Din Tai Fung Style Secret Brown Rice Egg Fried Rice
ID: 7239ffaf...
This recipe is a perfect recreation of Din Tai Fung's secret brown rice egg fried rice. By using a 'golden' water-to-rice ratio that requires no soaking, and utilizing a microwave or multi-cooker to quickly cook chewy, firm brown rice, combined with the unique technique of coating the rice with egg yolk and stir-frying with lard-infused scallion whites, this brown rice fried rice turns out more aromatic, chewier, and more distinct-grained than white rice fried rice.
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🍳 Cooking Flow
Cook short-grain brown rice using a 1:1.2 ratio, then mix with 1 egg yolk to coat the grains. → Sauté scallion whites in lard until fragrant then remove; add the remaining eggs, scramble until partially set, and set aside. → Stir-fry the brown rice over high heat to remove excess moisture until every grain is distinct and 'dancing' in the pan. → Add the scrambled eggs and scallion greens back to the pan, stir-fry quickly, season with salt and white pepper, and serve.
Cooking Steps
Brief Cooking Order
Cook short-grain brown rice using a 1:1.2 ratio, then mix with 1 egg yolk to coat the grains. → Sauté scallion whites in lard until fragrant then remove; add the remaining eggs, scramble until partially set, and set aside. → Stir-fry the brown rice over high heat to remove excess moisture until every grain is distinct and 'dancing' in the pan. → Add the scrambled eggs and scallion greens back to the pan, stir-fry quickly, season with salt and white pepper, and serve.
Introduction
This recipe is a perfect recreation of Din Tai Fung's secret brown rice egg fried rice. By using a 'golden' water-to-rice ratio that requires no soaking, and utilizing a microwave or multi-cooker to quickly cook chewy, firm brown rice, combined with the unique technique of coating the rice with egg yolk and stir-frying with lard-infused scallion whites, this brown rice fried rice turns out more aromatic, chewier, and more distinct-grained than white rice fried rice.
Step 1
Wash 1 cup (240ml) of short-grain brown rice and add 1.2 cups (290ml) of water. Use a microwave (high heat 1000W in intervals for a total of 12 minutes) or a multi-cooker (add a little oil, select the multi-grain rice function) to cook the rice. Once cooked, gently fluff with a rice paddle to release steam.
Step 2
Crack 3 eggs into a container, remove 1 egg yolk and set it aside.
Step 3
Add the reserved egg yolk to the cooked brown rice and mix well using gloved hands, ensuring every grain is evenly coated with the egg yolk liquid.
Step 4
Prepare the scallions by cutting the whites into sections and the greens into small rings.
Step 5
Heat a pan over medium-high heat and add 2~3 tablespoons of lard until melted.
Ingredients List
Important Notes
The ratio of short-grain brown rice to water is 1:1.2, no soaking required. Fresh brown rice cooked this way yields the best chewy texture without becoming mushy. 💡
Coating the brown rice with 1 egg yolk beforehand allows each grain to be infused with egg flavor and makes it easier to achieve distinct grains while frying—a pro tip from the creator. 🍳
Instead of beating the eggs, add them directly to the pan to achieve a beautiful yellow-and-white marbled effect and a richer texture. ⚠️
Lard significantly enhances the aroma of the fried rice; frying the scallion whites until golden infuses the lard with deep, savory scallion flavor. 🔥
Add scallion greens and seasonings in the final stage and stir-fry quickly to prevent the scallions from overcooking, darkening, or losing their fresh aroma. ⏱️
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