Recipe Cuisine: Chinese
Theme: Soul Spicy
Hot and spicy truffle fried rice
By: Fiona
Ingredients
- 2-3 cups of day-old cooked plain rice
- 2-3 eggs, beaten
- 200g wagyu beef, sliced
- 2 tablespoons of black truffle paste or sauce
- 2 tablespoons of vegetable oil
- 1 tablespoon of ABC extra hot chilli sauce
- 1/8 teaspoon of White pepper
- 1 tablespoon of Truffle oil
- Spring onion (optional for garnish)
Product used in recipe
- ABC - EXTRA HOT CHILLI SAUCE
Method
- Waygu beef: heat the pan or wok with 1 tbsp of oil and add the beef slices, cook for 1 minute and set aside. The beef doesnt need to be fully cooked.
- Scrambled Eggs: 2–3 large eggs, beaten. Heat a wok or pan with oil. Scramble thr eggs until just set, then remove from the pan, set aside.
- Rice: 2–3 cups cold, cooked day-old rice preferably. If cooking it on the day, freezer-cooled fresh rice is also OK. Use hand to break up the rice.Heat 1 tbsp of oil in the pan or wok and add the cold rice to the pan.or wok, breaking up any remaining clumps. Stir-fry over high heat until the rice is hot and slightly crispy.
- Add the scrambled egg, stir-fried beef into the fried rice. Add the seasoning to the rice: soy sauce, white pepper, truffle paste / sauce and ABC extra hot chilli sauce. Stir well to combine.
- Finish: turn off the heat once well combined. Drizzle with truffle oil. Serve immediately on a plate and top with additional ABC extra hot chilli sauce. Optional: Add spring onion for garnish.
