Wild Mushroom & Black Truffles Fried Rice Recipe

Noodles & Rice

1. 1

   Prepare and organize

   Ensure the cooked jasmine rice is cold and fluffy; break up any clumps with a fork so grains separate for even frying. Gather mushrooms, garlic, shallot, eggs, and greens.

2. 2

   Sauté aromatics and mushrooms

   Heat neutral oil in a large wok or skillet over high heat. Add minced garlic and shallot, sauté 20-30 seconds until fragrant. Add sliced wild mushrooms and cook until browned and their moisture evaporates, about 3-4 minutes.

3. 3

   Scramble eggs

   Push mushrooms to the side. Add a touch more oil if needed, pour in the eggs and scramble until just set, then mix with mushrooms.

4. 4

   Fry the rice

   Add cooled rice to the pan. Stir-fry, breaking up any remaining lumps, for 3-4 minutes until grains are heated through and start to look glossy.

5. 5

   Season and flavor

   Stir in light soy sauce, dark soy sauce, oyster sauce, and Shaoxing wine. Toss to coat all grains evenly. Sprinkle white pepper and salt; adjust salt to taste.

6. 6

   Add peas and greens

   Add green peas and sliced green onions; continue to stir-fry for another 1-2 minutes until peas are bright and onions are wilted.

7. 7

   Finish with truffle

   Remove from heat and fold in shaved black truffle. Drizzle sesame oil over the fried rice to finish the dish.

8. 8

   Garnish and serve

   Sprinkle toasted sesame seeds and chopped chives on top. Serve hot.