Din Tai Fung Chicken Fried Rice (At Home)
Din Tai Fung Chicken Fried Rice (At Home)
Ingredients
For the Chicken Marinade
- 1 pound boneless, skinless chicken breast, sliced very thin against the grain
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon baking soda
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 tablespoon water
For the Fried Rice
- 4 cups day-old cooked jasmine rice, cold
- 4 large eggs
- 1/2 cup green onions, chopped, divided
- 2 tablespoons vegetable oil, divided
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon garlic powder
- 1 teaspoon chicken bouillon powder
Instructions
- 1
Prepare the chicken: Slice the chicken breast very thin against the grain, ideally at a 45-degree angle. In a medium bowl, combine the sliced chicken with salt, black pepper, baking soda, cornstarch, 1 tablespoon of vegetable oil, and water. Mix thoroughly with your hands until the chicken is well coated and slightly tacky. This velveting technique helps keep the chicken tender.
⏱️ 5 min
- 2
Cook the chicken: Heat 1 tablespoon of vegetable oil in a large wok or a large non-stick frying pan over high heat until shimmering. Add the marinated chicken in a single layer and sear for 2-3 minutes per side, or until lightly golden and cooked through. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked chicken from the pan and set aside.
⏱️ 5 min
- 3
Prepare the rice: Ensure you are using cold, day-old cooked jasmine rice. Break up any clumps in the rice with your hands to separate the grains. This is crucial for achieving the desired light and fluffy texture.
⏱️ 2 min
- 4
Cook eggs and rice: Add the remaining 1 tablespoon of vegetable oil to the hot pan (with any residual oil from the chicken). Crack the 4 large eggs directly into the pan. Immediately add the prepared day-old rice and half of the chopped green onions (1/4 cup). Stir and toss vigorously, breaking up the eggs as they cook, to combine the eggs, rice, and green onions. Continue to stir-fry until each grain of rice is coated with egg and the rice is heated through, about 3-4 minutes.
⏱️ 5 min
- 5
Season the rice: Season the rice mixture with salt, garlic powder, and chicken bouillon powder. Continue to stir and toss vigorously for another 1-2 minutes to distribute the seasonings evenly throughout the rice.
⏱️ 2 min
- 6
Combine and finish: Return the cooked chicken to the pan with the fried rice. Add the remaining 1/4 cup of chopped green onions. Perform a quick toss to fully integrate all the ingredients. Cook for one final minute to ensure everything is hot and well combined.
⏱️ 1 min
- 7
Serve: For a signature Din Tai Fung presentation, pack the fried rice tightly into a small serving bowl. Invert the bowl onto a plate to create a neat mound of fried rice. Serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Din Tai Fung Chicken Fried Rice (At Home)
For the Chicken Marinade
- 1 pound boneless, skinless chicken breast, sliced very thin against the grain
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon baking soda
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 tablespoon water
For the Fried Rice
- 4 cups day-old cooked jasmine rice, cold
- 4 large eggs
- 1/2 cup green onions, chopped, divided
- 2 tablespoons vegetable oil, divided
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon garlic powder
- 1 teaspoon chicken bouillon powder
Instructions
- 1
Prepare the chicken: Slice the chicken breast very thin against the grain, ideally at a 45-degree angle. In a medium bowl, combine the sliced chicken with salt, black pepper, baking soda, cornstarch, 1 tablespoon of vegetable oil, and water. Mix thoroughly with your hands until the chicken is well coated and slightly tacky. This velveting technique helps keep the chicken tender.
⏱️ 5 min - 2
Cook the chicken: Heat 1 tablespoon of vegetable oil in a large wok or a large non-stick frying pan over high heat until shimmering. Add the marinated chicken in a single layer and sear for 2-3 minutes per side, or until lightly golden and cooked through. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked chicken from the pan and set aside.
⏱️ 5 min - 3
Prepare the rice: Ensure you are using cold, day-old cooked jasmine rice. Break up any clumps in the rice with your hands to separate the grains. This is crucial for achieving the desired light and fluffy texture.
⏱️ 2 min - 4
Cook eggs and rice: Add the remaining 1 tablespoon of vegetable oil to the hot pan (with any residual oil from the chicken). Crack the 4 large eggs directly into the pan. Immediately add the prepared day-old rice and half of the chopped green onions (1/4 cup). Stir and toss vigorously, breaking up the eggs as they cook, to combine the eggs, rice, and green onions. Continue to stir-fry until each grain of rice is coated with egg and the rice is heated through, about 3-4 minutes.
⏱️ 5 min - 5
Season the rice: Season the rice mixture with salt, garlic powder, and chicken bouillon powder. Continue to stir and toss vigorously for another 1-2 minutes to distribute the seasonings evenly throughout the rice.
⏱️ 2 min - 6
Combine and finish: Return the cooked chicken to the pan with the fried rice. Add the remaining 1/4 cup of chopped green onions. Perform a quick toss to fully integrate all the ingredients. Cook for one final minute to ensure everything is hot and well combined.
⏱️ 1 min - 7
Serve: For a signature Din Tai Fung presentation, pack the fried rice tightly into a small serving bowl. Invert the bowl onto a plate to create a neat mound of fried rice. Serve immediately.