Join me as we unveil the secrets behind one of Din Tai Fung’s most beloved dishes – Shrimp Fried Rice! Renowned for its precision in crafting super delicious dumplings, Din Tai Fung also captures hearts with its flavorful fried rice. Join me and let’s recreate my favorite Fried Rice recipe, unlocking the techniques that make it an irresistible delight!
Din Tai Fung’s Culinary Mastery
Din Tai Fung, hailing from Taiwan, has earned global acclaim for its mastery in the art of dim sum. While the dumplings may steal the spotlight, the Shrimp Fried Rice is a hidden gem that captures the essence of the restaurant’s commitment to quality ingredients, meticulous preparation, and a incredible flavors.
If you haven’t tried Din Tai Fung, it’s definitely a must! And their lychee martinis are to die for! The closest Din Tai Fung is about forty five minutes from me so I was determined to learn this gem of a recipe!
Our Ingredients
Rice – Din Tai Fung uses short-grain rice. I’m using jasmine rice but you can use whatever rice you have on hand. Make sure to prepare the rice in advance and chill it in the fridge overnight. Chilled rice will not clump, and it crisps nicely once fried.
Shrimp – Use large shrimp since they will shrink when you cook them. Don’t use precooked shrimp.
Scallions – I’m using both the green and white parts of the scallions.
Eggs – It’s not shrimp fried rice without eggs!
Oil – I’m using a neutral oil for cooking and a little oil from a chili garlic oil to add layers to our rice. And yes fried rice uses quite a bit of oil.
Chicken Bouillon Powder – The chicken bouillon gives the rice that signature flavor from Din Tai Fung!
Shrimp Fried Rice Recipe Video
Shrimp Fried Rice (Din Tai Fung)
Ingredients
- 1 lb shrimp
- 4 tbsp vegetable oil
- 1 cup scallions green and white sides
- 5 eggs
- 4 cups jasmine rice
- 1 tbsp chili garlic oil
- 1/2 tbsp chicken bouillon powder
- 1/4 tsp black pepper
- 1 tsp kosher salt
Instructions
- Clean and wash your shrimp. Make sure to remove your tails.
- Chop 1 cup of your scallions both the green and white parts.
- Pat your shrimp dry and add to a lightly oiled pan on medium heat. Add your salt and cook for a minute on each side until pink.
- Add your chili garlic oil to your rice and combine.
- Heat your neutral oil on medium heat, beat your eggs, and add to the pan. Lower the heat to low medium and cook eggs until slightly runny.
- Raise the heat to medium and add your rice.
- Add in your chicken bouillon and black pepper.
- Add in your scallions and cook for about one minute. I like my rice to to crisp a little on the bottom of the pan.
- Mix in your shrimp and remove from heat.
