Fuiyoh! Here’s the third iteration of our favourite Din Tai Fung (DTF)-inspired fried rice recipe!
Evolution of DTF Fried Rice
Some background: If you followed us from way back when – you’ll know that #thokohmasak really took off when we shared our first DTF Shrimp Fried Rice recipe!
We cooked this dish during MCO 1.0 last year, due to our intense craving for Din Tai Fung’s famous “wok hei” (Cantonese for “breath of the wok”) infused fried rice. We were so happy that our attempt was close to 80% of the real deal!
Din Tai Fung shrimp fried rice 1.0 
Golden DTF shrimp fried rice 2.0
It resonated with people so much that we cooked a second version during MCO 2.0 – which we call Golden DTF Shrimp Fried Rice!
The second recipe basically incorporates the golden rice technique – where we coat the rice with egg yolk before frying them! This step really helps seal the flavours in each grain and gives it a rich, fatty aroma.
Ladies and gentlemen – here’s our DTF Fried Rice 3.0!
Minus the shrimps, hello chicken!
For this version, we took inspiration from another DTF’s popular dish – egg fried rice with pork chop. However, we decided to use chicken instead to make it accessible to our friends who don’t eat pork.
There’s no difference in how we fry the rice – we use overnight rice and coat them with yolk before frying. This round we added two yolks at the end so we got some yolk bits in the rice.
Key tips
The KEY TIPS still apply:
1. Use overnight rice to yield dry rice. No one likes wet and clumpy fried rice.
2. Use high heat to get enough ‘wok hei’. Fry until rice “jumps around” so you get beautifully charred and crisp grains.
The result is an aromatic and umami-rich fried rice with well-separated grains, and irresistible wok hei.
The marinade of five-spice powder, soy sauce and mirin/sake gives the chicken chop its distinct aroma, which is similar to DTF’s pork chop. It is imperative to use the five-spice powder sparingly, and to first tenderise the meat by lightly pounding it.
Check out our Chilli Oil Recipe
We also cooked our own chilli oil to go with the rice. Check out the recipe here.
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Key Steps in Pictures
Separae egg whites and yolks 
Coat rice with four yolks
Fry egg whites 
Add two yolks 
Add seasoning
The rice grain will be “jumping around” when the wok is hot enough to get the nice char
![DTF Egg Fried Rice with Chicken Chop [Recipe]](https://i0.wp.com/thokohmakan.com/wp-content/uploads/2021/06/20210617154449_IMG_7615-scaled.jpg?fit=683%2C1024&ssl=1)
DTF Egg Fried Rice with Chicken Chop [Recipe]
Course: Lunch, DinnerCuisine: ChineseDifficulty: Easy4
servings30
minutes20
minutesOur version of DTF egg fried rice with chicken chop.
Ingredients
- Fried rice
4 cups of cooked rice (preferably overnight)
6 large eggs
1 tsp chicken stock
3 tsp light soy sauce
pinch of salt, or adjust to taste
1.5 tbsp sesame oil
3 scallion stalks, cut
cooking oil
- Chicken chop
2 skinless chicken breast (about 450g)
2 tbsp light soy sauce
1 tsp salt
1/2 tsp sugar
1 tbsp mirin
1 tbsp sake
1 tsp corn starch
1 tsp five-spice powder
dash of white pepper
Directions
- Cook chicken chop
- Cut each chicken breast into two. Use the blunt edge of the knife (or a mallet) to lightly pound meat. This helps to flatten and tenderise the meat.
- Rub the chicken breast with all the ingredients, and allow to marinate for at least 30 minutes to an hour (you can fry the rice in the meantime).
- Heat up cooking oil in a pan over medium heat, and fry the chicken for 3-5 minutes on each side until brown and cooked.
- Remove and allow meat to rest for 10 minutes (to allow meat to absorb the juices) before slicing.
- Cook fried rice
- Break the eggs and separate the egg whites and yolks. Place four egg yolks in a bowl, and another two egg yolks in a bowl (to be used later).
- In a large bowl, mix the four egg yolks with the cooked rice until each grain is evenly coated.
- Heat up cooking oil in wok. Use high heat to get the “wok hei” (breath of wok) to yield slightly charred and smoky rice.
- When oil is hot, add the egg whites and fry for about 15 seconds. Add the remaining two egg yolk. Mix well.
- Add the rice. Press down rice with spatula to remove clumps. Individual rice grains will be “jumping up and down” when the wok is hot enough.
- Now you can add the seasonings – chicken stock, soy sauce, salt & sesame oil. Mix well and adjust taste if necessary.
- Finally, throw in the scallion and mix well. Turn off heat. Serve with the chicken chop and homemade chilli oil.
