Din Tai Fung Fried Rice Recipe
Din Tai Fung’s fried rice is simple but perfected. Each grain stays separate with high-heat stir-frying. Jasmine rice gives it a light, fluffy texture.
The key is using rice with less than 15% moisture. Too much moisture makes it sticky, too little makes it dry. Eggs add richness, coating each grain with flavor. Less than 1% soy sauce per serving keeps it balanced.
The secret is precise timing and quick cooking. Overcrowding the pan ruins the texture. A hot wok ensures even cooking without burning. Fresh ingredients bring out the best flavor.
Shrimp or chicken can be added for variety. But the classic egg version remains a favorite. Simple steps create a dish that feels restaurant-quality. Light, savory, and perfectly seasoned—just like Din Tai Fung.
Prep Time & Essentials
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Why I Prefer
Din Tai Fung Fried Rice Recipe is famous for its simplicity. It focuses on quality ingredients, precise cooking, and the right balance of seasonings. The key to making it taste authentic is
- Using day-old rice for the perfect texture
- Cooking eggs and rice separately to keep everything light and fluffy
- Keeping seasonings minimal to let the ingredients shine
Essential Equipment
These simple equipments used for the preparation of this recipe
- large pan – Ensures even cooking and a light texture
- Spatula – Helps stir without breaking the rice
- Small bowl – For whisking eggs
Ingredients (Serves 2)
Set all the ingredients first, enough for 2 servings, adjust the quantity accordingly
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Ingredients
3 eggs (large)
1 tsp kosher salt
1 tsp sugar
½ tsp white pepper
¼ tsp MSG (optional, enhances umami)
⅛ tsp baking soda (tenderizes shrimp)
¼ tsp white pepper
½ tsp kosher salt
1 tsp neutral oil
½ lb shrimp (large, U10-15 size)
4 tbsp neutral oil (avocado or canola)
1 tsp chicken bouillon powder (for depth of flavor)
1 tbsp light soy sauce (optional, adds mild umami)
4 scallions (chopped, whites and greens separated)
2 cups white rice (dried in the fridge, uncooked measurement; long grain recommended)
Step-by-Step Cooking Instructions
Follow these steps for preparation of din tai fung fried rice recipe
Step 1: Prepare the Ingredients
Ensure the rice is cold and loosely separated before cooking. Beat the eggs in a small bowl. If using shrimp or chicken, cook them separately and set aside.
Step 2: Cook the Eggs
Heat 1 tbsp oil in a wok over medium heat. Pour in the beaten eggs and gently scramble until just set. Remove from the pan and set aside.
Step 3: Stir-Fry the Rice
Add 2 tbsp oil to the wok and increase to high heat. Add the cold rice and stir-fry for 2-3 minutes, breaking up any clumps.
Step 4: Season & Combine
Sprinkle in salt, white pepper, and chicken powder. Return the scrambled eggs to the pan, mixing them evenly with the rice. Stir in cooked shrimp or chicken (if using).
Step 5: Final Touch & Serve
Drizzle in soy sauce (if using) and stir quickly to distribute flavor. Toss in green onions and cook for another 30 seconds. Remove from heat and serve hot.
Expert Chef Tips
Use cold, dry rice with less than 15% moisture for the best texture. Stir constantly to prevent clumping and cook each ingredient separately. Avoid too much oil to keep it light and fluffy. High heat and quick tossing ensure even cooking. A well-heated wok makes all the difference.
Pairing Suggestions
Hot and sour soup adds a tangy contrast. Dumplings and stir-fried greens balance the flavors. Sweet and sour chicken pairs well with its rich taste. Crispy spring rolls offer a nice texture contrast. Light sides keep the meal balanced.
Best Drinks to Serve
Green tea refreshes the palate. Jasmine tea adds floral notes that enhance the rice. Iced lemon tea brings a citrusy brightness. Soy milk is a traditional pairing in Taiwan. Sparkling water keeps the meal light.
Pro Tips for the Best Fried Rice
- Use cold, dry rice – Fresh rice is too moist and can become mushy.
- Cook over high heat – This helps achieve a light, fluffy texture.
- Minimal soy sauce – Too much can make the rice wet and heavy.
- Stir constantly – Prevents sticking and ensures even cooking.
Storage & Reheating Tips
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a wok with a splash of oil to revive texture. Avoid microwaving, as it can make the rice soggy.
Common Mistakes to Avoid
Using fresh rice – It sticks together and becomes mushy.
Overloading the wok – Cook in batches for better texture.
Adding too much soy sauce – It can overpower the delicate flavors.
Nutritional Breakdown (Per Serving)
- Sodium: 600mg (varies based on seasoning)
- Calories: ~400
- Protein: 15g
- Carbs: 50g
- Fat: 15g
Cultural Significance
Fried rice is a staple in Taiwanese cuisine. It’s light, balanced, and made with fresh ingredients. Din Tai Fung perfects it with precise techniques. Less than 1% soy sauce keeps flavors subtle. Their consistency makes it world-famous.
FAQs
1. Can I use freshly cooked rice?
No, fresh rice is too moist. If needed, spread it on a tray and cool in the fridge for 1-2 hours before using.
2. Why is my fried rice sticky?
It’s likely because of fresh rice, too much stirring, or overcrowding the pan. Use cold rice and cook in batches.
3. How do I get restaurant-style fried rice?
Cook over high heat, use the right oil, and keep ingredients simple. Less is more in achieving that signature taste.
4. Can I make this vegetarian?
Yes! Skip the meat and use extra eggs or tofu for protein.
5. What makes Din Tai Fung’s fried rice special?
Its simplicity, high-quality ingredients, and perfect execution. The rice is always light, flavorful, and never greasy.
Final Thoughts
This Din Tai Fung-style fried rice is all about quality ingredients, precise technique, and balance. Whether enjoyed alone or as a side, it’s a simple yet satisfying dish that never disappoints.
