Shrimp Fried Rice from Din Tai Fung features succulent shrimp, fragrant jasmine rice, scrambled eggs, and fresh scallions stir-fried to golden perfection, delivering a savory and aromatic dish with a delightful mix of tender seafood and fluffy rice.
Equipments
- Wok
- Wok spatula
- Rice cooker
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoons
- Colander or sieve
- Serving plate
Ingredients
- 12 oz (340g) raw shrimp, peeled and deveined
- 3 cups cooked jasmine rice, chilled
- 2 large eggs
- 3 tablespoons vegetable oil
- ½ cup scallions, finely sliced
- 2 tablespoons soy sauce
- ½ teaspoon salt
- ¼ teaspoon white pepper
Using chilled jasmine rice is crucial to achieving the perfect texture in your shrimp fried rice, as it prevents clumping and ensures each grain remains fluffy. Fresh shrimp should be peeled and deveined to maintain the dish's tender and succulent quality. Measuring the soy sauce accurately helps balance the savory flavors without overpowering the natural taste of the shrimp and scallions. Your scallions must be finely sliced to distribute their fresh aroma evenly throughout the dish. The Shrimp Fried Rice from Din Tai Fung copycat menu replicates the restaurant's signature blend of golden, aromatic rice with tender seafood, offering an authentic homemade experience.
Instructions
- Cook jasmine rice in a rice cooker and chill it thoroughly (preferably overnight).
- Pat shrimp dry with a paper towel; cut into bite-sized pieces if large.
- Crack eggs into a mixing bowl and beat until combined.
- Slice scallions finely using a chef's knife on a cutting board.
- Heat 1 tablespoon of oil in a wok over medium-high heat.
- Add shrimp and stir-fry until pink and cooked through; remove and set aside.
- Add 1 tablespoon of oil to the wok; pour in beaten eggs, scrambling until just set; remove and set aside.
- Add remaining oil to the wok; increase heat to high.
- Add chilled rice, breaking up any clumps with a spatula.
- Stir-fry rice until heated through and lightly golden.
- Return shrimp and eggs to the wok; mix well.
- Add soy sauce, salt, and white pepper; stir well to combine.
- Add sliced scallions; toss to mix and heat through.
- Transfer Shrimp Fried Rice to a serving plate and serve immediately.
Substitution
Shrimp Fried Rice from Din Tai Fung copycat menu relies on chilled jasmine rice to achieve the ideal texture; if you don't have jasmine rice, basmati or long-grain rice can be used, but be sure to cook and chill it thoroughly to prevent clumping. If fresh shrimp is unavailable, frozen shrimp can be substituted--just thaw and pat dry before cooking to maintain the best flavor and texture. You can replace scallions with finely chopped leeks or chives for a similar mild onion note without overpowering the dish. When scrambling eggs, avoid overcooking so they remain tender and integrate seamlessly with the rice. Using a well-seasoned wok and heating the oil until shimmering helps you achieve that signature stir-fry aroma and even cooking.
Tips
Ensure your jasmine rice is fully chilled before stir-frying, as warm rice tends to clump and become mushy. Patting shrimp dry is crucial to achieve a quick sear without steaming, preserving their succulent texture. When scrambling eggs, remove them from heat just before fully set to keep them soft and tender in the final dish. Use a high heat when stir-frying the rice to get that desirable slight crispness without burning.
Nutritions
Shrimp Fried Rice from Din Tai Fung offers a balanced combination of protein from succulent shrimp and eggs, along with carbohydrates from fragrant jasmine rice, providing a steady energy source. The dish contains essential vitamins and minerals from scallions, such as vitamin K and antioxidants, which support overall health. You benefit from healthy fats and moderate sodium levels due to the use of vegetable oil and soy sauce, making this meal flavorful yet mindful of nutrition. Its portion of lean protein promotes muscle maintenance while the rice aids in sustained fullness.
Storage
Store your Shrimp Fried Rice in an airtight container to maintain freshness and prevent moisture loss. Refrigerate promptly and consume within 2 days to ensure optimal flavor and safety. When reheating, use a stovetop wok or microwave to warm evenly, adding a splash of water if needed to restore moisture.
Variation or Alternatives
You can substitute jasmine rice with basmati or brown rice for a nuttier flavor and added fiber. For a richer taste, try cooking the eggs into small curds or incorporating a splash of oyster sauce along with soy sauce. Swap scallions with chives or green garlic to give your dish a subtle, fresh twist. If you prefer, use a non-stick skillet instead of a wok to simplify the stir-frying process while maintaining even heat distribution.
Allergies
Shrimp Fried Rice from Din Tai Fung contains shellfish, which is a common allergen and can cause severe reactions in individuals sensitive to shrimp. The dish also includes eggs and soy sauce, both of which may trigger allergies in some people due to egg proteins and soy allergens. You should always verify ingredients and check for cross-contamination risks if you have known food allergies.
Why this recipe?
Shrimp Fried Rice from Din Tai Fung is loved for its perfect balance of fluffy rice, succulent shrimp, and subtle seasoning that enhances natural flavors without overwhelming them. The dish uses high-quality ingredients, including fresh shrimp and premium jasmine rice, creating an authentic taste reminiscent of traditional Taiwanese cuisine. Making your own copycat version lets you customize the dish to your preferences while mastering a restaurant-favorite recipe known for its rich umami and satisfying texture. Your efforts in recreating this popular menu item will result in a delicious meal that captures the essence of Din Tai Fung's culinary expertise.