Recipes

Din Tai Fung Egg Fried Rice

A simple yet delicious egg fried rice inspired by Din Tai Fung.

Servings: 2
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

  • 5 whole eggs
  • 1 tsp white pepper [5g]
  • ½ tbsp salt [7.5g]
  • 5 tbsp cooking oil [75ml]
  • white parts of green onion
  • cold cooked rice
  • 1-1.5 tbsp sugar [15-22.5g]
  • 1.5 tbsp chicken powder or mushroom powder [22.5g]
  • 1.5 tbsp Soy Sauce [22.5ml]
  • ½ tbsp salt [7.5g]
  • green onion [for garnish]

Notes

  • The perfect balance for fried rice in Asian restaurants is a 1:1:0.5 ratio of salt, sugar, and MSG.
  • The sugar helps balance out the salt, which allows the dish to feel more well-rounded.
  • Rather than using straight MSG, Chicken Powder or Mushroom Powder can be used. However, keep in mind that Chicken Powder and Mushroom Powder contains salt; therefore, the ratio for salt is lowered to prevent the dish from becoming overly salty.

Instructions

  1. In a bowl, whisk 5 whole eggs with 1 tsp of white pepper and ½ tbsp of salt.
  2. Turn the heat up to medium-high and add in 5 tbsp of oil. Once the oil is hot, add white parts of the green onion and sauté together for 1 minute.
  3. Add in the eggs, let it set for 30 seconds before breaking the egg apart.
  4. Add in cold cooked rice and sauté together for 1-2 minutes, separating the rice and ensuring the rice is coated in oil.
  5. Season with 1-1.5 tbsp of sugar, 1.5 tbsp of chicken powder or mushroom powder, 1 tsp of white pepper, 1.5 tbsp of Soy Sauce, and ½ tbsp of salt. Continue to fry for 1-2 minutes.
  6. Turn the heat up to high and add in green onion, sauté for 1 minute.