Din Tai Fung Fried Rice Recipe

Follow the instructions for cooking rice on the stovetop. Then, let the rice cool & place it in the fridge for at least 30 minutes before using it; day – old rice is even better!

Peel & devein the shrimp. Then, toss them with salt, white pepper, & baking soda in a mixing bowl. Set it aside for 15 minutes.

Combine the salt, white pepper, chicken bouillon powder, & MSG in a small bowl & set it aside.

Warm oil in a wok. Pat the shrimp dry & add them in a single layer & cook for 1-2 minutes.  Flip the shrimp & cook the other side for 1-2 minutes.

Add scallion whites and cook for 30 seconds. Then, add the eggs. Let them cook undisturbed for 30 seconds, & gently push the them from one side of the pan to the other.

Stir in the reserved white rice & increase the heat. Cook the rice, stirring frequently, until it is fluffy & separated for 1-2 minutes.

Add the bowl of reserved spices. Then, return the shrimp to the pan along with the scallion greens. Stir to combine, and enjoy!

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