Din Tai Fung is a World famed Chinese restaurant chain that was started in Taiwan. They sell Asian food and have mastered a variety of food such as salads, noodles, and soup dumplings. However, their Din Tai Fung Fried Rice is on another level. With a minimum amount of oil and being greasy, this recipe has an ideal blend of shrimp and eggs which add to its perfect texture and flavor. Besides its light flavor and nature, it also has a light yellow-colored appearance as compared to other fried rice dishes which sometimes have a dense appearance due to a lot of soy sauce being used during their preparation. Not only this, Din Tai Fung Fried Rice follows the definition of perfectly done fried rice as you can see every granule of rice covered in the lightest ever layer of oil. So let’s try making this super tasty and easy dish!
How to Make Din Tai Fung Fried Rice at Home?
It is an easy recipe to make at home because luckily, all the ingredients are those which are easily available at your grocery store and you do not have to worry to order them from elsewhere.
Ingredients
- Cooked rice = 5 cups
- Whole eggs = 5
- Shrimps = 2-½ lbs
- Green onion = 6 (chopped)
- Oil = 5 tablespoons
- Sugar = 1-½ tablespoon
- White pepper = 2 teaspoons
- Salt = 1 tablespoon
- Chicken Bouillon powder = 1-½ tablespoon
- Soy sauce = 1-½ tablespoon
- Baking soda = a pinch or two
Method
Cooking the Rice
Cook and refrigerate the rice one day before you want to make Din Tai Fung fried rice. Cook in the following way:
- Take a saucepan on a stove and add water, some salt, and rice to it and mix them.
- Turn the heat on to a high flame.
- When the rice starts to boil, mix them and then simmer for 20 minutes at low heat keeping the lid of the saucepan on.
- With the saucepan lid on, turn the stove off and let the rice cool for 20-25 minutes.
- Then muddle up the rice so that all the rice grains are separated from one another.
- Place the rice in the refrigerator overnight to remove the extra water.
Cooking the Shrimps
- Take the shrimp in a bowl and add some oil, a pinch of kosher salt, some white pepper, and baking soda to it.
- Let it aside so that the shrimp absorbs all the ingredients.
- Then take a frying pan and add some oil to it. You can use any neutral oil.
- On medium-high flame, cook the shrimp for three minutes until lightly golden or light pink. Do not let it get colored dark.
Scrambling the Eggs
- Take a bowl and add the eggs to it.
- Add half a teaspoon of salt and one teaspoon of white pepper in it.
- Whisk them all well together.
- Add 1-2 tbsp oil to a frying pan and pour the whisked eggs into it.
- Cook on medium heat for two minutes until the eggs are scrambled.
Saute the Onion Whites
- Chop the green onion.
- Add 3 tbsp oil to the frying pan and heat it.
- Then add the chopped white part of the green onion to the hot oil.
- Saute them on a high flame for two minutes.
Assemble!
- Add the onion whites and scrambled eggs to a large frying pan and mix them.
- Then add the cooked and dehydrated rice in it and mix until the egg and onion are evenly distributed.
- Keep cooking for four minutes until each rice granule is separated.
- Add the seasonings and stir to mix.
- Add the greens of green onion and the cooked shrimp.
- Give them a good mix until every ingredient is thoroughly and evenly distributed.
- Dish out the rice and top them with some soy sauce, salt, and pepper.
- Bon Appetit!
Chef Tips
- To avoid the final dish being wet and soggy and to prevent the clumps of rice, place the rice in the refrigerator overnight to remove the extra water.
- You are not bound to use shrimp. You can use chicken breast, beef, pork, or any other type of protein instead. And even you are not bound to add the protein at all. You are free to go with just vegetables also.
- Do not add too much soy sauce because it will change the characteristic light yellow color of the final product. It will also make the rice extra salty.
- In case you are not adding protein, you can use chicken powder or mushroom powder.
- Make sure that the shrimps are dry when you are frying them. Otherwise, they will not be as crunchy.
- Baking powder is just added to make shrimp crispy. You can skip this if you do not like crisp.
- You can also skip soy sauce. The chicken powder is enough. Skipping soy sauce will lighten the color of the final product even more.
- Before starting to assemble the ingredients, make sure that all of them are cooked, scrambled, and sauteed; however they need to be processed respectively.
- Assemble the ingredients on a high flame and be fast in your movements to avoid burning.
How to Avoid the Mushy Texture of Din Tai Fung Fried Rice?
As mentioned earlier, you can avoid the rice being soggy by:
- Using the cooked and then overnight dehydrated rice.
- Avoiding too much soy sauce or not adding soy sauce at all.
