Din Tai Fung Shrimp Fried Rice

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• Step 1

  If you don't have day-old rice, fresh rice works just as well. Simply prepare white rice as you normally would, but use 10% less water for a firmer texture.
• Step 2

  Devein the shrimp and remove the tails, then marinate them with kosher salt, white pepper, and baking soda for 15 minutes. The baking soda will give the shrimp a firmer, bouncier texture.

  • 0.5 lb shrimp (225 g)with tail removed
  • ⅛ tsp baking soda (0.63 g)
  • ¼ tsp salt (1.5 g)
  • 1 tsp neutral oil (4 g)
• Step 3

  In a wok or pan over high heat, add neutral oil and cook the shrimp for about 2 minutes, or until they are just cooked through. Remove the shrimp from the pan and set aside.

  • 4 tbsp neutral oil (48 g)
    (divide evenly between cooking the shrimp and eggs)
  • 0.5 lb shrimp (225 g)with tail removed
• Step 4

  In the same pan over medium-high heat, add a bit more neutral oil, then pour in the eggs and scramble. Cook for about 45 seconds, or until the eggs are roughly 75% cooked through, remaining soft and slightly runny.

  • 4 tbsp neutral oil (48 g)
    (divide evenly between cooking the shrimp and eggs)
  • 4 eggs (200 g)
• Step 5

  Turn the heat to high and add the day-old white rice to the pan. Mix well to incorporate the egg with the rice, and continue cooking for 2-3 minutes, until the rice is dry and separated.

  • 2 cup rice (360 g)day old or fresh
    (Din Tai Fung uses medium grain rice)
• Step 6

  Add the scallion whites to the pan and stir-fry to combine with the rice. Cook for another 30 seconds until everything is well mixed.

  • 4 stalk green onion (48 g)
    (whites and greens separated)
• Step 7

  Add chicken bouillon powder, MSG, and white pepper powder, then mix thoroughly into the rice until incorporated. Taste and adjust for seasoning.

  • 1 tsp chicken bouillon (5 g)
  • ¼ tsp MSG (1 g)
    (optional)
  • ½ tsp white pepper (2 g)
• Step 8

  Add the cooked shrimp back into the pan and the rest of the green onion (greens), tossing everything together. Cook for another minute, then serve and enjoy!

  • 4 stalk green onion (48 g)
    (whites and greens separated)