Din Tai Fung Fried Rice Recipe
Experience the cozy comfort of Taiwan's famous Din Tai Fung at home with this easy 'Din Tai Fung Fried Rice Recipe'. Fluffy jasmine rice, soft, golden eggs, zesty green onions, and succulent shrimp come together to create a meal that's as simple as it is delightful. Perfect for a quick dinner or a comforting meal any time, this recipe brings the warmth and charm of Taipei's beloved eatery straight to your kitchen.
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
Grab your wok, and let's dive into the secrets of making fried rice that wows every time! These insider tips will elevate your Din Tai Fung-style fried rice from good to "Can I have seconds?" Whether you're a seasoned home chef or new to the stir-fry game, these pointers will guide you to achieve that coveted balance of flavors and textures that Din Tai Fung is known for.
- 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.
