Easy Din Tai Fung Shrimp and Egg Fried Rice

Step 1

Use your clean hands to separate any clumps from the rice. Leftover refrigerated rice is perfect because they are drier and easy to separate the clumps. This helps a lot when you stir fry they won't stick to each other

Step 2

Put the shrimp in ice-cold water and place in the fridge for 30 minutes. This will crisp up the shrimp. Drain off water and pat the shrimp dry. Season with a small pinch of salt and ground pepper

Step 3

Preheat your wok over high heat. Add 1 Tbsp of oil. Add shrimp and stir fry until they just started to turn pink. Remove from the wok

Step 4

Add the rest of the oil into the wok. Crack in eggs and scramble for about 10 seconds. Add rice and stir to break up any lumps and make sure the rice grains are coated with the eggs. Add salt and sugar and continue to stir fry until the rice grains are dry

Step 5

Add the shrimp back in followed by some chopped green onion. Have a taste and add more salt and/or sugar as needed to suit your taste