Fried Rice, Din Tai Fung style
- Day old leftover rice, about 1 ½ to 2 cups or more
- 2 eggs
- Green onion, chopped
- Leftover meat/protein (shrimp, chicken, beef, pork, tofu), chopped up into bite-sized pieces
- Chicken powder, aka chicken stock powder
- Garlic powder
- Onion powder
- Light soy sauce
- Sesame oil (optional)
- Peanut oil, or some cooking oil
Break up the rice with your fingers. Set out the rest of the ingredients, ready to go, because you won’t have time once the stir-fry starts.
Get your skillet or wok screaming hot before adding 3 T. cooking oil. When you see it smoking, it’s ready. Add 2 eggs. Scramble with your wooden spoon or spatula. Then, add the rice, mixing in with the eggs, making sure the rice is separated and not clumped together. Throw in chopped green onion, about 2 t. chicken powder, 1 t. light soy sauce, and the rest of the seasonings. Taste as you go, add more seasoning if it needs. If you like, add a little sesame oil, too. Finally, add whatever leftover meat you like, or tofu even. Stir until combined and cooked through.