Din Tai Fung Shrimp Fried Rice
Din Tai Fung's Shrimp Fried Rice is a famous dish, so popular that it has been recreated countless times by home cooks and internet chefs. This recipe captures the essence of the world-renowned restaurant's signature style, elevating humble ingredients to more than the sum of its parts. If achieving restaurant-quality fried rice has ever eluded you, the secret lies in the seasonings: chicken bouillon powder, white pepper, and yes—MSG. Whether you're using day-old or freshly cooked rice, this recipe promises restaurant-quality results in your own kitchen. Recipe Notes: What is MSG?: Monosodium Glutamate (MSG) is a flavor enhancer commonly used in cooking, especially in Asian cuisines and processed foods. It is the sodium salt of glutamic acid, an amino acid that occurs naturally in many foods, such as tomatoes, cheese, and mushrooms. MSG adds a savory, umami flavor to dishes. What kind of rice does Din Tai Fung use?: Din Tai Fung uses a medium grain white rice. Is "day old" rice necessary?: Either fresh or "day old" can work. For reference, Din Tai Fung uses fresh medium grain rice. If you opt for fresh rice, you can prepare it with less water to allow the grains to be dryer and more firm.
Ingredients
- 2 cups rice
- 4 egg
- 4 tbsp neutral oil
- 4 stalks green onion
- 1 tsp chicken bouillon
- 1/4 tsp MSG
- 1/2 tsp white pepper
- 1/2 lb shrimp
- 1 tsp neutral oil
- 1/8 tsp baking soda
- 1/4 tsp salt
Instructions
- 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.
- 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.
- 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
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.
- 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.
- 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.
- 7
Add chicken bouillon powder, MSG, and white pepper powder, then mix thoroughly into the rice until incorporated. Taste and adjust for seasoning.
- 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!