I have a fascination with Din Tai Fung’s simple and delicious Egg Fried Rice. I decided to re-create the taste and texture of this dish, and I'm pleased to say it's very similar to what I'll get at the restaurant.
- 2 servings of overnight cooked rice (kept for at least one night in the fridge)
- 2 eggs , beaten (with 1/2 teaspoon salt and one teaspoon oil)
- 1 cup mixed vegetables
- 1/4 cup chicken broth
- 5 teaspoons canola or vegetable oil
- 1 clove garlic , minced
- Salt to taste
- Fried shallots for garnishing (optional)
- Chopped spring onions for garnishing (optional)
In a bowl, beat the eggs and add salt and oil. Next, pour the beaten eggs over the overnight cooked rice. Mix evenly to ensure that every grain of rice is coated in the egg mixture. Set aside.
In a medium-high heated pan, add 2 teaspoons of oil. Wait till the oil is hot and throw in the minced garlic. Do a quick stir-fry to ensure the garlic doesn’t burn. Remove the garlic when it turns a nice crisp golden color and gives off a distinct scent. Remove garlic from the pan.
In the same pan, add one teaspoon of oil. When the oil heats up, throw in the mixed vegetables. Stir the pan to ensure the vegetables don’t burn. Next, add enough water to just cover the vegetables. If you have a lid, this is the time to cover the pan. Allow for vegetables to cook in the water. When the water dries out, the vegetables should be done. If the water is taking a long time to dry out, turn up the heat. Once the vegetables are done (you can bite one and check), add some salt to season the vegetables. Remember to taste. Remove the vegetables from the pan and set aside.
In the same pan, turn up the heat to high and add 2 teaspoons of oil. Throw in the fried garlic, and immediately throw in the rice. Keep tossing it evenly to cook the egg mixture. Add the vegetables. Continue to stir-fry quickly. Now, add chicken broth. Continue to stir-fry until the rice absorbs the chicken broth. Taste the rice. If it isn’t salty enough, add a pinch of salt. If you prefer the rice to be drier (and oilier), add in a teaspoon of oil and continue to stir-fry.
Turn off the heat and plate the fried rice. If you like, you may add some fried shallots or chopped spring onions as garnishing.