Golden fried rice + DTF shrimp fried rice = Golden DTF rice 黄金(鼎泰豐)炒饭
When a friend showed us Chef Lucas Sin’s golden fried rice recipe, we thought: “Hey, why don’t we combine this with our DTF-style fried rice recipe?”
So, here it is!
The golden fried rice technique is basically coating rice in egg yolk before stir-frying them. The yolks help to separate the rice grains into individual capsules of flavour and umami!
To be fair, this technique has long existed long before Lucas Sin but he made it look so irresistible.
Our recipe is the same as our first DTF recipe, but with the additional yolk-coating step.
The results? Lovely golden-hued rice with no clumps at all! The yolk definitely helped to lock in the flavours with the yolk-fat providing some sheen to each grain.
Compared to our original recipe (check out our recipe here), the grains here definitely have more bite and are “drier”. Besides that, the wok hei and taste are quite similar, in our view.
We definitely had fun cooking this. We also used calrose rice (vs. brown rice previously) – which is similar to DTF’s, we believe. Do try it and let us know if the golden rice technique makes a difference for you.
(Check out our step-by-step process and videos on our Instagram post here).
Golden Din Tai Fung shrimp fried rice 黄金(鼎泰豐)炒饭 [Recipe]Course: Lunch, DinnerCuisine: ChineseDifficulty: Easy
Incorporating golden fried technique for the Din Tai Fung-style shrimp fried rice recipe.
3 cups of cooked rice (preferably overnight, or left in chiller for 2-3 hours after cooking)
5 large eggs
9-10 parawns, de-shelled and deveined
1 tsp chicken stock/powder
3 tsp light soy sauce
1 tsp salt (or to taste)
1 tbsp sesame oil
2-3 stalks of scallion, chopped
- Clean, de-shell and devein prawns. Use a satay stick to devein the prawns. Soak prawns in iced water to ensure they remain succulent.
- Heat up cooking oil in wok. Fry prawns until they are cooked. Remove and set aside.
- Mix the egg yolk with the cooked rice until each grain is evenly coated.
- Add more oil to 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 rice and mix well. Press down rice with spatula to remove clumps. Rice grains will be “jumping up and down” when the wok is hot enough.
- Add the seasonings – chicken stock, soy sauce, salt & sesame oil. Mix well and adjust taste if necessary. Add the scallion.
- Return prawns to the wok. Fry for about 15 seconds, turn off heat and serve.