my folks are big fans of DTF’s 蛋炒饭. it’s a must-order whenever we visit them. so i set out to duplicate the taste at home. after numerous posts here, integer darling finally pointed me towards a right direction. basic ingredient. the RICE.
i dunno if this is exactly what was used in the restaurant, but this was close enough for me. for my family of 5, i use 3 cups of rice. cook as directed on rice packet. don’t have to cook the night before but must let rice cool completely before frying.
second ingredient. EGGS. for 3 cups of rice, i use 5 eggs. some blogs (introduced by integer too) (thanks, dear) suggested using egg yolks only, but i find that with whites it was fine too.
third ingredient. Spring Onions. imo, this is what brings the first 2 ingredients together. i use alot of them. my agaration is about 1 rice bowl. well, according to my dd, more, it’s ok too.
seasoning is only it white pepper and salt.
not to forget the all important minced garlic. 1 whole clove.
heat up the wok. i use cast iron. be generous with the cooking oil. i use high fire. brown garlic. add rice. stir-fry till rice doesn’t stick together. add eggs. stir-fry till the eggs coat the rice. add pepper and salt for taste. off fire and stir in the spring onions. done!
at home, i do not plate it like DTF. too troublesome. 😳
dh and dd likes salted fish in it. so i’ll fry sliced salted fish separately and add in after the spring onions.
my biggest test came when we visited the restaurant after a few tries at home. dh ordered shrimp fried rice. ds fried rice with pork chop.
taste test results came out. my version at home not as oily. a bit drier but otherwise, got 90% liao. :rahrah: so i’ve just gotta be more liberal with the oil. 🙂 dd said no point ordering fried rice anymore cos she can have it at home anytime she wants. :please:
ps. they said, now i just gotta learn how to make XLB. :faint: