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Din Tai Fung style Egg and Shrimp Fried Rice

Mmmm Din Tai Fung style Egg and Shrimp Fried Rice
Din Tai Fung style Egg and Shrimp Fried Rice

3 cups day old cooked rice
1 slice bak kwa, cut into small pieces (optional)
8 raw peeled shrimp
1 teaspoon baking soda
2 eggs, beaten (add half teaspoon salt and 1 teaspoon oil)
2 tablespoons chopped green onions
1 teaspoon minced garlic
1 teaspoon mushroom seasoning or half teaspoon chicken seasoning
2 tablespoons vegetable oil

Clean and dry shrimp, toss in baking soda and set aside for 10 minutes. Rinse baking soda and pat shrimp dry.
In the meantime, pour the beaten egg (with salt and oil added) over the cooked rice in a large bowl. Stir, ensuring that each grain of rice is coated with egg.
In a heated wok, add 1 tablespoon vegetable oil and fry shrimp until cooked through. Set aside.
In the same wok, add the remaining oil and minced garlic. Give a quick stir and turn up heat to high. Add the rice. Keep tossing until egg is cooked, rice is dry and “dances” in the wok. Add the mushroom or chicken seasoning.
Add the bak kwa, green onions and cooked shrimp. Toss to combine and serve immediately



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