This Din Tai Fung fried rice recipe with shrimp is a light, flavorful, and aromatic dish perfect for everyday cooking. Din Tai Fung serves Tawainese fried rice that’s beautifully golden with perfectly seasoned, crisp rice and tender and juicy shrimp.

This Taiwanese favorite is fast, easy, and super delicious—it’s ready in just 20 minutes with minimal prep. Follow my tips to achieve a rich color and the best texture. For more delicious fried rice, try my steak fried rice and turkey fried rice.

Image shows Din Tai Fung fried rice recipe with shrimp and eggs plated and served just like the restaurant's in a plate.
Learn to make the best Taiwanese-style shrimp and egg fried rice from the famous Din Tai Fung restaurant.


This copycat Din Tai Fung recipe for fried rice and prawns is simple yet elegant. It takes minimal, simple ingredients to recreate Taipei fried rice with shrimp, one of the most popular Din Tai Fung recipes. Fresh shrimp, whole eggs, and authentic seasonings are the stars of this dish.

Photo shows ingredients and seasoning needed to make the Taiwanese style shrimp fried rice at home.

For the stir fry:

  • Rice: To keep this Taiwanese dish authentic, use short-grain white rice, also known as sushi rice. You can also use Jasmine rice (long-grain rice), but it will have a slightly different texture. For best results, use rice that has been cooked the day before and cooled.
  • White shrimp: The recipe calls for 8 pieces of medium-sized shrimp (around 26-30 pieces per pound). For ease, get shrimp that has been deveined and the shell removed.
  • Scallions: Dice them and keep the white and green parts separate. You can also use chopped green onion.
  • Eggs: Use large whole eggs (without whisking) so the white and yellow colors are both prominent in the dish (similar to our West Lake Beef Soup).

Din Tai Fung fried rice seasonings:

  • Coarse sea salt
  • Garlic powder
  • Chicken bouillon: Bouillon serves as a substitute for MSG. Or try my homemade chicken bouillon powder or shitake mushroom seasoning (mushroom bouillon).
  • Ground white pepper: For authentic Taiwanese flavor, use white pepper rather than black. This is also what Din Tai Fung uses. You can use black pepper if that’s all you have.

Substitutions and variations

  • Types of rice grains: You can also use jasmine rice, basmati rice, or short-grain brown rice. Just make sure it’s cooked and cooled beforehand to prevent it from becoming mushy.
  • Vegetarian: You can substitute the shrimp with tofu or just increase the quantity of eggs and vegetables.
  • Different proteins: Don’t like shrimp? Top your Taiwan fried rice with Taiwanese fried chicken cutlets, Taiwanese pork chops, or a juicy beef wonton.
  • Serving condiments: For extra flavor, serve with condiments like garlic chili sauce, soy sauce, or Shacha sauce.
  • Touch of sugar: Taiwanese food tends to be a bit sweeter than mainland Chinese cuisine. If you’d like a sweeter dish add a touch of sugar or sweetener to the seasoning mix.

How to make Din tai fung recipe for fried rice

This Taipei shrimp fried rice is a very quick stir fry, so the most important step is to prepare all the ingredients in advance. Follow my tips to achieve a beautiful marbled color and shrimp that is tender, juicy, and snappy—not overcooked.

Person demos how to prepare sushi white rice, sear the shrimp, and scramble eggs just like how Din Tai Fung makes the dish.
  1. Prep the rice: Gently separate the rice grains with your hands so there are no clumps of rice. This is critical to ensure each grain is seasoned and has a crispy texture.
  2. Cook the shrimp: Pat dry the shrimp for the best texture. In a well-heated large pan or wok, pan fry in oil over medium heat for about 1 minute per side or until about 80-90 percent cooked. Turn off the heat, transfer the shrimp out, and set them aside.
  3. Cook the eggs: Add more oil to the hot pan. Pour in the eggs, they should immediately start bubbling. Quickly break up the eggs with a spatula and leave them in the pan.
Person demos how to make Din Tai Fung shrimp fried rice with bouillon seasoning.
  1. Toss in the rice: While the eggs are halfway cooked, add in the scallion whites and the rice. Sauté over high heat, using a scooping and tossing motion for about 1 minute.
  2. Season: Sprinkle in the seasoning mixture and keep scooping and tossing until you can hear the rice grains making a popping sound. Taste and adjust the spices as needed.
  3. Complete the stir-fry: Return the shrimp to the wok and add the scallion greens. Give everything another quick toss for 30 seconds then turn off the heat.
Person demos how to pack and present the fried rice just like how Din Tai Fung serves it in the restaurant.
  1. Plate: To plate like the restaurant, use a round bowl. Place the shrimp at the bottom of the bowl and pack the rice grains on top. Carefully invert the bowl over the plate to form into a dome shape with shrimp on top.
Person demos how to invert the plate and shape the rice to a dome shape.
  1. Garnish and serve: Add a small sprinkle of white pepper and serve warm.

