Din Tai Fung Shrimp Fried Rice
By Tiffy Cooks
I am making Din Tai Fung inspired shrimp fried rice, one of my all-time favorites! One of the reasons why Din Tai Fung’s fried rice is so popular because it is so simple. No overpowering seasonings but just a solid good bowl of fried rice that I promise you will fall in love with and add this to your weekly dinner.
Ingredients
- 3 cups Cold Cooked Rice
- 6 Eggs
- 1 lb Shrimp
- 3 tbsp Sugar
- 1 tbsp Chinese Cooking Wine
- 1 tsp White Pepper
- 4 stalks Green Onion chopped up and separated by whites & greens
- 1 tbsp Chicken Powder
- 1 tsp Salt
Instructions
- Marinate the shrimp with 1 tbsp of sugar, white pepper, and Chinese cooking wine. Set aside for 10 minutes
- In a large pan, add in oil (4tbsp) and turn the heat to medium-high. Pan-fry the shrimp till cooked and set aside. Now add the eggs and scramble till cooked. Once the eggs are cooked, push the eggs to the side and drizzle in more oil.
- Add in the white part of the green onion and sauté together with the egg. After 1-2 minutes, add in the rice and sauté together and making sure that there is no rice clumped together, and everything is separated.
- Now season the rice with chicken powder, salt, and sugar. Sauté together for 2-3 minutes and add in the shrimp. Sauté for another 1-2 minutes and finally add in the green onion. Sauté for another 2 minutes making sure that every single grain of rice is separated but coated with oil and seasoning.
Video
@tiffycooks Day 2/21 - Shrimp Egg Fried Rice, check out my IG for full recipe. #myrecipes #homecooking #fyp #asiancooking #easyrecipes
♬ Delicious - Pabzzz
Notes
The secret to amazing fried rice (not mushy!) is using cold leftover rice and making sure to break them apart before cooking.
Nutrition
Calories: 419kcalCarbohydrates: 45gProtein: 37gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 495mgSodium: 1137mgPotassium: 495mgFiber: 1gSugar: 10gVitamin A: 573IUVitamin C: 2mgCalcium: 144mgIron: 3mg
