Din Tai Fung’s shrimp fried rice is one of the most famous fried rice dishes in the world, and it ignores most of what the internet has taught you about fried rice. No soy sauce. No day-old rice. Just five ingredients, solid wok technique, and a simple seasoning blend called “House Seasoning” made from chicken powder, salt, and MSG. In this video, I break down the exact rice Din Tai Fung uses (Taikeng No. 9 in Taiwan, Nishiki in the US), why fresh rice actually works better than day-old for this dish, the correct water-to-rice ratio that prevents mushy grains, how to get that golden egg coating on every grain without butter, and the alkaline shrimp trick that gives you restaurant-level snap at home. Everything is adapted for a standard home burner.
Download the full recipe document here:
Wanna learn how to make Thai Takeout fried rice at home? Watch this next: https://youtu.be/xvIiCTnL-b0
Main ingredients for this fried rice (affiliate links):
Nishiki Medium Grain Rice: https://geni.us/j3nKK
Lee Kum Kee Chicken Powder (Red Tin): https://geni.us/3YwfBXM
Aji-No-Moto MSG: https://geni.us/FV5mIa
Morton’s Table Salt: https://geni.us/0JaL
Baking Soda: https://geni.us/2Apujc
Vegetable Oil: https://geni.us/gUOEeub
Kitchen equipment (affiliate links):
14 Inch Mandarin Wok: https://geni.us/yppwqb
Wok Spatula Ladle: https://geni.us/AQmlKP
Spider Strainer: https://geni.us/YOU8Cq
Made In 5 quart Saucier: https://madeincookware.pxf.io/jeM97Z
Duxtop Induction Burner: https://geni.us/mOpIF
Butane Burner Stove: https://geni.us/yXYxEf9
Butane Canisters: https://geni.us/g4u9oM
Anchor Glass Ramekins: https://geni.us/Jplij
Stainless Kitchen Prep Bowls: https://geni.us/jXax3
Squirt Bottle: https://geni.us/h1m4h0
Kitchen Scale: https://geni.us/hhwZF
Measuring Cups: https://geni.us/sKcCUZM
Measuring Spoons: https://geni.us/Fe7U4M
Deli Containers: https://geni.us/rJXoK
Le Creuset (small) Dutch Oven: https://geni.us/R0iAqe
Le Creuset (big) Dutch Oven: https://geni.us/rzZwFz
Silicone Spatula: https://geni.us/j3UhW4X
Zojirushi Rice Cooker: https://geni.us/34iURhM
Budget Zojirushi Rice Cooker: https://geni.us/FDDUW
Baking Sheet: https://geni.us/KJQxnsf
Cutting Board: https://geni.us/zIWbTB
Music by Epidemic Sound (free 30-day trial! Affiliate link):
https://share.epidemicsound.com/v23gld
Timestamps:
0:00 Intro
0:36 Why only 5 ingredients works
0:52 The rice: Taikeng No. 9 vs. Nishiki
1:48 Cooking the rice: Water ratio and method
3:51 Fresh rice vs. day-old rice myth
4:35 The House Seasoning: Chicken powder, salt, MSG
5:25 Shrimp prep: Alkaline wash for snap
6:14 The stir-fry: Egg technique and Silver over Gold
8:07 Plating: The dome flip
8:36 Taste test
Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com
21 Comments
If anyone's got the hookup on Knorr's Hong Kong Formula, let me know in the comments below. No questions asked! And if you want to try a totally different fried rice style, check out my Thai Takeout version here: https://youtu.be/xvIiCTnL-b0
OH MY GOD, I just did the egg and the house mix
DIVINE! EXACTLY LIKE CHINESE FRIED RICE! THIS IS INSANE!
2:02 Actually, if you want to cook white rice like the rice eating Asians (Chinese, Japanese, Korean), most of us soak the rice after washing it, before cooking it. The soaking time varies, but usually between 15 to 30 minutes. That’s what making the rice bouncy and Q-y 🙂
I've been using medium grain rice for years. Right out of the cooker, and directly onto the flat top, or into the wok. Is it easier to use day old rice? Sure. But it doesn't taste as good. Fresh rice tastes better, and the added moisture in the rice makes for a better final product.
Perhaps you could use soy sauce powder for the soy flavor without moisture
Not a pea or carrot in sight, thank goodness!
This guy is hoping Uncle Roger will notice him.
How would you recommend bulk cooking this, if i dont care about it being perfect? I love din tai fung styled rice but bulk cooking/meal prepping helps me be more excited about cooking. Because then it means i can eat it all week easily.
"You can do it in 5 minutes"
Save the water for your hair!
Day old rice always
I’m going to give this method a go – but yeah something I’ve been doing for some time now is putting eggs over my rice. I fry the rice and eggs together for a little while (my stove top doesn’t get very hot so it’s all good) and yeah the rice turns out amazing. If I want eggs/set eggs in my rice also – I just cook some eggs first about 75% done – cook my rice in eggs – and once that’s done – ad in other ingredients including my 75% cooked eggs
Amazing as always Jason. I'm a fried rice connoisseur so I have to add this to my list.
Made it 2 days in a row… super bomb…today I slightly braised one side of the shrimp and after plating.. a light drizzle of fresh lime
Great video Jason! Love this.
You’re only addicted fried rice when you start cutting lines of msg instead of sticking to key bumps.
‘The rice stays good in there for days’ is crazy 😷😂😂
Everyone has their own fried rice preferences. I personally favor the "Wok Hei" charred flavor achieved through high-heat commercial style burners (unattainable with standard home stove), along with the firm texture of 2 day-old rice. While this recipe is appealingly simple, it doesn't quite match my preferred taste and texture.
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Everything tastes good with MSG. But they all tastes similar lol