XO Sauce Truffle Fried Rice

Mains
Rice

Easy Level:

Easy

Cook Time:

30 Mins

Servings:

2

When we think of comfort food that’s easy and fuss-free, the fail-proof fried rice often comes to mind. We sear the scallops before frying the rice. Add in the LKK XO sauce & LKK minced garlic, and once it’s fragrant toss the scallops in! The truffle paste comes along at the end and you have yourself a winning dish!
Find out more about Lee Kum Kee at https://sg.lkk.com/
?? Pro-tip: Elevate this humble dish with this ‘XO Sauce Truffle Fried Rice’ recipe, made using Lee Kum Kee’s XO Sauce! ?? 
 
 

Ingredients

Adjust Servings
US / Metric
0.00
g
g
cooked rice
0.00
g
g
cooked rice
0.00
eggs
0.00
eggs
0.00
g
g
scallops
0.00
g
g
scallops
0.00
g
g
truffle pate / paste
0.00
g
g
truffle pate / paste
0.00
g
g
Lee Kum Kee XO sauce
0.00
g
g
Lee Kum Kee XO sauce
0.00
tbsp
tbsp
Lee Kum Kee premium light soy sauce (adjust to taste)
0.00
tbsp
tbsp
Lee Kum Kee premium light soy sauce (adjust to taste)
0.00
tbsp
tbsp
Lee Kum Kee minced garlic
0.00
tbsp
tbsp
Lee Kum Kee minced garlic
0.00
tbsp
tbsp
hua tiao wine
0.00
tbsp
tbsp
hua tiao wine
0.00
tsp
tsp
white pepper to taste
0.00
tsp
tsp
white pepper to taste
Chopped spring onions
Chopped spring onions
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil

Steps

1

Lightly beat 3 eggs with white pepper to taste, pour egg mixture cover cooked rice and mix well. Make sure the rice is evenly coated in the egg mixture.
Lightly beat 3 eggs with white pepper to taste, pour egg mixture cover cooked rice and mix well. Make sure the rice is evenly coated in the egg mixture.
Mark as completed

2

Heat 2 tbsp oil in pan, sear and cook scallops until light brown. Set aside.
Heat 2 tbsp oil in pan, sear and cook scallops until light brown. Set aside.
Mark as completed

3

Heat 2 tbsp oil in pan, until it starts to smoke slightly. Add rice and egg mixture. Stir fry in high heat until rice grains starts to separate.
Heat 2 tbsp oil in pan, until it starts to smoke slightly. Add rice and egg mixture. Stir fry in high heat until rice grains starts to separate.
Mark as completed

4

Mix in mince garlic and Lee Kum Kee XO sauce, continue to stir fry until fragrant.
Mix in mince garlic and Lee Kum Kee XO sauce, continue to stir fry until fragrant.
Mark as completed

5

Add scallops, season with hua tiao wine and Lee Kum Kee premium light soy sauce to taste.
Add scallops, season with hua tiao wine and Lee Kum Kee premium light soy sauce to taste.
Mark as completed

6

Stir fry until loose and dry, lower heat and mix in truffle pate / paste and chopped spring onions. Mix well and serve.
Stir fry until loose and dry, lower heat and mix in truffle pate / paste and chopped spring onions. Mix well and serve.
Mark as completed

More of what you like. Bookmark these recipes.

Curry Chicken Pot Pie

Fusion
Mains
Oven

Fish Burger

Fish
Mains
Western

Chinese Chicken Curry

Chinese
Mains
Poultry

Indian Chicken Curry

Indian
Mains
Poultry

Simplified Rendang Mac & Cheese by Kai Siang

Beef
Fusion
Italian
Mains
Malay
Pasta

Vegetarian Char Kway Teow with Tofu

Beans & Peas
Chinese
Mains
Noodles
Vegetarian

Thai Basil Pork Fusillini

Fusion
Mains
Pasta
Pork

Pesto Pasta

Italian
Leafy
Mains
Pasta
Vegetarian
Facebook-square Instagram Youtube Tiktok Telegram-plane Envelope

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

© Copyright 2023 The MeatMen Channel Pte Ltd