Copycat Din Tai Fung Fried Rice
Copycat Din Tai Fung Fried Rice
Ingredients
- 2 cups cooked jasmine rice, day old
- 100 g prawns, peeled and deveined
- 2 teaspoons oil, for cooking
- 1 tablespoon garlic, minced
- 400 g chicken breast, diced
- 2 large eggs, whisked
- a pinch MSG, optional, added to eggs
- 1 teaspoon salt
- 1/2 teaspoon white pepper, for rice
- 1/2 cup spring onion, chopped
For the Sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
- 1 tablespoon oyster sauce
- 2 teaspoons sesame oil
Instructions
- 1
Ensure you have 2 cups of day-old jasmine rice ready. Peel and devein 100g of prawns. Dice 400g of chicken breast into small, even pieces. Mince 1 tablespoon of garlic. Whisk 2 large eggs in a bowl, adding a pinch of MSG if desired. Chop 1/2 cup of spring onion.
⏱️ 10 min
- 2
In a separate small bowl, combine all sauce ingredients: 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1/2 teaspoon sugar, 1/4 teaspoon white pepper, 1 tablespoon oyster sauce, and 2 teaspoons sesame oil. Mix well and set aside.
⏱️ 5 min
- 3
Heat a wok over high heat until it begins to smoke. Add 2 teaspoons of oil.
⏱️ 1 min
- 4
Pour the whisked eggs into the hot wok. Stir and scramble until they are just cooked through but still soft. Remove the scrambled eggs from the wok and set aside.
⏱️ 2 min
- 5
Add the peeled and deveined prawns to the hot wok. Cook for a short period until they turn pink and are just cooked through. Remove the prawns and set aside with the eggs.
⏱️ 2 min
- 6
Add the diced chicken breast to the wok. Stir-fry until the chicken is browned and cooked through.
⏱️ 5 min
- 7
Push the cooked chicken to one side of the wok. Add the minced garlic to the empty side and stir-fry for a few seconds until fragrant. Mix the fragrant garlic with the chicken.
⏱️ 1 min
- 8
Add the 2 cups of day-old jasmine rice to the wok. Use your spatula to break up any clumps, ensuring the rice is separated. You want to hear that sizzle.
⏱️ 2 min
- 9
Season the rice with 1 teaspoon of salt and 1/2 teaspoon of white pepper. Continue to stir-fry, mixing the seasonings evenly with the rice.
⏱️ 2 min
- 10
Pour the pre-mixed sauce over the rice. Stir-fry vigorously to ensure all the rice grains are coated with the sauce.
⏱️ 2 min
- 11
Add the previously cooked scrambled eggs and prawns back into the wok. Toss everything together to combine.
⏱️ 1 min
- 12
Finally, add the 1/2 cup of chopped spring onion. Give it a quick stir-fry for a few more seconds to incorporate.
⏱️ 1 min
- 13
Transfer the Din Tai Fung style fried rice to a serving plate. Enjoy immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Copycat Din Tai Fung Fried Rice
- 2 cups cooked jasmine rice, day old
- 100 g prawns, peeled and deveined
- 2 teaspoons oil, for cooking
- 1 tablespoon garlic, minced
- 400 g chicken breast, diced
- 2 large eggs, whisked
- a pinch MSG, optional, added to eggs
- 1 teaspoon salt
- 1/2 teaspoon white pepper, for rice
- 1/2 cup spring onion, chopped
For the Sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
- 1 tablespoon oyster sauce
- 2 teaspoons sesame oil
Instructions
- 1
Ensure you have 2 cups of day-old jasmine rice ready. Peel and devein 100g of prawns. Dice 400g of chicken breast into small, even pieces. Mince 1 tablespoon of garlic. Whisk 2 large eggs in a bowl, adding a pinch of MSG if desired. Chop 1/2 cup of spring onion.
⏱️ 10 min - 2
In a separate small bowl, combine all sauce ingredients: 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1/2 teaspoon sugar, 1/4 teaspoon white pepper, 1 tablespoon oyster sauce, and 2 teaspoons sesame oil. Mix well and set aside.
⏱️ 5 min - 3
Heat a wok over high heat until it begins to smoke. Add 2 teaspoons of oil.
⏱️ 1 min - 4
Pour the whisked eggs into the hot wok. Stir and scramble until they are just cooked through but still soft. Remove the scrambled eggs from the wok and set aside.
⏱️ 2 min - 5
Add the peeled and deveined prawns to the hot wok. Cook for a short period until they turn pink and are just cooked through. Remove the prawns and set aside with the eggs.
⏱️ 2 min - 6
Add the diced chicken breast to the wok. Stir-fry until the chicken is browned and cooked through.
⏱️ 5 min - 7
Push the cooked chicken to one side of the wok. Add the minced garlic to the empty side and stir-fry for a few seconds until fragrant. Mix the fragrant garlic with the chicken.
⏱️ 1 min - 8
Add the 2 cups of day-old jasmine rice to the wok. Use your spatula to break up any clumps, ensuring the rice is separated. You want to hear that sizzle.
⏱️ 2 min - 9
Season the rice with 1 teaspoon of salt and 1/2 teaspoon of white pepper. Continue to stir-fry, mixing the seasonings evenly with the rice.
⏱️ 2 min - 10
Pour the pre-mixed sauce over the rice. Stir-fry vigorously to ensure all the rice grains are coated with the sauce.
⏱️ 2 min - 11
Add the previously cooked scrambled eggs and prawns back into the wok. Toss everything together to combine.
⏱️ 1 min - 12
Finally, add the 1/2 cup of chopped spring onion. Give it a quick stir-fry for a few more seconds to incorporate.
⏱️ 1 min - 13
Transfer the Din Tai Fung style fried rice to a serving plate. Enjoy immediately.
⏱️ 1 min