Imported from the web

Din Tai Fung Fried Rice

Name: Din Tai Fung Fried Rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 0.5 lb shrimp (Raw, peeled and deveined; large U10–15 shrimp preferred); 0.5 tsp kosher salt (For marinating the shrimp); 0.25 tsp white pepper (For marinating the shrimp); 0.125 tsp baking soda (For marinating the shrimp); 1 tsp neutral oil (For the shrimp marinade); 4 tbsp neutral oil (Divided; avocado or canola oil preferred); 4 scallions (Chopped, with whites and greens separated); 4 large eggs; 2 cup white rice (Cooked and at least one day old; jasmine or long-grain rice is preferred); 1 tsp kosher salt (For seasoning the rice); 1 tsp sugar; 0.5 tsp white pepper (For seasoning the rice); 0.25 tsp MSG (Optional); 1 tsp chicken bouillon powder

Recipe by Chris Joe

Imported by Tony Sham on SeeMeCook

A restaurant-style Taiwanese fried rice made with shrimp, eggs, scallions, day-old white rice, and savory chicken bouillon seasoning. High-heat cooking keeps the rice dry and separated while the shrimp remain tender.

4 servings25 minEast Asian

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Ingredients

0.5 lb shrimp (Raw, peeled and deveined; large U10–15 shrimp preferred)
0.5 tsp kosher salt (For marinating the shrimp)
0.25 tsp white pepper (For marinating the shrimp)
0.125 tsp baking soda (For marinating the shrimp)
1 tsp neutral oil (For the shrimp marinade)
4 tbsp neutral oil (Divided; avocado or canola oil preferred)
4 scallions (Chopped, with whites and greens separated)
4 large eggs
2 cup white rice (Cooked and at least one day old; jasmine or long-grain rice is preferred)
1 tsp kosher salt (For seasoning the rice)
1 tsp sugar
0.5 tsp white pepper (For seasoning the rice)
0.25 tsp MSG (Optional)
1 tsp chicken bouillon powder

Steps

1
Clean and devein the shrimp. Marinate them with 1/2 teaspoon kosher salt, 1/4 teaspoon white pepper, 1/8 teaspoon baking soda, and 1 teaspoon neutral oil for 15 minutes.
2
Heat a wok or pan over high heat. Add 1 tablespoon of the neutral oil, then cook the shrimp for about 2 minutes, or until just cooked through. Remove the shrimp from the pan.
3
In the same pan, heat the remaining 3 tablespoons of neutral oil over medium-high heat. Add the scallion whites and stir-fry for 15 seconds, until fragrant.
4
Immediately add the 4 eggs and scramble them together with the scallion whites. Cook for about 45 seconds, until the eggs are approximately 75% cooked—soft and slightly runny.
5
Turn the heat to high and add the day-old white rice. Mix to incorporate the eggs, scallion whites, and rice. Continue cooking for 2–3 minutes, until the rice is dry and the grains are separated.
6
Add the remaining 1 teaspoon kosher salt, sugar, remaining 1/2 teaspoon white pepper, MSG if using, and chicken bouillon powder. Mix thoroughly until the seasonings are incorporated, then taste and adjust the seasoning.
7
Add the cooked shrimp and scallion greens. Toss and cook for 1 additional minute, then serve.

Notes

For fluffy fried rice, use rice that is at least one day old; fresh rice contains too much moisture and may become soggy. Jasmine or long-grain white rice is preferred for home cooking because it has lower moisture than medium- or short-grain rice. Have all ingredients prepared before cooking because the recipe moves quickly. For a Din Tai Fung-style presentation, leave the shrimp out of the rice, pack the fried rice into a bowl, place an inverted plate over the bowl, flip the plate and bowl together, and gently remove the bowl. The source does not provide the detailed plating instructions for arranging shrimp on top.