Black Truffle Fried Rice Recipe

Rice

Break up any clumps in the day-old cold rice with your hands or a fork so grains are separated. If rice is very hard, sprinkle 1–2 tbs water and gently fluff to separate.

Truffle

If using fresh black truffle, gently brush clean and thinly shave most of it; reserve 5 g for finishing. Chop or finely dice about 10–15 g for cooking (you want small pieces to distribute aroma). If using preserved truffle in jar, drain and finely chop appropriate amounts.

Aromatics & Vegetables

Mince shallot and garlic. Slice mushrooms thinly. Separate scallion whites and greens and slice thinly. Crack eggs into a bowl, add 1/4 tsp salt, and beat lightly.

Heat a large heavy skillet or wok over medium-high heat until hot. Add neutral oil and butter and swirl to coat. When butter is melted and bubbling but not browned, add the minced shallot and sauté 30–45 seconds until translucent and fragrant.

Add the sliced mushrooms and the white parts of the scallions. Stir-fry 2–3 minutes until mushrooms release moisture and begin to brown. Add the minced garlic and chopped truffle pieces (10–15 g) and stir 30–45 seconds until aromatic. Avoid burning garlic.

Increase heat to high. Add the cold separated rice to the wok in a single layer as much as possible; let it sit 15–20 seconds to get slightly toasted then toss to combine with the mushrooms and aromatics. Use a spatula to break any remaining clumps and ensure even contact with the hot surface.

Drizzle 1 tsp light soy sauce evenly over the rice, add 1 tsp seasoning salt (or to taste), and sprinkle 1 tsp white pepper. Stir-fry 2–3 minutes, pressing and flipping the rice so it heats through and takes on color. Taste and adjust seasoning if needed (add up to 1/2 tsp more salt if under-seasoned).

Add 1 tsp sesame oil and 1 tbs black truffle oil, tossing quickly to coat the rice and release truffle aroma; remove from direct high heat to a slightly lower hot area to prevent burning the oils.

Push the rice mixture to one side of the wok or transfer to a clean plate and wipe wok briefly. Return wok to high heat and add a small dash of oil or butter. Pour beaten eggs into the hot wok and scramble quickly until just set but still slightly creamy (about 30–45 seconds).

Fold the scrambled eggs into the fried rice gently, ensuring even distribution without breaking into tiny pieces. Toss in the green parts of the scallions and mix for another 20–30 seconds.

Transfer the truffle fried rice to a warm serving dish. Immediately shave the reserved 5 g of black truffle thinly over the top. Garnish with microgreens or baby chives and a light sprinkle of toasted sesame seeds if using.

Serve hot. Offer extra black truffle oil on the side for diners who want more aroma. Leftovers: store cooled rice airtight in the refrigerator for up to 2 days.