Truffle Fried Rice

Name: Truffle Fried Rice
Prep time: 20 minutes
Cook time: 50 minutes
Total time: 1 hour, 10 minutes
Yield: 8
Cuisine: Inspired By Kikkoman
Ingredients: Steamed Truffle Rice:; 2 cups of 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 Kikkoman®️ 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)

Yield

Prep Time

20 minutes

Cook Time

50 minutes

Total Time

1 hour, 10 minutes

kikkoman products used:

Soy Sauce

ingredients

Steamed Truffle Rice:
2 cups of 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 Kikkoman®️ 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.

Recipe created in partnership with Chef Ray Hayashi & Chef Cynthia Hetlinger of RYLA

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THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE