XO Sauce Truffle Fried Rice – XO酱松露炒饭

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! 😋 



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  • Servings: 2

  • Time: 15 minutes

  • Skill: Easy

  • Ingredients:

  • 400g cooked rice

  • 3 eggs

  • 200g scallops

  • 80g truffle pate / paste

  • 80g Lee Kum Kee XO sauce

  • 2 tbsp Lee Kum Kee premium light soy sauce (adjust to taste)

  • 1 tbsp Lee Kum Kee minced garlic

  • 1 tbsp hua tiao wine

  • ¼ tsp white pepper to taste

  • Chopped spring onions

  • 4 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.

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

    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.

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

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

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

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