Simple but so addictive, we attempted a copycat version of Din Tai Fung's famous shrimp and egg fried rice at home. Verdict? Great success! With our golden brown rice, this dish becomes even more fragrant with a lightly toasted aroma. A family favourite for sure!
8 medium prawns – deshelled & deveined
1 teaspoon of sugar
1/2 teaspoon of baking soda
1 tablespoon oil
2-3 tablespoons cooking oil
4 eggs, beaten with a dash of salt
3 cups The Little Brown Rice Company rice, cooked and cooled (preferably kept overnight)
1.5 teaspoon of chicken stock powder
1 teaspoon salt
2 teaspoons sesame oil
1 tablespoon soy sauce
2 tablespoons spring onion, chopped
Pepper, to taste
Place prawns in a large bowl. Cover with water and mix in sugar and baking soda until dissolved. Top with ice cubes and refrigerate for 30 minutes.
Heat pan and add oil. Fry prawns until beginning to just turn pink. Set aside.
Heat pan until hot, add in oil and swirl so that pan is coated. When oil is hot, pour in eggs. Scramble lightly and cook until half set.
Add in rice, fry until rice starts to sizzle. Add in chicken stock powder, salt, sesame oil and soy sauce. Mix everything well.
Add in prawns and cook for a few minutes longer. Add in spring onion and fry for additional 1-2 minutes.
Dish and serve piping hot!
Recipe adapted from SpiceNPans.