Tips for using short-grain white rice for fried rice

Like most Taiwanese households and Din Tai Fung restaurants, short-grain white rice (also known in the West as sushi rice) is preferred. This tradition dates back to Taiwan’s history as a Japanese colony.
Short-grain white rice can be tricky for stir-frying but here are some tips to help you started:

  1. Cook the rice a day before and with al dente texture: Cook your rice al dente, a day in advance. Avoid overcooking; each grain should be distinct and slightly firm. See our guide on how to cook white rice in an air fryer.
  2. Never use freshly cooked rice: Avoid using freshly cooked rice for stir-frying due to excess moisture. Cook a larger batch and store the leftover rice in the fridge overnight.
  3. Use day-old, chilled rice: Chilled rice firms up and has reduced moisture, making it easier to stir-fry.
  4. Break up the rice grains before cooking: Before cooking, gently separate the rice grains with your hands (use a cooking glove). Short-grain rice is starchier and tends to clump.
  5. Scooping and tossing not smashing: Use a large (12-inch) non-stick pan or wok. Stir fry with a scooping motion to keep the grains intact, avoiding smashing.

High-end restaurant techniques:

  • Chefs cook the rice a day before, spread it on large sheet pans to cool, then refrigerate it overnight to reduce moisture.
  • On the day of cooking, they coat the rice grains with oil, using their hands to separate the clumps, before stir-frying in a hot wok.
  • This labor-intensive method is ideal for preparing large quantities and with big refrigeration space.

How to make ahead, store, and reheat

Fried rice Taiwan style is a delightfully simple and quick dish to make. For the best texture, you should always cook and cool your rice ahead of time. Here is how to store and reheat your Din Tai Fung shrimp fried rice while maintaining a nice texture.

  • Make ahead: Cook the rice a day before, cool to room temperature and refrigerate. Fresh rice contains a lot of moisture. Refrigerating the rice helps to remove the moisture so the rice dries out and becomes fluffy and crispy when fried.
  • Storage: Once cooked, store leftovers in the fridge for up to 3-4 days.
  • Reheat: Microwave on high for one minute or stir fry on a stovetop until warmed through.

What to serve with Din tai fung shrimp fried rice

This Ding Tai Fung fried rice recipe makes for a refreshingly simple meal on its own. Or pair it with some Asian-style vegetables or protein dishes for a family-style meal. Here are some of my favorite pairings for this Taipei fried rice in a bowl.

Expert tips

  • Types of rice: Opt for short-grain white rice (sushi rice) for authenticity. Its texture is ideal for fried rice recipes just like the restaurant’s.
  • Rice preparation: Cook the rice a day ahead and refrigerate. This helps the grains to firm up and reduces moisture, essential for a good stir-fry.
  • Neutral flavored oil: Use oils like avocado oil for cooking. It won’t overpower the delicate flavors of the other ingredients.
  • Use whole eggs without whisking: Crack the eggs directly into the pan. This creates varied textures and colors (similar to West Lake beef soup), adding more interest to each bite.
  • Use bouillon powder: Shiitake mushroom or chicken bouillon powder adds depth. It’s a simple way to enhance flavor without complicating the recipe.
  • Shrimp preparation: If the shrimp aren’t fresh, soak them in cold water with a dash of baking soda and salt for 20-30 minutes, then rinse, to firm up their texture and make them snappy.
  • Texture of the egg fried rice: Aim for tender, snappy shrimp and slightly crisp rice grains. Each grain should be separate and retain its shape, avoiding any mushiness.
  • Stir-fry timing: Be mindful of cooking time. Overcooking can lead to dry or mushy rice and tough shrimp. Quick, high-heat stir-frying is key.
  • Cookware: Use a large (12-inch wide), well-seasoned wok or non-stick pan. This prevents starchy grains from sticking and allows for better heat distribution.


What is the secret ingredient in fried rice?

The secret to flavorful fried rice is using bouillon powder or MSG. These ingredients enhance taste and bring depth to the dish. How much msg to add to fried rice depends on your preference and whether you are using complementary ingredients, like bouillon.

What gives Chinese fried rice its flavor?

The flavor of Chinese fried rice comes from soy sauce, sesame oil, garlic, and the unique “wok hei” — the smoky aroma from a hot wok.

What kind of oil do Chinese restaurants use for fried rice?

Chinese restaurants typically use a neutral oil like vegetable or canola oil for fried rice to maintain the dish’s authentic flavors.

What is the flavor enhancer in fried rice?

