This mouth-watering Black Truffle & Bacon Fried Rice recipe, TRUBEL style, is the ultimate luxury fusion. Created by the very talented Chef Andrew Newman, Head Chef at Brunswick House, exclusively for you using TRUBEL Black Truffle Paste.
4-5 as a Starter / Side Dish
2-3 as a Main
- You do not have to use the exact veg for this that I did. Fried rice is a great way to use up whatever you have left in the fridge.
- Bacon can be omitted as well if you want to keep it vegetarian.
- Recipe works best if the rice is a day old and at room temperature.
- If you do not have a wok then you can use a large frying pan.
- Soy sauce is there for flavour, not salt, if you taste the dish and it is under seasoned then add more salt, rather than more soy sauce.
- 50g Veg Oil
- 120g Streaky Bacon, thinly sliced
- ½ Shallot, finely diced
- 1pc Celery Stick, finely diced
- 3pc Mushrooms, finely diced
- 500g Cooked Rice
- 100g cup Peas (fresh or frozen)
- 2 Eggs, lightly beaten
- 35g TRUBEL Black Truffle Paste
- 30g Soy Sauce
- 3pc Spring Onion, thinly sliced
- Heat the wok over medium heat,
- Add the oil and bacon. Cook the bacon until it is fully crisp, brown, and all the fat has rendered out of it.
- Increase the heat on the wok to high, then add the diced shallot and cook until slightly translucent (about 1-2min) using a wooden or hard plastic spoon. Constantly stir to avoid browning (you do not want any brown on your veg).
- Next add the mushrooms and continue to cook for another 2 minutes until the mushrooms are cooked and any excess water from the mushrooms has evaporated. At this point, season the veg with 2 pinches of salt and about 10 twists of freshly ground black pepper.
- Now add the rice, continue to fold the rice into the veg until it is well mixed and is coated in the oil. The next step is key to good fried rice and that is letting the rice sit for about 1-2min at a time and then mixing it so more of the rice has a chance to sit on the bottom of the wok. Every time you mix it, you will need to scrape the bottom of the wok with your spoon to lift off the crispy bits and avoid burning. Repeat this process for about 8min or until you feel the rice is as crisp and to your liking.
- Mix in the peas, then push all the rice to the sides of the pan to form a well in the middle. If the pan looks a bit dry add 1Tbsp more oil then add your eggs. Gently scramble your eggs to keep them in big chunks and then mix into the rice.
- Turn off the heat, mix in the truffle paste and half the spring onions and taste for seasoning. Add more salt or pepper if desired.