Recipe: Vincent Lim’s Din Tai Fung Fried Rice is “Exactly Like Takeout”

Vincent Lim (@dimsimlim) has amassed an online following of four million and counting for his superior wok skills. Now, the social media star and restaurateur is putting his repertoire on the page with his debut cookbook, The Wolf of Wok Street, featuring more than 80 Asian recipes that taste “exactly like takeout”.  

True fans know Lim loves to re-create popular dishes from international chains like Panda Express and Din Tai Fung, and this recipe is inspired by the latter. The Taiwanese dumpling giant ceased its Australian operations in 2025, so this is as close as you’ll get to the real thing without jumping on a flight to Taipei. 

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Vincent Lim’s Din Tai Fung fried rice

Serves: 1

Preparation time: 10 minutes (after the rice is cooked)
Cooking time: 10 minutes

Ingredients

1½ cups medium-grain white rice
1 large egg, beaten
1 tbsp vegetable oil, plus extra if needed
5 large prawns, peeled and deveined
1 spring onion, finely chopped, whites and greens separated
½ tsp MSG or Yumyum seasoning
1 tsp chicken bouillon powder
Pinch white pepper 

Method

Cook rice in a rice cooker. Freshly cooked rice works best.

Combine beaten egg and cooked rice in a bowl and mix until grains are evenly coated.

Heat oil in a large skillet or wok over medium–high heat. Add prawns and cook for 2–3 minutes per side, until pink and opaque. Remove and set aside.

Add a little more oil to the pan if needed, then add the egg-coated rice. Stir-fry for about 1 minute to heat through.

Add spring onion whites, MSG, chicken bouillon powder and white pepper. Stir-fry for another 1 minute, mixing well.

Return prawns to the pan and stir-fry until rice is fragrant and slightly dry.

Arrange prawns in the bottom of a medium bowl. Press rice gently on top. Invert onto a plate, lift off bowl and garnish with spring onion greens. Serve immediately.

This is an edited extract of The Wolf of Wok Street by Vincent Lim, published by Hardie Grant Books (RRP $45).