Black Truffle Beef Fried Rice
Scotch Egg and Caviar

Elevate weeknight comfort with luxury — aromatic black truffle beef fried rice topped with a soft-boiled Scotch egg and premium 9-year-aged caviar.

Ingredients

• 2 eggs
• 1 onion
• 2 stalks green onions
• 200 g beef
• 1 pinch salt
• to taste black pepper
• 1 tbsp olive oil
• 1 tbsp truffle sauce
• 2 bowls cooked rice
• 1 egg for boiling
• 100 g prawn paste
• 1/2 cup breadcrumbs
• 1 tbsp caviar

Instructions

1. 1Slice the Green Onions

   

   Take the green onions and slice them finely on a black cutting board.

   Tip: Keep your knife sharp for clean slices.
2. 2Cut the Onion

   

   Cut the onion in half, then slice it finely into thin pieces on the cutting board.

   Tip: Cut the onion in half first to create a stable flat base.
3. 3Prepare the Eggs

   

   Crack two eggs into a glass bowl and whisk them together until smooth.

   Tip: Ensure no shell fragments fall into the bowl.
4. 4Cut the Beef

   

   Take the beef and cut it into small, thin strips on the cutting board.

   Tip: Slice against the grain for more tender strips.
5. 5Marinate the Beef

   

   Season the sliced beef with salt, black pepper, and olive oil, then allow it to marinate for 10 minutes.

   Tip: Letting the beef marinate helps lock in moisture and flavor.
6. 6Sear the Beef

   

   Sear the marinated beef strips in a pan over medium-high heat until nicely browned.

   Tip: Use medium-high heat to get a nice sear on the beef without overcooking.
7. 7Add Diced Onions

   

   Add the diced onions directly into the pan with the seared beef strips.

   Tip: Ensure the heat is set correctly so the onions begin to sweat and release their aroma without burning.
8. 8Scramble Eggs with Beef and Onions

   

   Push the beef and onion mixture to one side of the pan, pour the beaten eggs into the empty space, and scramble them once they begin to set.

   Tip: Scramble the eggs gently to keep them soft and well-distributed with the meat and onions.
9. 9Add Truffle Sauce

   

   Incorporate a spoonful of truffle sauce and a pinch of salt into the pan with the other ingredients.

   Tip: Mix the truffle sauce evenly so the rich aroma coats every component before the rice goes in.
10. 10Add Cooked Rice

    

    Add the cooked rice into the pan with the other ingredients, stirring and pressing down to ensure each grain is well separated and evenly mixed.

    Tip: Using cold leftover rice works best for fried rice as it prevents clumping.
11. 11Boil the egg

    

    Place the egg into boiling water and boil for 6 minutes to achieve a soft-boiled center, then immediately transfer it to ice water to stop the cooking process before peeling.

    Tip: Plunging the boiled egg straight into ice water shrinks the egg slightly inside the shell, making it much easier to peel.
12. 12Peel the boiled egg

    

    Once the egg has finished boiling for 6 minutes, transfer it directly into ice water to cool down completely. Carefully peel the shell away from the soft-boiled egg to keep the egg white intact and smooth.

    Tip: Cooling the egg thoroughly in ice water helps the shell peel off much more easily.
13. 13Coat with prawn paste

    

    Take the peeled soft-boiled egg and apply an even layer of seasoned prawn paste around it, ensuring the egg is completely covered.

    Tip: Wear food-safe gloves and use a small knife or spatula to smooth out the prawn paste layer evenly.
14. 14Bread the Scotch egg

    

    Brush or dip the prawn paste-coated egg into beaten egg wash, ensuring every part is covered, then coat it thoroughly with breadcrumbs.

    Tip: Press the breadcrumbs gently into the prawn paste to ensure a tight, even crust during frying.

Storage & Reheating

Burn It Off

Frequently Asked Questions