Fried Rice (Din Tai Fung style)

 

8 mid-size prawns (shelled and deveined) or 3 strips of Chinese sausage cut into cubes. 

• 1 tsp sugar

• ½ tsp baking soda

• water to cover prawns

• 1 cup ice cubes

• 4 + 4 tbsp oil

• 5 eggs

• 3 cups cooked rice

• 1 tsp chicken stock powder

• ¾ tsp salt

• ¾ tbsp soy sauce

• 2 stalk spring onion (chopped)

• ½ tsp pepper

  
  

  Method: 

  If you’re using Chinese sausage, heat oil in pan and sauté the sausage and set aside. 

  
  

  If you’re using shrimps, immersed the shrimps in cold water with the sugar and baking soda. Set aside in fridge gor 30 mins. Then heat oil in pan and sauté the shrimps until pink. Set aside. 

  
  

  Next Fry the Rice: 

  
  

  • In a hot wok, add in the remaining oil to heat up.
  • Add eggs into the pan. Break yolks and stir. Do not let eggs cook all the way. As long as there’s some scrambled, and the rest runny, time to add the rice because you want the runny eggs to coat the rice.
  • Add rice and stir. Breakup the rice individually using your ladle as you stir. Keep stirring around and make sure it’s evenly coated with eggs.
  • Add chicken seasoning and salt. Mix well.
  • Add soy sauce and continue to fry until dry.
  • Add spring onion and pepper to taste.
  • Add prawns or Chinese sausage. You can practically use any protein but make sure you cook it first and add towards the end. Toss and serve!