XO Sauce Truffle Fried Rice

15 minutes



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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Adjust Servings
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



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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Heat 2 tbsp oil in pan, sear and cook scallops until light brown. Set aside.
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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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Mix in mince garlic and Lee Kum Kee XO sauce, continue to stir fry until fragrant.
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Add scallops, season with hua tiao wine and Lee Kum Kee premium light soy sauce to taste.
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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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