Din Tai Fung shrimp and egg fried rice recipe
Din Tai Fung fried rice recipe with shrimp and eggs is an easy copycat recipe from the famous Taiwanese restaurant. Ready in 20 minutes!
Servings: 5 servings
Ingredients
- 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
Seasonings:
- ½ tsp coarse sea salt
- ½ tsp garlic powder
- 1.5-2 tsp Takii shiitake mushroom seasoning Aka Mushroom bouillon, or chicken bouillon
- ⅛ tsp ground white pepper plus a dash more for garnish
Instructions
- 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.
Video
Notes
- 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.
Nutrition
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
