Description
A fusion fried rice recipe taking ingredients and techniques from Japanese, Chinese, and Vietnamese cooking to create an indulgent fried rice with truffle oil, Chinese sausage, and pickled ginger.
Ingredients
- 2 large eggs, beaten
- 2 tablespoons soy sauce
- 2 teaspoons oyster sauce
- 3 tablespoons vegetable or canola oil, divided
- ½ cup chopped scallions
- 2 tablespoons finely minced or grated ginger
- 3 cloves garlic, minced (about 3 teaspoons)
- 1 cup diced Chinese sausage
- 4 cups cooked short-grain rice (see Notes 1 and 2)
- Freshly ground black pepper to taste
- Kosher salt to taste
- ¼ cup black truffle oil (see Note 3)
- 1–2 tablespoons chopped pickled ginger
Instructions
- Prep eggs. Season beaten eggs with a pinch of salt and pepper. Set aside.
- Prep sauce. In a small bowl, stir together soy sauce and oyster sauce. Set aside.
- Cook eggs. Heat 1 tablespoon of oil in a large non-stick skillet over medium-high heat. Add beaten eggs and cook breaking them into smaller pieces with a spatula until just cooked through. Transfer eggs back to bowl and set aside. Wipe out skillet.
- Cook aromatics and sausage. Heat the pan over medium heat, add remaining 2 tablespoons oil, scallions, ginger, garlic, and Chinese sausage. Sauté until fragrant and sausage is heated through, about 1-2 minutes.
- Cook rice. Turn heat up to high and add rice. Cook, scooping and mixing the rice mixture, for 1-2 minutes until rice is warmed through.
- Add sauce. Drizzle soy sauce mixture evenly over rice. Continue cooking the rice, using a scooping and mixing motion, until rice is evenly coated, about 1-2 minutes. Season rice with salt and pepper to taste.
- Add eggs. Add scrambled eggs back into the pan and cook for 1 minute more.
- Finish. Remove pan from heat. Stir in truffle oil and pickled ginger. Serve hot.
Notes
- If using leftover rice, remove it from the fridge and break up any large clumps before frying. If making a fresh batch of rice, spread it on a sheet pan and let it cool for 5-10 minutes to let the rice dry out some before frying.
- You can also use long-grain rice. The texture of the fried rice will be a little less chewy than when using a short-grain rice.
- You can replace the truffle oil with 1-2 tablespoons sesame oil and skip the pickled ginger.
- Recipe adapted from Ryla restaurant via Kikkoman.
