Ingredients

  • Serves 2-3 pax
  • 8 mid-size prawns (shelled and deveined)

  • 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

Din Tai Fung Fried Rice
Recipe Courtesy of
Asian Food Network

Din Tai Fung Fried Rice

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If you find yourself frequently burdened with leftover rice, we have the perfect and delicious solution for you. That’s right, you can use leftover rice to create a dish that is economical, incredibly easy to prepare and will be mainstay on your dining table. Simply fry, stir and voilá –fried rice paradise!
  • Easy
  • 40 min
  • 15 min
  • 10 min
  • 3 steps
  • 13 Ingredients
  • Easy
  • 3 steps
  • 13 Ingredients
  • 40 min
  • 15 min
  • 10 min

Instructions

  1. Prepare the prawns

    • In a bowl, mix sugar and baking powder into water.
    • Put prawns into water
    • Add ice cubes. Leave bowl in fridge for 30 mins.
    • Remove, drain and rinse prawns. Set aside.
    Prepare the prawns


  2. Fry prawns

    • Heat oil in a pan. Pan fry prawns in medium heat. Cook each side for about 1-2 minute until 80% done.
    • Remove from heat and set aside.


  3. Fry Rice

    • In the same pan, add in the remaining oil to heat up.
    • Add eggs into the pan. Break yolks and stir.
    • Add rice and stir. Separate the rice and don’t let them clamp together. Keep stirring around and make sure its evenly coated with eggs.
    • Add chicken stock powder and salt. Mix well.
    • Add soy sauce and continue to fry until dry.
    • Add spring onion and pepper to taste.
    • Add prawns and give it a final toss for 15 sec and turn off heat.
    Fry Rice


Garnish and Serve!

Serve fried rice hot.

Garnish and Serve!
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    Ingredients
    • Serves 2-3 pax
    • 8 mid-size prawns (shelled and deveined)

    • 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

    Nutrition
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