Search
Close this search box.

Truffle Fried Rice

Truffle Fried Rice

0.0 from 0 votes
YIELD

4

servings
Prep time

20

minutes
Cooking time

50

minutes
Total time

1

hour 

10

minutes

Ingredients

  • Steamed Truffle Rice:
  • 2 cups Koshikari white rice

  • 2 cups filtered water

  • 40 grams chopped truffles or chopped canned truffles

  • ½ teaspoon kosher salt


  • Fried Rice:
  • 2 tablespoons vegetable oil

  • ½ cup chopped scallions

  • 2 tablespoons minced ginger

  • 1 cup diced dry Chinese sausage (such as Lup Chong)

  • 4 eggs, beaten

  • Steamed Truffle Rice (above)

  • ¼ cup Soy Sauce

  • 2 tablespoons butter

  • 1 large pinch pepper, or to taste

  • 1 large pinch kosher salt, or to taste

  • ¼ cup truffle oil

  • 2 tablespoons chopped pickled ginger (beni shoga)

  • Freshly shaved truffles (optional)

Directions

  • To prepare the Steamed Truffle Rice, rinse rice thoroughly until water runs clear, drain excess water and place in a rice cooker. Add water and salt and bring to a boil. Reduce heat and simmer, covered, for 25 minutes; let stand for 10 minutes.
  • Remove rice and spread onto a baking sheet. Refrigerate to cool completely, uncovered, for several hours or overnight to dry out.
  • To prepare Fried Rice, heat oil in a wok or a very large skillet and gently sweat sausage, scallions and ginger. Turn the heat up and add eggs; cook until scrambled, stirring occasionally. Add the cold truffle rice, soy sauce, butter, pepper and salt; sauté over high for about 3 minutes, tossing the pan and stirring so the rice does not burn on the bottom.
  • Add truffle oil and ginger and stir well. Transfer to a bowl and shave fresh truffles generously over the top.

More Posts

Share:

Program Presented by

Sign up for Kikkoman’s Foodservice eNewsletter!

Learn more about Kikkoman food service products