This Din Tai Fung style fried rice is easy to make at home but just as good as the restaurant! It's a simple egg fried rice with shrimp, scallions, and flavorful seasonings that are perfect for a weeknight meal.
Clean and devein shrimp and marinate with kosher salt, white pepper, baking soda, and neutral oil for 15 minutes.
In a wok or pan over high heat, add 1 tbsp of neutral oil and cook the shrimp for 2 minutes or until just cooked through and remove.
In the same pan over medium high heat, heat 3 tbsp of neutral oil and fry scallion whites for 15 seconds.
Immediately add 4 large eggs and scramble, combining with the scallion whites. Cook for 45 seconds or until the eggs are about 75% cooked through (soft and slightly runny).
Turn the heat to high and add the day old white rice. Mix to incorporate the eggs, scallion and rice and continue cooking until the rice is dry and separated, about 2-3 minutes.
Add salt, sugar, white pepper, msg, and chicken bouillon powder, then mix thoroughly into the rice until incorporated. Taste and adjust for seasoning.
Add back the cooked shrimp and scallion greens, toss and cook for another minute and enjoy!
Notes
KEY TIPS:Success is in the Prep!This recipe for Din Tai Fung Fried Rice comes together extremely quickly once you start cooking - therefore, my KEY tip would be to have all of your ingredients prepped and ready to go BEFORE you start cooking. This will prevent you from having to stop in the middle to prep ingredients for the next step, which can lead to overcooking or even burned food. I like to have everything separated and in individual bowls on the counter next to my wok or pan, so it is all easily accessible during cooking.Use a Long Grain Rice like JasmineLong grain rice has a lower moisture content compared to medium or short grain rice. A long grain rice will give you a better chance at successfully making a restaurant quality fried rice on your home stove.