Ever since I returned from Milan, I was hooked on truffles.
Truffles are really peculiar things, aren’t they. So small and yet so pungent. So powerful, yet so delicate.
One night, it struck me that I could try to incorporate truffles into my East Asian cooking. So my black truffles fried rice was born!
One note about truffles:
- White truffles are more pungent than black truffles, hence more expensive.
- Fresh truffles are more pungent than preserved truffles, hence more expensive.
- I am using black truffles shavings in olive oil, still expensive, but at least that is what I can afford right now.
I would love to do up a post about truffles, but if there are any sponsors out there, who want to sponsor a post on white and black fresh truffles, I’d be delighted! 😉
Last but not least, truffles cannot stand high heat. They should never be scalded. Which is why I am adding them at the last moment when the fried rice is served on the plate.
What I want to highlight in this fusion dish, is also that truffles go well with eggs (that everyone knows), they go well with pasta (and also rice) and Italian anchovies in olive oil, which I have also included in this classic Chinese dish.
- 2 rice bowls of ‘leftover rice’ (I use half Basmati and half Thai Jasmine for the right texture)
- 5 rare tiger prawns (roughly chopped)
- 50g crabmeat (canned ones will do)
- 2 eggs (lightly beaten)
- 5 tbs vegetable oil
- 1-2 Italian anchovies in olive oil (finely minced)
- 1 tsp salt
- Dash of white pepper
- 2 stalks spring onions (finely chopped)
- Garnish: a tps caviar or lumpfish roe
Serving: 2 persons
- Heat up your round-bottom wok on high heat with the oil. Pour in your eggs in a circular manner to make as big an omelette as you can. Flip it to cook the other side. Once cooked, push it to one side of the wok and squeeze the oil out.
- With the oil in the centre of your wok, turn the heat lower and stir-fry your anchovies, do not burn them. Then add in your rice, constantly stir-frying, then the prawns and crabmeat. Once everything is cooked, flip your omelette back into the mixture and make sure it gets chopped up and well mixed into the fried rice.
- Add salt and pepper to taste. Just before serving, add in your spring onion and stir well.
- Serve it on your serving plate. Drizzle your truffle shavings onto your fried rice (or fresh truffle shavings if you are rich enough), mix these into the rice.
- Garnish with a teaspoon of caviar, and serve.