Din Tai Fung Fried Rice recipe (2023)

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The Ultimate Guide to Mastering Din Tai Fung Fried Rice at Home

In the bustling world of delectable Asian cuisine, Din Tai Fung stands tall with its unmatched culinary wonders. Among them, one dish that always steals the show is the famous Din Tai Fung fried rice. Let’s dive into the intricacies of creating this Asian delicacy at home.

Introduction: The Art of Din Tai Fung Fried Rice

Din Tai Fung Fried Rice is not your typical fried rice. It’s a symphony of flavours and textures that create a delightful dining experience. The star of this dish is the prawns, delicately cooked to perfection. Coupled with fluffy rice and savoury eggs, each mouthful promises an explosion of flavours.

Essential Ingredients for Din Tai Fung Fried Rice Recipe

To recreate this culinary masterpiece, you’ll need:

8 – 10 pieces of mid-size prawns, deshelled & deveined

1 teaspoon of sugar

0.5 teaspoon of baking soda

Enough water to cover prawns

Some ice cubes

1 tbsp of neutral oil, plus 3 more for cooking

4 large eggs

Scallion whites

Preparing the Prawns: A Crucial Step

The secret to tender, succulent prawns lies in the preparation. Start by de-shelling and deveining 8 to 10 pieces of mid-size prawns. Once done, marinate the prawns in a mixture of 1 teaspoon of sugar and 0.5 teaspoon of baking soda. Then, add enough water to cover the prawns and a handful of ice cubes. This process helps maintain the prawns’ crisp texture while providing a hint of sweetness that perfectly balances the savoury elements of the dish.

Cooking the Prawns: The Art of Perfect Timing

In a wok or pan over high heat, add 1 tablespoon of neutral oil. Add the prepared prawns and cook for 2 minutes or until just cooked through. Be mindful not to overcook the prawns as they can easily become rubbery. Once cooked, remove the prawns and set them aside.

The Rice and Eggs: The Backbone of the Dish

In the same pan over medium-high heat, heat 3 tablespoons of neutral oil and fry scallion whites for 15 seconds. Next, crack open 4 large eggs and scramble them, combining with the scallion whites. The eggs should be slightly runny to create a creamy texture that binds the rice and prawns together.