XO Sauce Truffle Fried Rice
The Meatmen
September 13, 2019
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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Ingredients
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| 400g cooked rice | |
| 3 eggs | |
| 200g scallops | |
| 80g truffle pate / paste | |
| 80g Lee Kum Kee XO sauce | |
| 2tbsp Lee Kum Kee premium light soy sauce (adjust to taste) | |
| 1tbsp Lee Kum Kee minced garlic | |
| 1tbsp hua tiao wine | |
| ¼tsp white pepper to taste | |
| Chopped spring onions | |
| 4tbsp oil |
Directions
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.
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2.
Heat 2 tbsp oil in pan, sear and cook scallops until light brown. Set aside.
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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.
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4.
Mix in mince garlic and Lee Kum Kee XO sauce, continue to stir fry until fragrant.
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5.
Add scallops, season with hua tiao wine and Lee Kum Kee premium light soy sauce to taste.
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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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