Do you ever find yourself wondering what to pair with a delightful dish of fried rice? Imagine a steaming bowl of shrimp fried rice from Ding Tai Fung, perfectly complemented by a fresh side of sautéed vegetables or a zesty cucumber salad.
The crispy textures of these sides enhance the meal beautifully. Whether you enjoy a glass of chilled Sake or a refreshing iced tea alongside, the experience is always a triumph.
Ding Tai Fung Fried Rice is a dish that transforms simple ingredients into a delicious, hearty meal. It’s distinguished by its fragrant rice combined with the freshest ingredients, including shrimp and scrambled eggs.
This version is inspired by one of my favorite restaurants, famed for its innovative take on traditional dishes. What makes it special are the layers of flavor that come from the cooking process. Each grain of rice is treated with care, ensuring it absorbs all of the lovely seasonings.
If one word could encapsulate the taste of Ding Tai Fung Fried Rice, it would be satisfying. The shrimp brings a succulent sweetness, while the eggs add richness and enhance the texture. A blend of scallions introduces a hint of sharpness, contrasting beautifully with the mildness of the rice.
The seasoning—salt, sugar, and a touch of white pepper—creates a symphony of flavors that dances across the palate. It’s the sort of dish that leaves you reaching for one more bite, wanting to savor every morsel.
Ding Tai Fung Fried Rice is not just another fried rice dish; it’s an experience wrapped up in flavors and memories. The appeal lies in its versatility.
You can whip it up quickly for lunch, serve it during a family dinner, or even pair it with a sumptuous array of sides for a party. Plus, the ingredients mix together in harmony, making it a universally loved dish.
Before we dive into the cooking process, let’s gather our ingredients. Here’s what you’ll need:
For the Fried Rice:
For the Shrimp Marinade:
Let’s get cooking! Here’s how you can make this delightful dish in simple steps.
Begin by marinating your shrimp. Combine 1 teaspoon of neutral oil, ½ teaspoon of kosher salt, ¼ teaspoon of white pepper, ⅛ teaspoon of baking soda, and ½ teaspoon of rice vinegar in a bowl. Toss in your shrimp and ensure each piece is coated.
Set this aside for about 15-20 minutes. This step enhances the texture and flavor of the shrimp.
Now, let’s talk rice. Using day-old rice gives you that perfect texture to achieve fried rice. In a large non-stick skillet or wok, heat 2 tablespoons of neutral oil over medium heat. Once hot, add the frozen rice, breaking up any clumps.
Fry for about 4-5 minutes until heated through. Add 1 teaspoon of chicken bouillon powder, 1 teaspoon kosher salt, 1 teaspoon granulated sugar, and ½ teaspoon ground white pepper. Stir for another 2-3 minutes until the rice is fragrant.
In another skillet, heat another 2 tablespoons of neutral oil over medium-high heat. Add the marinated shrimp and cook for about 3-4 minutes, flipping them halfway. Once they turn pink and are cooked through, remove them from the skillet and set aside.
In the same skillet used for shrimp, add a little more oil if necessary (about a tablespoon). Crack in the eggs and scramble them until they’re partially set.
You want them fluffy but not completely cooked through, as they'll finish cooking in the next step.
Now, return the cooked rice to the skillet along with the shrimp. Add the chopped scallion whites and stir everything together. Pour in 1 tablespoon of soy sauce and mix well. Let everything cook for another 2-3 minutes, ensuring the rice absorbs the flavors.
Lastly, stir in the greens from the scallions. Adjust seasoning if needed. If you’re using MSG for that extra umami punch, sprinkle it in now. Give it another good stir, then turn off the heat. Your Ding Tai Fung Fried Rice is ready to be served!
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For optimal freshness, reheat in a skillet over medium heat. Stir occasionally to ensure even heating. You might need to add a splash of water or oil to keep it from drying out.
Ding Tai Fung Fried Rice is more than just a simple dish; it’s a story of flavors and an experience that brings people together. As you master the art of making this delightful meal, you’ll find joy not just in the cooking but in sharing it with your loved ones.
Try it out, and let your kitchen be filled with the delicious aromas that make every meal memorable. Whether it's a family dinner or a special occasion, this fried rice is sure to steal the spotlight. So grab your ingredients and start this culinary adventure!
Join me as we embark on a flavorful journey through the delightful culinary masterpiece of Ding Tai Fung Fried Rice. This dish, a staple in many Asian households and restaurants, stands out not just for its taste but also for its ability to evoke memories and warmth around the dining table.
I still remember the first time I tasted it at a small restaurant in my neighborhood. The aroma of those ingredients mixed together brought back memories of family dinners, laughter, and stories shared over a cozy meal.
Begin by marinating your shrimp. Combine 1 teaspoon of neutral oil, ½ teaspoon of kosher salt, ¼ teaspoon of white pepper, ⅛ teaspoon of baking soda, and ½ teaspoon of rice vinegar in a bowl. Toss in your shrimp and ensure each piece is coated.
Set this aside for about 15-20 minutes. This step enhances the texture and flavor of the shrimp.
Now, let’s talk rice. Using day-old rice gives you that perfect texture to achieve fried rice. In a large non-stick skillet or wok, heat 2 tablespoons of neutral oil over medium heat. Once hot, add the frozen rice, breaking up any clumps.
Fry for about 4-5 minutes until heated through. Add 1 teaspoon of chicken bouillon powder, 1 teaspoon kosher salt, 1 teaspoon granulated sugar, and ½ teaspoon ground white pepper. Stir for another 2-3 minutes until the rice is fragrant.
In another skillet, heat another 2 tablespoons of neutral oil over medium-high heat. Add the marinated shrimp and cook for about 3-4 minutes, flipping them halfway. Once they turn pink and are cooked through, remove them from the skillet and set aside.
In the same skillet used for shrimp, add a little more oil if necessary (about a tablespoon). Crack in the eggs and scramble them until they’re partially set.
You want them fluffy but not completely cooked through, as they'll finish cooking in the next step.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I'm Lisa Schneider, a registered dietitian and the creator of Simple Food Dishes. My passion is to help people create easy, nutritious meals that fit seamlessly into their busy lives. Through this blog, I aim to make home cooking fun, accessible, and stress-free for everyone!