- 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