This is a fast and easy Din Tai Fung Shrimp and Egg Fried Rice Recipe going step-by-step.
Din Tai Fung, as referred to “DTF” by raving fans, is a Taiwanese restaurant that was started in Asia and now has 20 locations across 5 states in the US. DTF is famous for their delicious soup dumplings, fried rice and noodles. Every time I go to California or NY, DTF is a must-order for me along with In-and-Out and Sugarfish.
I love Din Tai Fung’s fried rice because it’s authentic Southern Chinese cuisine with the perfect fusion of flavors, textures and most importantly, the elusive “wok hei.” The shrimp and egg fried rice, specifically, is a must-order as it’s the perfect symphony of flavors and textures with a sprinkle of nostalgia.
This specific dish takes me back to childhood and weekend food excursions in Chinatown’s chinese restaurants. This recipe is my version of Din Tai Fung’s Shrimp and Egg Fried Rice.
Before we dive into the instructions, below are some pro-tips to get the dish tasting as close to the real thing as possible.
- Start with Old, Cold Rice: To achieve the distinct texture of DTF’s Egg Shrimp Rice, you need day-old white rice. If you don’t have leftovers, cook the rice ahead of time and let it cool completely. I recommend laying the price out on a tray or cookie sheet so it’s evenly cooled if you are making rice just for this dish. As you prepare to cook the overnight rice, break down the chunks to separate the grains as much as possible so the flavor can wrap around each grain.
- Short-Grain Rice is preferred but not required: Din Tai Fung uses premium Nishiki short-grain rice. This japanese rice has the right moisture content and stickiness to make perfect fried rice. I use jasmine rice because I like the fried rice to be on the drier versus stickier side.
- Wok Hei Magic: What is Wok Hei? “Wok hei” is a Cantonese term that literally translates to “the breath of the wok” which refers to the unique complex flavor and aroma when food is stir-fried in an extremely HOT, well-seasoned wok. This term is used often in Cantonese cooking to describe the distinctive smoky, charred, and seared flavors that results in cooking in a wok over intense heat. This trifecta results in dishes that are irresistibly delicious and filled with umami. This recipe goes fast and works best with an extremely hot wok. If you don’t have a hot wok, you can use a cast iron. I would avoid a non-stick pan as that can break down with the high heat.
- Neutral Oil with a high burn point: Din Tai Fung uses avocado oil for its health benefits and light flavor but you can use whatever neutral cooking oil you’d prefer so long there’s a high smoke point for that wok hei.
Now that you are armed with the insider tips, here is the recipe:
Din Tai Fun Shrimp and Egg Fried Rice
Ingredients
- 2 cups of cooked, old rice (Nishiki) also known as sushi rice. You can use white long-grain or jasmine rice if you prefer a drier, fried rice.
- 3 large whole eggs 4 tbsp of oil (neutral) for cooking. I prefer avocado oil or vegetable oil.
- 1/2 lb of cooked shrimps, peeled and deveined 1 tsp of chicken powder bouillon powder (or Trader Joe’s Vegan Chickenless Seasoning Salt)
- 1/2 tsp of chicken seasoning powder (optional)
- 1/2 tsp of white pepper (I would keep it white pepper v. black as the flavor profiles are a little different.)
- Salt to taste
- 1/2 tsp of sugar
- 1 tablespoon of light soy sauce (optional)
- 1/4 cup of freshly-chopped green or spring onion (divided into scallion whites and scallion greens)
Directions
- Prep your ingredients because the cooking goes FAST. The first rule of successful stir-frying is to have everything ready before you start. This is called “mise en place,” and it’s essential for achieving wok hei. Onion: Cut your green onions, separating the whites from the green. Shrimp: Devein and peel the shrimps. Rinse and pat dry. White rice: Separate any clumps in the rice. Eggs: Scramble them in davance.
- Heat Up the Pan Heat your wok or pan on medium high heat.
- Lightly sauté the Shrimps Add a 1 tbsp of oil. Toss in the shrimp and sauté them for about 1-2 minutes until they’re orange on the outside or even slightly undercooked. Put them aside until you add them back in with the rice.
- Add in the white parts of green onions to the pan. Wipe down the wok or pan and turn the heat up again–this time to high. Pour the 3 tablespoons of oil and wait for it to heat up. It happens quickly. Drop in the whites of the green onions and immediately add in the eggs.
- Scramble Eggs – Let it Shine Add 3 tablespoons of oil to the hot pan and let it shimmer. Then, add your eggs. Due to the high heat, the eggs will bubble immediately. You’re not looking for a standard scrambled egg. Stir the eggs gently to create big, delicately-scrambled egg chunks. The bigger the chunks the yummier in the fried rice.
- Rice Time As soon as the eggs are almost cooked, it’s time to introduce your cooked short grain rice to the party. Add the rice to the pan, breaking up any clumps of rice that might have formed.
- The Seasoning Here’s where the magic happens. Drizzle in the Boullion, salt, sugar, soy sauce, chicken seasoning powder, and white pepper. Remember to taste for saltiness, and add a touch of salt if needed. Stir-fry for another 2-3 minutes until the rice grains are well coated and everything is hot.
- Bringing it All Together Turn the pan up and add back in the shrimp from earlier. The pan will be HOT so move quickly stirring everything together to be coated in the evening. Keep your fire at medium heat to maintain that wok hei charm. Feel free to use your spatula to press down on the rice to give it crisp and wok hei on the rice.
- A Hint of Aroma Finish off your Din Tai Fung-style shrimp fried rice by adding the freshly-chopped green parts of the onions. Optional: Add Sesame oil for some nutty flavor. Save some for the garnish. Stir-fry for another minute or so, ensuring everything is well combined and hot.
- Plate and Garnish Time to eat! Voilà! You’ve just recreated the magic of Din Tai Fung’s Egg Shrimp Fried Rice right in your kitchen.
This recipe for Din Tai Fung’s Egg Shrimp Fried Rice is a true crowd-pleaser. While it’s not the full Din Tai Fung experience, I make this juicy shrimp recipe often for friends sto taste some more authentic Chinese food. The best part is that it takes less than 15 minutes to make.
The way to really elevate this rice dish to make it authentic is to follow the pro-tips outlined above. These key tips will ensure maximum tastiness and sequences that create the real deal of this dish.
What are some of your favorite fried rice combinations?
