for garnish
Instructions
- Season the shrimp with a pinch of salt and white pepper. Soak them in cold water for 10 minutes, then drain and pat dry. Toss the shrimp with ice to keep them firm until ready to cook.
- Warm a tablespoon of oil in a wok or large skillet over medium-high heat. Pour in the eggs and scramble until just barely set. They should be slightly runny as they will cook further later on. Transfer the eggs to a dish and set aside.
- Increase the heat to high and add half a tablespoon of oil to the wok. Add the shrimp and stir-fry until they’re pink and opaque, about 1 to 2 minutes. Remove the shrimp and keep them with the scrambled eggs.
- Add the remaining oil to the wok. Add the rice, spreading it out and pressing down slightly to increase contact with the hot wok, and then stir to prevent sticking. Do this for 2 minutes to allow the rice to get a nice toasty flavor.
- Sprinkle the chicken bouillon granules and sea salt over the rice, and pour the soy sauce around the edges of the wok for that desired caramelization. Stir vigorously to evenly mix all ingredients.
- Return the eggs and shrimp to the wok, breaking up the eggs into small curds as you fold them in with the shrimp and rice. Continue to stir-fry for another 2 minutes to ensure everything is heated through.
- Toss in the green onions and season with white pepper to taste. Give the mixture a final stir to combine all the flavors.
- Serve the fried rice hot, garnished with some parsley or with extra green onions if desired.
Notes
- Wok Selection: If possible, use a well-seasoned wok. This will not only impart a subtle smokiness known as ‘wok hei’ but also help prevent the rice from sticking.
- Oil Temperature: Make sure the oil is hot before adding your ingredients to get a good sear and to keep everything from sticking. However, it shouldn’t be smoking excessively as this could burn your ingredients.
- Ingredient Prep: Have all your ingredients ready to go before you start cooking. Fried rice comes together quickly, and you won’t have time to chop as you go.
- Rice Spreading: When adding the rice to the wok, spread it out as much as possible. This will ensure even cooking and help achieve those tantalizing crispy bits.
- Stirring Technique: Use a folding motion rather than a stirring motion to mix your rice. This will help keep the grains intact and prevent mushiness.
- Green Onions: Take your time with the green onions; sauté them until they release their aroma, preserving their vibrant color and taste.
- Heat Management: Fried rice is cooked on high heat, but if you find things are cooking too quickly or starting to burn, don’t hesitate to reduce the heat slightly. It’s important to find that sweet spot where your rice is frying and becoming fragrant without charring.
- Soy Sauce: When adding soy sauce, drizzle it around the perimeter of the wok instead of directly onto the rice. This allows it to caramelize slightly and prevents the rice from getting soggy.
- Taste and Adjust: Always taste your rice before serving. Adjust the seasoning with extra salt, soy sauce, or white pepper if necessary.
