Golden fried rice tossed with scallions and juicy shrimp this Din Tai Fung fried rice is a classic loved by all!

What is din tai fung fried rice?

Din Tai Fung’s fried rice is a flavorful dish featuring jasmine rice mixed with beaten eggs, seasoned with soy sauce, sesame oil, chicken powder, and white pepper. It often includes protein options like shrimp, chicken, or pork, as well as mixed vegetables such as carrots, peas, and corn.

Finely chopped scallions are used for both seasoning and garnish, adding a fresh and aromatic touch to the dish. The result is a savory and fragrant fried rice dish with a satisfying texture, perfect for enjoying on its own or as a side dish.

The reason why Din Tai Fung’s fried rice is so popular is because of its consistency, quality ingredients, and delicious taste, making it a favorite among customers worldwide.

Ingredients

• White Rice, Medium Grain: Serves as the base of the dish, providing a fluffy and slightly sticky texture. When cooked and chilled overnight, it enhances the texture and allows for better absorption of flavors.
• Egg: Adds richness and helps bind the rice together. When mixed with the rice, it creates a silky coating, contributing to the overall texture and flavor of the dish.
• Scallion (Whites and Greens): The whites are used for seasoning during cooking, adding a subtle onion flavor, while the greens are typically used as a garnish at the end, providing freshness and visual appeal.
• YumYum Seasoning or MSG: Enhances the savory flavor of the dish, adding depth and complexity. YumYum seasoning or MSG provides an umami boost, intensifying the overall taste.
• Chicken Powder: Adds a savory and meaty flavor to the fried rice, contributing to its rich and aromatic profile.
• White Pepper: Adds a mild heat and flavor to the dish, complementing the other seasonings and enhancing the overall taste.
• Shrimp: Provides protein and a seafood flavor to the dish. When peeled and deveined, shrimp becomes tender and succulent during cooking, adding texture and depth to the fried rice.
• Cooking Oil: Used for frying and sautéing, cooking oil adds richness to the dish and prevents sticking. It helps distribute heat evenly and ensures that the ingredients are cooked to perfection.

Tips for frying Din Tai Fung Fried Rice

• Hot Wok or Skillet: Ensure your wok or skillet is hot before adding any ingredients. This helps to prevent sticking and ensures ingredients cook quickly and evenly.
• Preheat Oil: Heat the cooking oil until it shimmers slightly before adding ingredients. This ensures they sizzle upon contact, creating that characteristic fried rice texture.
• Work in Batches: If your wok or skillet is small, fry ingredients in batches to avoid overcrowding. Overcrowding can lead to uneven cooking and steaming rather than frying.
• Constant Stirring: Keep the ingredients moving constantly to prevent burning and ensure even cooking. Use a spatula or wooden spoon to stir and toss the ingredients frequently.
• Add Ingredients in the Right Order: Start with aromatics like garlic and onions, followed by protein, vegetables, and finally, the rice. This ensures that each ingredient is cooked to perfection.
• High Heat: Use high heat throughout the frying process to achieve a golden brown color and crisp texture.
• Seasoning Towards the End: Add sauces and seasonings towards the end of the frying process to prevent them from burning and to ensure they evenly coat the rice.
• Taste and Adjust: Taste the fried rice towards the end of cooking and adjust seasoning as needed. This ensures the perfect balance of flavors.
• Garnish: Finish the fried rice with fresh herbs, green onions, or sesame seeds for added flavor and visual appeal before serving.

Din Tai Fung Fried Rice

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Print Recipe

Golden fried rice tossed with scallions and juicy shrimp this Din Tai Fung fried rice is a classic loved by all!

• Total Time: 25 minutes
• Yield: 2 Servings 1x

Ingredients

Scale 1x2x3x

• 1 1/2 cups White rice, medium grain
• 1 large egg
• 1 scallion, finely chopped, whites and greens kept seperate
• 1 tsp YumYum, you can buy it here or use MSG
• 1 tsp Chicken powder
• Pinch of white pepper
• 5 large shrimp, peeled and deveined

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Instructions

1. Cook the medium grain rice in your rice cooker, there’s no need to use chilled or day old rice in this recipe, fresh rice is perfect
2. In a bowl, beat the egg and then add the cooked rice. Mix until the rice is evenly coated with the egg.
3. Heat a tablespoon of cooking oil in a large skillet or wok over medium-high heat.
4. Add the peeled and deveined shrimp to the hot pan and cook until they turn pink and opaque, about 2-3 minutes per side. Once cooked, remove the shrimp from the pan and set them aside for later use.
5. In the same pan used for cooking the shrimp, add a little more oil if needed.
6. Add the egg-coated rice to the pan and stir-fry for a minute to heat through.
7. Add the scallion and sprinkle YumYum seasoning (or MSG), chicken powder, and white pepper over the rice. Stir-fry for another minute to evenly distribute the seasonings. Remove the seasoned rice from the pan and set aside.
8. Add the prawns and continue to cook the rice until the rice is fragrant and dry
9. Remove the prawns and arrange them in the bottom of a medium-sized round bowl
10. Top with the fried rice
11. Place a plate over the bowl and flip it so the bowl is facing down on top of the plate
12. Remove the bowl to reveal the perfectly shaped rice
13. Enjoy!

• Author: Vincent Yeow Lim
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Rice
• Method: Easy
• Cuisine: Chinese

Nutrition

• Serving Size: 1 Serving
• Calories: 287
• Sugar: 0.2 g
• Sodium: 121.5 mg
• Fat: 3.1 g
• Carbohydrates: 42.2 g
• Fiber: 0.5 g
• Protein: 21.1 g
• Cholesterol: 207 mg