Скачать или смотреть Din Tai Fung's Shrimp Fried Rice with a Twist: Rack of Lamb Edition

Have you ever wondered why your homemade fried rice tastes so different from the ones made in Chinese restaurants?

In this video, I show you how to make Din Tai Fung's very own shrimp fried rice recipe with a slight twist! At Din Tai Fung, their most popular fried rice is the pork chop fried rice. I was wondering instead of pork chop, what if we substituted that with a decadent rack of lamb?

This combination was inspired by my learnings from the book The Flavor Matrix, where the author, James Briscione discovers a surprising pairing between shrimp and lamb while making a gumbo. I decided to put this pairing to the test in this recipe. Can shrimp and lamb work together?

Let's find out together 😊

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Table of Contents

0:00 Intro
0:05 Context
0:33 Flavor Matrix Inspiration
1:38 Shrimp & Lamb Concept
2:12 Ingredients Overview
3:12 Day Old Rice (Day Before)
4:12 Marinating Rack of Lamb (Day Before)
4:57 Next Day
5:08 Devein Shrimp (Optional)
5:30 Shrimp Prep
6:04 Fried Rice Prep
6:17 Baking Rack of Lamb Pt. 1
6:57 Cooking Shrimp Fried Rice
8:13 Baking Rack of Lamb Pt. 2
8:38 Plating
8:51 Taste Testing

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Ingredients (~4 servings):

Din Tai Fung Shrimp Fried Rice
3 - 4 cups of cooked day old rice (the official recipe uses short grain rice, but feel free to use whatever grain you prefer)
6 green onions, finely chopped
6 eggs
0.5 pound of mid-sized / large shrimp, peeled and deveined
1 tablespoon of light soy sauce
1.5 teaspoons of chicken bouillon powder
white pepper powder to taste

Shrimp Preparation
2 cups of cold water
0.5 teaspoon of baking soda
1 teaspoon of sugar
1 teaspoon of salt
1 cup of ice

Rack of Lamb
1 frenched rack of lamb (about 1 1/2 pounds)
2 teaspoons of fresh rosemary, chopped
2 cloves of garlic, minced
salt
freshly ground black pepper
2 tablespoons of extra virgin olive oil
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Instructions:

Cook Rice (Day Before)
1. This recipe works best with day old rice stored in the fridge, so prepare your rice of choice the day before.

Lamb Preparation (Day Before)
1. Chop the rosemary and garlic (finely chopped)
2. Season your rack of lamb (on both sides) with salt, freshly ground black pepper, chopped rosemary, and minced garlic
3. Rub the ingredients into the lamb until fully covered
4. Get a vacuum seal bag (or a ziplock bag) to store the lamb
5. Pour 2 tablespoons of extra virgin olive oil in the bag
6. Mix bag until the lamb is well coated with the lamb

Shrimp Preparation
1. [If applicable] If using frozen shrimps, make sure they are thawed
2. [If applicable] Peel and devein your shrimps
3. Get a mixing bowl and put in 2 cups of cold water, 0.5 teaspoons of baking soda, 1 teaspoon of sugar, 1 teaspoon of salt, 1 cup of ice
4. Put your shrimps into the brine for at least 30 minutes
5. When about to cook, remove the shrimp from brine and dry the shrimp with paper towels

Cooking Lamb
1. Preheat oven to 450 F
2. Take your lamb out of the fridge about 30 - 60 minutes before cooking to let the lamb come down to room temperature
3. Get an oven sheet pan and line bottom with tin foil
4. Place your rack of lamb onto the sheet pan (on top of the tin foil)
5. Cover the rack of lamb's exposed bones with tin foil to prevent burning
6. Place rack of lamb in the oven when it has finished preheating
7. Cook rack of lamb for 10 minutes
8. Reduce oven temperature to 300 F and cook for another 10 - 20 minutes (or until the rack of lamb is at an internal temperature of 125 F for rare, or 135 for medium rare)
9. Remove rack of lamb from oven and cover with tin foil to let rest for another 10 minutes
10. Cut the rack of lamb and it should now be ready to serve

Cooking Din Tai Fung Shrimp Fried Rice
1. Preheat a wok (or nonstick pan) and pour in 1 - 2 tablespoons of vegetable oil
2. Sear the shrimps for 1 minute on each side
3. Take the shrimps and set aside for later
4. Add another 1 tablespoon of vegetable oil back into the wok
5. Add 6 whisked eggs and scramble
6. Cook the eggs until mostly cooked but still slightly runny
7. Add 3 - 4 cups of cooked day old rice
8. Mix and incorporate rice with eggs for about 1 minute. Separate the rice to prevent clumps
9. Add 1 tablespoon of light soy sauce and 1.5 teaspoons of chicken bouillon powder
10. Stir fry for another 1 minute
11. Add 6 chopped green onions and stir fry until fragrant
12. Add a few dashes of white pepper powder
13. Add shrimps back into the wok
14. Your fried rice is now ready to serve