Mastering The Easy Din Tai Fung Chicken Fried Rice Recipe: For Your Perfect Delicious Family Meal

Easy Din Tai Fung Chicken Fried Rice Recipe is a culinary delight that has captured food enthusiasts’ hearts worldwide. Known for its savoury flavours and perfectly cooked rice, this Easy Din Tai Fung Chicken Fried Rice Recipe is a staple in Asian cuisine. Through years of experimenting in the kitchen, I’ve mastered recreating this iconic Chicken Recipe at home. Let’s dive into the details and learn how to prepare the Easy Din Tai Fung Chicken Fried Rice Recipe step by step.

Ingredients For Easy Din Tai Fung Chicken Fried Rice Recipe

To make the Easy Din Tai Fung Chicken Fried Rice Recipe, you’ll need the following ingredients:

• 2 cups of freshly cooked jasmine rice (preferably chilled overnight)
• 1 cup of diced chicken breast
• 2 large eggs, beaten
• 2 tablespoons of vegetable oil
• 2 tablespoons of soy sauce
• 1 tablespoon of oyster sauce
• 1 teaspoon of sesame oil
• 2 cloves of freshly minced garlic
• ½ cup of finely chopped green onions
• Salt and white pepper to taste

Step-by-Step Guide To The Easy Din Tai Fung Chicken Fried Rice Recipe

Prepare the Ingredients

Before you begin, dice the chicken breast into small, even cubes. Mince the garlic and then chop the green onions finely. Set all your ingredients within easy reach.

Cook the Chicken

Heat one tablespoon of fresh vegetable oil in a large wok or clean skillet over medium-high heat. Add the diced chicken and stir-fry until fully cooked. Remove the chicken from the wok and set it aside.

Scramble the Eggs

In the same wok, add another tablespoon of vegetable oil. Pour in the beaten eggs and then scramble them until just set. Break them into small pieces with your spatula.

Stir-fry the Garlic and Rice

Add the fresh minced garlic to the wok and sauté until fragrant. Then, add the chilled jasmine rice. Stir-fry the rice to break up clumps and ensure it’s evenly heated.

Combine the Ingredients

Return the cooked chicken and scrambled eggs to the wok. Mix them with the rice until well combined.

Season the Fried Rice

Add soy sauce, fresh oyster sauce, and sesame oil to the mixture. Stir thoroughly to coat every grain of rice with the spices—season with salt and white pepper to taste.

Garnish with Green Onions

Sprinkle the chopped green onions over the rice and give it one final stir. Ensure the ingredients are evenly distributed.

Serving And Enjoying

To serve the Easy Din Tai Fung Chicken Fried Rice Recipe, ladle it into individual bowls or onto plates. The rich aroma of the dish will whet your appetite. Encourage your guests to savour each spoonful of this warm, comforting recipe.

Chef’s Tips For The Easy Din Tai Fung Chicken Fried Rice Recipe

Use Day-Old Rice

You may see that freshly cooked rice can be too sticky. Chilled, day-old rice separates easily and gives the perfect texture.

Cook Over High Heat

High heat prevents the rice from sticking and ensures everything cooks quickly and evenly for the Easy Din Tai Fung Chicken Fried Rice Recipe.

Prep Everything in Advance

This recipe moves fast, so preparing all ingredients before you start is essential.

Don’t Overload the Wok

Cooking in small batches ensures even heating and prevents soggy fried rice.

Use a Light Touch with Seasoning

Start with less soy sauce and adjust as needed to avoid overpowering the delicate flavours.

Add a Splash of Water

If the rice feels dry while stir-frying, a small splash of water can help loosen it up.

Experiment with Add-Ins

Feel free to customise your dish to add peas, carrots, or mushrooms.

Nutrition Information For Easy Din Tai Fung Chicken Fried Rice Recipe

Here is the approximate nutritional breakdown per serving (serves 4)

• Calories: 320
• Protein: 18g
• Carbohydrates: 30g
• Fat: 12g
  • Saturated Fat: 2g
• Cholesterol: 120mg
• Sodium: 700mg
• Fiber: 1g
• Sugar: 1g

Note: Here, nutritional values may vary slightly based on ingredient brands and exact measurements.