The key flavor enhancers in fried rice are soy sauce, sesame oil, and bouillon powder or MSG, which collectively deepen and enrich the dish’s taste.

More Taiwanese recipes you might like

If you enjoyed this beautiful Taiwanese fried rice with shrimp recipe, explore more Taiwanese cuisine! Here are some of my most popular regional dishes, just like my mother makes them.

A side close shot shows perfectly stir fried short grain white rice with eggs and shrimp served in a white plate.
The best Taiwanese fried rice recipe you don’t want to miss!
A recipe image shows Taipei shrimp and egg fried rice from the famous Din Tai Fung restaurant served in a white plate.
5 from 3 votes

Din Tai Fung shrimp and egg fried rice recipe

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 5 servings
Author: ChihYu Smith
Din Tai Fung fried rice recipe with shrimp and eggs is an easy copycat recipe from the famous Taiwanese restaurant. Ready in 20 minutes!
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  • 2.5 cups cooked day-old and cold short grain white rice, or sushi rice, jasmine rice
  • ¼ lb white shrimp, 26-30 count per pound, 8 pieces, deveined and shelled removed
  • 2 bulb scallions, diced and separate white and green parts
  • 3 large eggs, cracked but don’t whisk


  • ½ tsp coarse sea salt
  • ½ tsp garlic powder
  • 1.5-2 tsp Takii shiitake mushroom seasoning, Aka Mushroom bouillon, or chicken bouillon
  • tsp ground white pepper, plus a dash more for garnish


  • Before you start cooking, it’s very important to use your hands to gently separate the rice grains so there are no clumps. This dish comes together fast so there won’t be time to separate the rice grains once you start cooking.
  • Pat dry the shrimp. In a well heated large pan or wok, pan fry the shrimp over medium heat with 0.5 tbsp oil in a single layer for about 1 minute per side. The shrimp should be about 80-90 percent cooked and still tender and juicy. Turn off the heat and transfer the shrimp out and set them aside.
  • Use the same pan, preheat over medium-high heat. When hot, add 1.5 tbsp oil. Pour in the eggs, they should immediately start bubbling. Use a wooden spatula or spoon to quickly break up the eggs, about 10 seconds.
  • While the eggs are half way cooked, add in the white scallion parts and the rice. Turn heat up to high, stir fry the rice in a scooping and tossing motion – scoop the rice from bottom of the pan and toss the rice grains up to incorporate with the eggs for about 1 minute. This way the rice grains stay intact and not being smashed.
  • Sprinkle in the seasoning combo and keep scooping and tossing until you can hear the rice grains making popping sound. This means the grains are no longer wet and the texture turns crispier, about 1-2 minutes. You can taste and adjust the dry spices at this point, if desired.
  • Return the shrimp to the wok and add the green scallions parts. Give everything another quick toss for 30 seconds then turn off the heat.
  • To plate like the restaurant’s version, find a round shape bowl that’s large enough to hold the rice. Pick out the shrimp and place them at the bottom of the bowl and pack the rice grains on top. Gently pat the rice down, using a back of the spoon so they hold the shape.
  • Place a large serving plate up-side-down over the bowl, with one hand holding the bowl and the other holding the plate, carefully invert the bowl over while keeping the plate tightly attached. Remove the bowl, the rice should form into a dome shape with shrimp on top.
  • Garnish with a small sprinkle of white pepper. Serve warm.


  • Rice Grains Preparation: Before you start cooking, it’s very important to use your hands to gently separate the refrigerated rice grains so there are no clumps. This dish comes together fast, so there won’t be time to separate the rice grains once you start cooking.
  • Timing is Important: Unlike our recipes for Turkey Fried Rice and Steak Fried Rice, where we cook the eggs and the rice separately before combining, Din Tai Fung style fried rice stir-fries the eggs and the rice together. To prevent the eggs from overcooking, it’s important to have all the ingredients ready before you start.
  • Other Types of Rice Grains: Din Tai Fung Fried Rice uses short-grain white rice. As an alternative, you can also use jasmine rice or basmati rice. These two types of rice grains are less starchy, so they are easier to stir fry, especially for beginners. Because these grains have less starch, it’ll be harder to mold them into a dome shape like the restaurant’s presentation.


Serving: 1serving, Calories: 164kcal, Carbohydrates: 23g, Protein: 9g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 140mg, Sodium: 561mg, Potassium: 102mg, Fiber: 0.4g, Sugar: 0.3g, Vitamin A: 207IU, Vitamin C: 0.1mg, Calcium: 38mg, Iron: 1mg
Course: Main Course, Side Dish
Cuisine: Taiwanese
Keyword: Din Tai Fung fried rice recipe, Din Tai Fung fried rice with shrimp
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