How to Store the Leftover Rice?
If you have leftover fried rice, you can safely store them and use them later. For this purpose, just put the rice in an airtight container. Airtight containers are important because they stop the crossing of air and prevent bacterial contamination in the rice and keep them safe for a longer time. They also preserve the taste of the rice.
Generally, the Din Tai Fung fried rice stays good in the fridge for three days. Whereas it stays good in the freezer for almost two months.
How to Reheat the Stored Din Tai Fung Fried Rice?
For reheating the rice, there are two options:
- Either microwave them
- Or cook them in a pan in a small amount of any neutral oil on medium heat until they are hot enough.
Nutrition Facts
| Amount Per ServingCalories = 320 cal | |
| Total Fat | 21.2 g |
| Cholesterol | 125 mg |
| Total Carbohydrates Sugars Dietary Fiber | 42 g |
| 2 g | |
| – | |
| Protein | 11 g |
| Sodium | 920 mg |
More Amazing Recipes
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Din Tai Fung Fried Rice Recipe
Din Tai Fung is a World famed Chinese restaurant chain that was started in Taiwan. They sell Asian food and have mastered a variety of food such as salads, noodles, and soup dumplings. However, their Din Tai Fung Fried Rice is on another level.
Ingredients
- 5 cups Cooked rice
- 5 Whole eggs
- 2-½ lbs Shrimps
- 6 Green onion (chopped)
- 5 tablespoons Oil
- 1-½ tablespoon Sugar
- 2 teaspoons White pepper
- 1 tablespoon Salt
- 1-½ tablespoon Chicken Bouillon powder
- 1-½ tablespoon Soy sauce
- Baking soda (a pinch or two)
Instructions
Cooking the Rice
- Take a saucepan on a stove and add water, some salt, and rice to it and mix them.
- Turn the heat on to a high flame.
- When the rice starts to boil, mix them and then simmer for 20 minutes at low heat keeping the lid of the saucepan on.
- With the saucepan lid on, turn the stove off and let the rice cool for 20-25 minutes.
- Then muddle up the rice so that all the rice grains are separated from one another.
- Place the rice in the refrigerator overnight to remove the extra water.
Cooking the Shrimps
- Take the shrimp in a bowl and add some oil, a pinch of kosher salt, some white pepper, and baking soda to it.
- Let it aside so that the shrimp absorbs all the ingredients.
- Then take a frying pan and add some oil to it. You can use any neutral oil.
- On medium-high flame, cook the shrimp for three minutes until lightly golden or light pink. Do not let it get colored dark.
Scrambling the Eggs
- Take a bowl and add the eggs to it.
- Add half a teaspoon of salt and one teaspoon of white pepper in it.
- Whisk them all well together.
- Add 1-2 tbsp oil to a frying pan and pour the whisked eggs into it.
- Cook on medium heat for two minutes until the eggs are scrambled.
Saute the Onion Whites
- Chop the green onion.
- Add 3 tbsp oil to the frying pan and heat it.
- Then add the chopped white part of the green onion to the hot oil.
- Saute them on a high flame for two minutes.
Assemble!
- Add the onion whites and scrambled eggs to a large frying pan and mix them.
- Then add the cooked and dehydrated rice in it and mix until the egg and onion are evenly distributed.
- Keep cooking for four minutes until each rice granule is separated.
- Add the seasonings and stir to mix.
- Add the greens of green onion and the cooked shrimp.
- Give them a good mix until every ingredient is thoroughly and evenly distributed.
- Dish out the rice and top them with some soy sauce, salt, and pepper.
- Bon Appetit!
Notes
- To avoid the final dish being wet and soggy and to prevent the clumps of rice, place the rice in the refrigerator overnight to remove the extra water.
- You are not bound to use shrimp. You can use chicken breast, beef, pork, or any other type of protein instead. And even you are not bound to add the protein at all. You are free to go with just vegetables also.
- Do not add too much soy sauce because it will change the characteristic light yellow color of the final product. It will also make the rice extra salty.
- In case you are not adding protein, you can use chicken powder or mushroom powder.
- Make sure that the shrimps are dry when you are frying them. Otherwise, they will not be as crunchy.
- Baking powder is just added to make shrimp crispy. You can skip this if you do not like crisp.
- You can also skip soy sauce. The chicken powder is enough. Skipping soy sauce will lighten the color of the final product even more.
- Before starting to assemble the ingredients, make sure that all of them are cooked, scrambled, and sauteed; however they need to be processed respectively.
- Assemble the ingredients on a high flame and be fast in your movements to avoid burning.
Nutrition
Calories: 320kcal
