Din Tai Fung Fried Rice (VIDEO)

A bowl of copycat Din Tai Fung Fried Rice with Shrimp in a grey bowl.

4.99 from 58 votes

Din Tai Fung Fried Rice (VIDEO)

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.

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: Chinese

Servings:

Author: Chris Joe

Equipment

Ingredients

Shrimp Marinade

1/2 lb shrimp I used large U10-15
1/2 tsp kosher salt
1/4 tsp white pepper
1/8 tsp baking soda
1 tsp neutral oil

Rice and Seasonings

4 tbsp neutral oil divided, I prefer avocado or canola
4 scallions chopped, whites and greens separated
4 large eggs
2 cups white rice this is the uncooked measurement; cook the rice and dry it out in the fridge uncovered; long grain rice is recommended
1 tsp kosher salt
1 tsp sugar
1/2 tsp white pepper
1/4 tsp msg optional
1 tsp chicken bouillon powder

Instructions

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 the 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 add the scallion whites. Stir fry for 15 seconds until fragrant.
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 the 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! Note: do not add the shrimp back if you want to plate this just like Din Tai Fung! Refer to instructions on how to plate exactly like DTF!

Video

Notes

shrimp: if you want to recreate the exact look of DTF's fried rice, use U10-U15 shrimp. If you don't care about plating it with the large shrimp on top, you can use any size raw, peeled, deveined shrimp.
rice: Din Tai Fung uses Nishiki medium grain rice; I prefer long grain white rice for this recipe because it has a lower moisture content than medium or short grain rice and is easier to get a fluffy fried rice at home. (Home stoves are not as powerful as commercial stoves.) Use at least one day old rice - fresh rice will have too much moisture and the fried rice will turn out soggy.
white pepper: I do not recommend substituting with black pepper, as it will not turn out the same as DTF's fried rice.
chicken bouillon powder: Din Tai Fung fried rice's signature color is due to using chicken bouillon powder for seasoning (vs. soy sauce). This helps keep the rice light in color.
MSG: I use MSG in moderation as an optional flavor enhancer.

How to Plate Just like Din Tai Fung! If you want to plate your Din Tai Fung Fried Rice just like the restaurant, set aside your cooked shrimp and DO NOT add it back into your cooked fried rice. Instead:

Take a medium sized bowl and place your cooked shrimp on the bottom of the bowl.
On top of the shrimp (on the bottom of the bowl), pack in your fried rice.
Make sure your fried rice is packed in tightly - this will help the rice take on the shape of the bowl. You are essentially using the bowl as a mold.
Once you are confident your fried rice has been packed in, take a flat plate and place it upside down, on top of the bowl (like a lid).
Flip your plate and bowl on to a flat surface. The plate should now be on the bottom.
Remove the bowl gently - you may need to shimmy it around to help the rice 'release' from the bowl. Voila - you should now have a similar presentation to how Din Tai Fung plates their Fried Rice!

Nutrition