Black Truffle Fried Rice 特级黑松露炒饭 Recipe

Name: FRIENDSHIP BBQs Black Truffle Fried Rice 特级黑松露炒饭 Recipe
Cook time: 25 min
Total time: 25 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 4 cups day-old jasmine rice, firmly packed; 2 tbs unsalted butter; 1 tbs neutral oil (vegetable or canola); 2 units large eggs; 2 tsp garlic, minced; 1 unit shallot, finely minced; 1 tbs finely diced carrot; 1 tbs frozen peas, thawed; 1.5 tsp light soy sauce; 0.5 tsp dark soy sauce (for color, optional); 0.5 tsp toasted sesame oil; 0.5 tsp salt; 0.25 tsp freshly ground white or black pepper; 10 grams black truffle (fresh) or black truffle shavings; 1 tsp black truffle oil (high quality); 2 tbs finely chopped chives or scallions; 0.25 cups microgreens or baby arugula (optional); 0.5 cups diced cooked chicken, shrimp, or Chinese lap cheong (sausage); 0.125 tsp white pepper (additional)

Inspired by FRIENDSHIP BBQ

Time25m

Serves3

Make Black Truffle Fried Rice 特级黑松露炒饭 Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Fried Rice Base

4 cups day-old jasmine rice, firmly packed

2 tbs Unsalted butter

1 tbs neutral oil (vegetable or canola)

2 units Large eggs

2 tsp Garlic, minced

1 unit shallot, finely minced

1 tbs finely diced carrot

1 tbs frozen peas, thawed

1 1/2 tsp light soy sauce

1/2 tsp dark soy sauce (for color, optional)

1/2 tsp toasted sesame oil

1/2 tsp Celtic sea salt

1/4 tsp freshly ground white or black pepper

Truffle & Garnish

1/3 oz (10 grams) black truffle (fresh) or black truffle shavings

1 tsp black truffle oil (high quality)

2 tbs finely chopped chives or scallions

1/4 cups microgreens or baby arugula (optional)

Optional Add-ins (choose as desired)

1/2 cups diced cooked chicken, shrimp, or Chinese lap cheong (sausage)

1/8 tsp white pepper (additional)

Method

Prep

Rice

Break up any clumps of day-old jasmine rice with a fork so grains are separate. If using freshly cooked rice, spread on a tray and chill in the refrigerator 2–3 hours to dry slightly.

Truffle

If using fresh black truffle, brush gently and thinly shave about 8–10 g for mixing/garnish and reserve a few extra shavings for topping. Keep truffle refrigerated until needed. If using pre-shaved preserved truffle, pat dry on a paper towel.

Aromatics

Mince garlic and shallot. If using add-ins (meat, shrimp), have them diced and near the wok/stove.

Cook Fried Rice

Heat a large wok or wide skillet over medium-high heat until hot. Add neutral oil and 1 tbs butter; swirl to coat. When butter foams, add the minced garlic and shallot and stir-fry 20–30 seconds until fragrant but not browned.

Push aromatics to the side of the wok. Add remaining 1 tbs butter. Crack the eggs into the center and scramble gently, stirring until just set but still soft, about 30–45 seconds.

Add the broken-up chilled rice to the wok. Spread rice out and let it sit without stirring 20–30 seconds so some grains get slightly toasted, then stir-fry to combine with eggs and aromatics. Continue tossing for 1–2 minutes until rice is heated through and separated.

If using optional add-ins (cooked chicken, shrimp, or lap cheong), add them now and stir to incorporate and warm through, about 1 minute.

Drizzle the light soy sauce and dark soy sauce evenly over the rice. Stir briskly to distribute color and seasoning. Sprinkle the salt and freshly ground pepper and continue to toss for another 30–60 seconds. Taste and adjust seasoning—add a pinch more salt or soy if needed.

Turn off heat. Drizzle the toasted sesame oil and the black truffle oil over the rice and fold gently to distribute without crushing the grains. Immediately add half of the shaved fresh black truffle (reserve the rest for garnish) and gently mix so the truffle aroma infuses the warm rice.

Finish & Serve

Transfer the fried rice to a warmed serving plate or bowl, spreading to allow aroma to rise. Top with remaining truffle shavings and scatter the chopped chives or scallions. Add microgreens or baby arugula if using.

If desired, finish with a final tiny drizzle (about 1/4–1/2 tsp) of truffle oil over the plated rice for an extra aromatic hit. Serve immediately so truffle fragrance is most pronounced.

Leftovers: store in an airtight container in the refrigerator up to 2 days. Reheat gently in a skillet with a teaspoon of oil, then finish with a small sprinkle of fresh truffle or truffle oil when warming.