Related Recipe Names, Ingredients, And Step-by-Step Guide To Preparing Those Recipes For The Easy Din Tai Fung Chicken Fried Rice Recipe

Shrimp Fried Rice Din Tai Fung Style

Ingredients For The Shrimp Fried Rice Din Tai Fung Style

• 2 cups day-old jasmine rice, cold
• 200 g raw shrimp, peeled, deveined, chopped small
• 2 large eggs, beaten
• 2 tbsp neutral oil (canola/peanut)
• 1 tbsp unsalted butter (optional, for richness)
• 2 garlic cloves, very finely minced
• 2 tbsp green onions, finely chopped (white & green parts separated)
• 1–1½ tbsp light soy sauce (to taste)
• ½ tsp salt (adjust after soy)
• ¼ tsp white pepper
• Optional: ½ tsp sesame oil (very light)

Step-by-Step Guide To Preparing The Shrimp Fried Rice Din Tai Fung Style

Prep the rice: Fluff cold rice with your fingers to separate the grains; this helps keep the texture light and non-greasy.

Cook the eggs: Heat a clean wok or a wide pan over medium-high heat. Add 1 tbsp oil. Pour in eggs, gently scramble just until softly set. Slide out and set aside.

Sauté shrimp: Add another 1 tbsp of oil. Add fresh shrimp with a pinch of salt, and stir-fry for 30–45 seconds, until just opaque. Remove and set aside (don’t overcook).

Aromatics: Lower the heat slightly. Add fresh garlic and the white parts of green onions; stir for 10–15 seconds until fragrant (no browning).

Fry the rice: Add rice. Spread it out; let it sit 10–15 seconds, then toss. Fry 2–3 minutes, breaking clumps and lightly toasting grains.

Season delicately: Sprinkle salt and white pepper evenly. Drizzle fresh soy sauce around the edge of the wok (not directly on rice) for aroma; toss quickly.

Combine: Return eggs and shrimp. Add butter (if using) and toss gently to coat without mashing.

Finish: Now, add the green parts of green onions and a few drops of fresh sesame oil (optional). Toss once more and serve immediately.

Vegetable Fried Rice with a Taiwanese Twist

Ingredients For The Vegetable Fried Rice with a Taiwanese Twist 

• 2 cups day-old jasmine rice, cold and fluffed
• 2 large eggs, beaten
• 2½ tbsp neutral oil (canola/peanut)
• 2 cloves garlic, very finely minced
• 2 tbsp green onions, finely chopped (white & green parts separated)
• ¼ cup carrot, very finely diced
• ¼ cup sweet corn or green peas
• ¼ cup Chinese cabbage (Napa) or regular cabbage, finely shredded
• 2 tbsp shiitake mushrooms, finely diced (fresh or soaked dried)
• 1–1½ tbsp light soy sauce
• ½ tsp salt (adjust after soy)
• ¼ tsp white pepper
• Optional (authentic touches)
  • ½ tsp vegetarian mushroom seasoning or mushroom powder
  • A few drops of sesame oil

Step-by-Step Guide To Preparing The Vegetable Fried Rice with a Taiwanese Twist

• Prepare the rice: Break up cold rice with your fingers so each grain is separate—this is essential for Taiwanese-style texture.
• Cook the eggs: Heat a clean wok or a wide pan over medium-high heat. Add 1 tbsp oil, pour in eggs, and softly scramble until just set. Remove and set aside.
• Sauté aromatics: Add another 1 tbsp of oil. Add fresh garlic and the white parts of green onions; stir for 10–15 seconds until fragrant (do not brown).
• Cook the vegetables: Add carrot, mushrooms, corn/peas, and cabbage. Stir-fry 1–2 minutes until tender but still vibrant.
• Add rice: Increase the heat to high. Add rice, spread it out, and let it sit briefly before tossing. Stir-fry 2–3 minutes to lightly toast the grains.
• Season gently: Sprinkle salt, white pepper, and optional mushroom seasoning. Drizzle fresh soy sauce around the edge of the wok for aroma; toss quickly and evenly.
• Combine: Return scrambled eggs. Toss gently to distribute the rice without breaking it.
• Finish & serve: Now, add the green parts of green onions and a few drops of fresh sesame oil (optional). Toss once and serve hot.

