Once the fried rice is nicely seasoned and dry (always taste and season according to your preference), add back your cooked shrimp and scallion greens. Add the seasonings and give it another good mix. This can take anywhere from 3-4 minutes depending on the heat of your stove. Continue cooking over high heat until the rice is relatively dry and you are able to see the rice grains separating in the pan. Immediately add the day old white rice and mix thoroughly until the egg and scallion is mixed in with the rice. Continue cooking for 1-2 minutes until the eggs are about 70-80% cooked through and still slightly soft. Then immediately add 4 large eggs and use your ladle or spatula to break them up and scramble them. You don’t want too much color on them if you’re going for that signature Din Tai Fung Fried Rice look! Sauté Scallion Whites and Cook EggsĪfter the shrimp are removed, heat another 3 tbsp of oil to the pan and saute the scallion whites for a few seconds until fragrant. The baking soda will help firm up the shrimp and keep them crisp.Īfter marinating the shrimp, cook them in a pan over medium high heat with 1 tbsp of neutral oil for 2-3 minutes or until just cooked through. For this fried rice, we’re using a very simple marinade consisting of kosher salt, white pepper, baking soda, and neutral oil. The first step in this recipe is to marinate your shrimp. This Din Tai Fung Fried Rice is incredibly easy to make and comes together in about 20 minutes! It doesn’t require a lot of ingredients and I love how simple but delicious the end result is. Cooking Din Tai Fung Fried Rice: Recipe Instructions Chicken Bouillon Powder helps bring the flavor while keeping the lighter color in the overall dish. I find that the flavor profile does not usually go with the dish.ĭin Tai Fung Fried Rice is a much lighter color due to not using soy sauce as a seasoning ingredient. My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil! I don’t use olive oil when cooking Chinese food for two reasons: 1. Din Tai Fung, one of Taiwans most celebrated restaurants and one of New York Times top ten restaurants in the world, is famous for their delicately. Using long grain rice helps even more, as long grain rice has less moisture content than short grain rice. I’ve made fried rice many times (some amazing, some very mushy), but drying out the rice uncovered in the fridge for a least a day will help reduce the moisture content in the rice.
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