Fried rice is a great way to make a meal out of whatever's leftover in the frig - all you need is day-old rice (not freshly cooked or you'll end up with a mushy mash), eggs, some veg, and meat if you have some on hand. My favorite one is based on the Shrimp Fried Rice from the famous soup dumpling restaurant, Din Tai Fung. Their fried rice is very light, flavorful, fluffy, and best of all, is not overladen with ingredients. No one outside of their employees seems to have their exact recipe, but after reviewing a number of copycat versions out there, here's my version.
Ingredients:
16 large shrimp, shelled & deveined
1 tsp. sugar
1 tsp. baking soda
Vegetable oil
6 eggs, cracked into a bowl (leave whole-do not mix)
4 cups cooked rice, short-grained or jasmine (preferably cooked previous day)
2 tsp. chicken powder (like Totole brand)
1 tsp. salt
1 tbsp. soy sauce
3 scallions, chopped
1/2 tsp. white pepper
1 tbsp. sesame oil
1. Combine the shrimp with the sugar and baking soda, then add enough water to cover; add some ice cubes, cover the bowl with plastic wrap and refrigerate for 30 minutes.
2. Drain the shrimp in a colander and rinse well; pat dry with paper towels.
3. Heat 2 tbsp. oil in a wok or large pan over medium high heat; add the shrimp in a single layer and cook for about 30 seconds per side until partially done. Remove to a plate and set aside.
4. In the same pan, add an extra 2 tbsp. oil. When hot, add the eggs, then stir quickly with a wooden spoon or spatula to break up the yolks and mix with the whites. Continue tossing briefly for a few seconds until the eggs are about 50% set, then scrape over to one side of the pan. Add an additional 1-2 tbsp. oil to the pan, then add the rice; quickly toss for 10-15 seconds, then mix in the eggs. Continue cooking until the eggs have coated the rice and are set.
5. Add the chicken powder and salt to the rice and mix well.
6. Add the soy sauce and stir to combine.
7. Add the chopped scallion and white pepper and cook for about 30 seconds; stir in the reserved shrimp, toss briefly until warmed through, then sprinkle in the sesame oil.
8. Turn off heat, plate, and serve immediately, garnished with additional chopped scallion if desired.
Mix the shrimp with sugar and baking soda, cover with water and ice. Cover and refrigerate for 30 minutes before using.
Saute the shrimp in a single layer until partially cooked, about 30 seconds per side; remove to a plate and set aside.
Add the eggs to the same pan and break up yolks with a wooden spatula, stirring together with the whites. When about 50% cooked, move the eggs to the side of the pan.
Add a little extra oil to the pan, saute the rice briefly, then mix in the egg.
Add the chicken powder and salt.
Stir in the soy sauce.
Add the scallions and white pepper.
Add the reserved shrimp to the rice and stir to combine. Sprinkle in sesame oil before serving.
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