Din Tai Fung style shrimp fried rice

Fried rice is something we eat at our house about once a week. I typically cook it to help me clean up the fridge a bit when I have 1/2 of an onion, tiny bit of carrots...etc left. But every once in a while I will make fried rice the "proper" way. Proper fried rice in my definition is simple, each kernel of rice is wrapped with oil so they don't stick together but it's not greasy, also egg needs to be completely integrated i.e. no big chunks of eggs, coupled that with the smell of green onion, it's simple but oh so delicious! The restaurant that makes the best fried rice in my onion is Din Tai Fung. I am not sure how they make it, but here's how I make it and I think they are pretty close! :)

Ingredients:

Rice bran oil: enough to coat an 8 inch fried pan and then some. I would say about 2-3 Tsp. Remember to use neutral oil without a strong flavor.

Cooked day old rice about 3-4 cups: this is very very important so the rice doesn't get mushy or stick together.

2 stalks of green onion chopped up

2 large eggs, scrambled

salt to taste (around 1-2 tsp)

1/2 cup of bay shrimp (optional)

Heat the oil in the pan, when you start to see a little bit of smoke, that means the oil is hot enough, add the scrambled egg in the pan.

When the rim of the egg starts to cook but inside is still runny (about 10-15 seconds), add the rice in the pan, and then start to mix the egg with the rice. This is how you make sure the eggs and rice are fully integrated. This step is really important, it helps to get the egg flavor onto each kernel of rice!

Continue to cook , once the rice is almost ready (no raw egg and the rice is heated through), add the green onion and bay shrimp. Cook for another 30 seconds to 1 minute. Once you can smell the green onion, it's ready!

Enjoy!