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Truffle Fried Rice
Serves
8
Total Time
1 hour, 10 minutes
Prep Time
20 minutes
Inactive Time
several hours or overnight
Cook Time
50 minutes
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
