Din Tai Fung Fried Rice - CJ Eats Recipes (2024)

FAQs

Is din tai fung fried rice good? ›

Din Tai Fung serves Tawainese fried rice that's beautifully golden with perfectly seasoned, crisp rice and tender and juicy shrimp. This Taiwanese favorite is fast, easy, and super delicious—it's ready in just 20 minutes with minimal prep. Follow my tips to achieve a rich color and the best texture.

Though you might not be able to pinpoint the sweet inclusion while digging into a take-out box and piling spoonsful of fluffy rice into your mouth, the addition of sugar is a common culinary technique practiced by restaurants.

Din Tai Fung is known internationally for its paper-thin wrapped xiaolongbao with 18 folds. In November 2009, the Hong Kong and Macau 2010 edition of the Michelin Guide awarded the restaurant's first Hong Kong branch at Tsim Sha Tsui, Silvercord Branch, a Michelin star.

The rice should be at least one day old to avoid having too much moisture; too much moisture in the rice will make your fried rice soggy and mushy.

Typical side dishes like fried rice, lo mein noodles, crab rangoon, and egg rolls are high in calories — and fat. Healthier choices include steamed brown rice, sautéed or steamed vegetables, spring rolls, or soups like egg drop soup or hot and sour soup.

Thai Fried Rice gets its unique flavor from the fish sauce, soy sauce, and chili peppers, and the jasmine rice is a must. They also added tomatoes to their rice which gives it a subtle hint of sweetness.

To give your dish that signature fried rice taste, you'll need to drizzle in sesame oil and soy sauce, but feel free to use as much or as little as you wish. You can even mix in things like garlic powder, ginger root, or Sriracha sauce and chili pepper for a bit of a kick.

Fried rice syndrome is caused by a bacterium called Bacillus cereus, which is present in these types of starchy foods prior to cooking. Bacillus cereus is a heat-resistant bacteria, so even recooking foods that have not been appropriately refrigerated can result in food poisoning.

No, there ISN'T supposed to be “black stuff” in your fried rice. It's okay, though, because nobody would put anything black in your fried rice that isn't intended to be there. It's more than a little strange to be examining your food so very closely. Either you trust the cook, or you should cook for yourself.

Origins of Din Tai Fung

On the advice of a family friend, they turned half their storefront into a restaurant and Din Tai Fung quickly earned a reputation for using natural ingredients, handmade dough, and top-quality fillings. The restaurant's menu offerings are deeply rooted in Shanghai-style cuisine.

Is Din Tai Fung considered expensive? ›

It is somewhat worth the price, but it is not a place that someone can go to on a regular basis. In addition, the portions are not enough for what it's worth. Understanding the current state of the world and inflation, the price is not extremely high, but it is still more expensive than other places.

鼎 (Din) translates to Wok. We use woks to cook many of our dishes, including our fried rice, fried noodles, and greens. 泰 (Tai) translates to Peace. Our restaurant is a peaceful setting for our guests to enjoy an authentic dining experience. 豐 (Fung) translates to Abundance.

Sugar will also offer a nice contrast to the saltiness in your homemade fried rice, which helps replicate the flavor of takeout. This is why sugar should be considered one of the underrated ingredients to amp up your fried rice game.

Rinse Your Rice Before Cooking

Giving your rice a quick rinse before cooking allows it to shed some starch and leads to less clumpy cooked grains. All the good egg bits and other tasty seasonings will then mingle well with the rice, evenly distributing flavor throughout the dish.

Long grain rice has less starch which makes it the perfect choice for fried rice. Using a long grain rice like jasmine rice will result is soft and fluffy rice every time! Other rice varieties like short grain sushi rice would not work for fried rice.

Jasmine rice cooks up stickier, in clumps, whereas basmati rice tends to cook up as dry, individual grains that do not stick together. When used to make fried rice, jasmine rice may beat out basmati rice because of its ability to crisp up without breakage.

The secret behind Din Tai Fung's iconic dumplings lies in the use of Kurobuta pork and the expertise of the highly skilled chefs who meticulously prepare each xiaolongbao. They craft thin dough wrappers holding a delightful mix of hot, sizzling broth, and savory pork fillings.

So what's the healthier order, fried rice or lo mein? Short answer: lo mein. Yes, both dishes usually come slathered in sauce, but the rice offers the unfortunate double-whammy of being fried in oil first.

The answer: high heat, expert tosses, and something known as 'wok hei. ' As J. Kenji López-Alt writes for Serious Eats, expert cooking with a wok (and the gas range it requires) is one of the main reasons that fried rice from a Chinese restaurant tastes so much better than what you can make at home.