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This is a classic shredded pork and egg fried rice recipe that recreates the Din Tai Fung flavor. The core secrets lie in using freshly cooked and cooled white rice and the 'golden and silver egg' stir-frying technique. Through precise heat control and a spatula-pressing method, you can achieve a five-star deliciousness with distinct grains, fragrant egg aroma, and a springy texture.
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Marinate pork shreds and quickly stir-fry until cooked, then set aside → Stir-fry eggs over medium-low heat; once egg whites set, break the yolks to create the 'golden and silver egg' effect → Add freshly cooked and cooled white rice, use a pressing motion instead of cutting to stir-fry until grains are distinct → Add seasoning powders and pork shreds, stir-fry until well combined → Sprinkle in green onion tops, stir-fry until fragrant, then remove from heat
Marinate pork shreds and quickly stir-fry until cooked, then set aside → Stir-fry eggs over medium-low heat; once egg whites set, break the yolks to create the 'golden and silver egg' effect → Add freshly cooked and cooled white rice, use a pressing motion instead of cutting to stir-fry until grains are distinct → Add seasoning powders and pork shreds, stir-fry until well combined → Sprinkle in green onion tops, stir-fry until fragrant, then remove from heat
This is a classic shredded pork and egg fried rice recipe that recreates the Din Tai Fung flavor. The core secrets lie in using freshly cooked and cooled white rice and the 'golden and silver egg' stir-frying technique. Through precise heat control and a spatula-pressing method, you can achieve a five-star deliciousness with distinct grains, fragrant egg aroma, and a springy texture.
Place pork shreds in a bowl, add light soy sauce, cornstarch, and water. Mix well and marinate.
Heat the wok, then add oil. Using the 'hot wok, cold oil' technique, add the marinated pork shreds.
Quickly separate and stir-fry the pork shreds in the wok until they change color and are cooked through.
Scoop out the cooked pork shreds and set aside. Reserve any remaining oil in the wok, or add more if needed.
Crack in 2 eggs and gently stir-fry over medium-low heat, allowing the egg whites to set slightly first.
Use freshly cooked and cooled rice: Do not use overnight rice. Rice that is freshly cooked, scooped out while hot, and then allowed to cool has optimal moisture content, resulting in the most springy texture after stir-frying.
Press, don't cut the rice: Use the back of a spatula to press and separate the rice grains. This prevents cutting the grains, maintaining their intact, aesthetically pleasing appearance and texture.
'Golden and Silver Egg' technique: Stir-fry the egg whites first, then break the yolks. This creates layers of visual and taste appeal, which is key to replicating the Din Tai Fung flavor.
Stick to single servings: One bowl of rice with two eggs is the golden ratio. Larger portions can lead to uneven heating, making the fried rice wet and sticky.
Using only green onion tops: Only using the green parts of the green onion provides a delicate aroma and more appealing color.
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