Din Tai Fun Fried Rice
Save money and enjoy my copycat Din Tai Fung fried rice with shrimp in the comfort of your kitchen with only a handful of ingredients.
Equipment
- Small Bowl
Ingredients
- 2 cups white rice, cooked and chilled
For the Shrimp:
- ½ pound shrimp, peeled and deveined
- ½ teaspoon salt
- ½ teaspoon white pepper
- ½ teaspoon baking soda
- 1 teaspoon oil
For the Rice:
- 1 teaspoon salt
- 1 teaspoon white pepper
- ½ teaspoon Lee Kum Kee chicken bouillon powder
- ¼ teaspoon MSG
- 1 tablespoon oil
- 4 scallions, finely chopped, greens and whites reserved separately
- 4 eggs
Instructions
- Follow the instructions for cooking white rice on the stovetop in a saucepan. Then, let the rice cool and place it in the fridge for at least 30 minutes before using it; day - old rice is even better!
- Peel and devein the shrimp. Then, toss them with salt, white pepper, and baking soda in a mixing bowl. Set it aside for 15 minutes.
- Combine the kosher salt, white pepper, chicken bouillon powder, and MSG in a small bowl and set it aside.
- Warm the oil in a wok or a heavy-bottomed pan. Pat the shrimp dry and add them in a single layer and cook for 1-2 minutes. Use tongs to flip the shrimp and cook the other side for 1-2 minutes, depending on the size of your shrimp.
- Add one teaspoon of oil to the pan, if needed, and stir in the scallion whites. Cook for 30 seconds, then add the eggs. Let them cook undisturbed for 30 seconds, then gently push the eggs from one side of the pan to the other, incorporating them with the scallions.
- Stir in the reserved white rice and increase the heat. Cook the rice, stirring frequently, until it is fluffy and 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!
Notes
Expert Tips:
- Warm or lukewarm rice becomes mushy as it fries, so it’s best to prepare your rice in advance and chill it thoroughly.
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Some recipes call for soy sauce, but chicken powder and MSG provide enough umami to flavor for my Din Tai Fung-inspired fried rice with shrimp.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 166 kcal | Carbohydrates: 14 g | Protein: 11 g | Fat: 8 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Cholesterol: 172 mg | Sodium: 1037 mg | Potassium: 108 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 5 IU | Calcium: 5 mg | Iron: 5 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!