Chinese Fried Rice is a simple and yet difficult to master dish. Once you get the hang of it, you can fry this super yummy easy meal anytime. This is our Din Tai Fung inspired Fried Rice w/ Shrimps. We actually stood outside DTF kitchen to figure out what ingredients were used. Opps – I hope we won’t be banned from Din Tai Fung because that’d be tragic. Sorry I digressed…Back to this recipe- if you don’t like prawns, please feel free to omit it. When we dine in Din Tai Fung, fried rice is one of our must-order dishes but instead of ordering shrimp fried rice, we always go for their pork chop fried rice. OMG so good! I’ll get Roland to show you how to prepare their pork chop next time.
Watch our step-by-step video here and see the ingredient list below for your easy reference.
We would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality non-stick pan in the video respectively. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. These two brands are also available in most major departmental stores in Malaysia.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Serves 4 – 5 pax
How to prepare prawns before pan-frying
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
Some cooking oil
4 cups of overnight cooked Jasmine rice (250ml cup size)
1.5 teaspoon of chicken stock powder
1 teaspoon of salt
1 tablespoon of soya sauce
2 stalks of spring onion
A few dashes of white pepper
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