Din Tai Fung Garlic Noodles

Ingredients For The Din Tai Fung Garlic Noodles

• 200 g thin wheat noodles (fresh or dried; ramen-style works well)
• 2½ tbsp neutral oil (canola/peanut)
• 1½ tbsp garlic, very finely minced (key flavor)
• 1 tbsp light soy sauce
• ½ tsp sugar
• ¼ tsp salt (adjust to taste)
• ¼ tsp white pepper
• Optional (very light, authentic finish): ½ tsp sesame oil, finely chopped green onions (for garnish)

Step-by-Step Guide To Preparing The Din Tai Fung Garlic Noodles

• Cook the noodles: Boil noodles in well-salted water until just tender (al dente). Drain thoroughly and set aside.
• Infuse the oil with garlic. Heat fresh oil in a small pan over low heat. Add garlic and gently cook, stirring constantly, until fragrant and pale golden (30–45 seconds). Do not brown—this keeps the flavor sweet and clean.
• Season the oil: Add soy sauce, sugar, fresh salt, and white pepper to the garlic oil. Stir briefly and remove from heat.
• Toss noodles: Add hot noodles to the pan (or pour sauce over noodles in a bowl). Toss gently until every strand is evenly coated.
• Finish: Add a few drops of fresh sesame oil if using. Toss once more.
• Serve: Plate simply and garnish lightly with green onions if desired.

Taiwanese Three-Cup Chicken

Ingredients For The Taiwanese Three-Cup Chicken

• 600 g bone-in chicken (thighs/drumsticks), chopped into bite-size pieces
• ¼ cup sesame oil (traditional; reduce slightly if preferred)
• 8–10 cloves garlic, lightly smashed
• 6–8 slices fresh ginger
• 2–3 dried red chilies (optional, to taste)
• ¼ cup light soy sauce
• ¼ cup rice wine (Shaoxing or Taiwanese rice wine)
• 2 tsp sugar (rock sugar or regular)
• 1½ cups fresh Thai basil or Taiwanese basil leaves

Step-by-Step Guide To Preparing Taiwanese Three-Cup Chicken

• Render aromatics in sesame oil: Heat sesame oil in a wok or clay pot over medium heat. Add ginger slices, garlic, and dried chilies. Stir until fragrant and lightly golden.
• Sear the chicken: Add chicken pieces, skin-side down. Cook until lightly browned and the fat renders, about 4–5 minutes.
• Add the “three cups.”: Pour in soy sauce and rice wine, then add sugar. Stir to coat the chicken evenly.
• Simmer uncovered: Lower the heat carefully to medium-low and simmer the chicken uncovered for 10–15 minutes, stirring occasionally, until cooked through and the sauce has reduced.
• Reduce to a glaze: Increase the heat slightly and let the sauce thicken, clinging to the chicken. There should be very little sauce left—rich and glossy.
• Finish with basil: Turn off the heat. Add basil leaves, toss gently until just wilted by the residual heat.
• Serve: Serve hot with steamed white rice to soak up the fragrant glaze.

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FAQ: Easy Din Tai Fung Chicken Fried Rice Recipe

Conclusion

The Easy Din Tai Fung Chicken Fried Rice Recipe is an attractive, timeless dish that combines simplicity and flavour. Following these cooking steps, you can recreate the magic of this iconic Easy Din Tai Fung Chicken Fried Rice Recipe at home. This Easy Din Tai Fung Chicken Fried Rice Recipe will surely impress, whether for a family dinner or a special occasion. So, gather your ingredients and try the Easy Din Tai Fung Chicken Fried Rice Recipe today!