Recipe: Truffle Fried Rice (With Christmas Leftovers)
This is a fun twist on fried rice, which I came up with in the period some people like to call ‘Twixtmas’. It’s that peaceful period post–Christmas gluttony and pre–New Year parties, when the nation recuperates from festivities and generally takes downtime. For me, this is the perfect time to use up Christmas leftovers in healthy, vegan recipes. Since I can never stray far from my Chinese palette, by this time I’m fed up of eating what I call ‘English stodge’ and can’t resist going back to what’s best.
Regardless of whether you have some of the Christmassy ingredients (chestnuts, thyme, cranberry sauce), this makes for an indulgent and classy twist on fried rice with the truffle, while the turmeric brings a gorgeous golden hue and even has anti–inflammatory benefits. I must say the chestnuts and thyme add an earthy depth to it (‘deep soul’, as my friend said when he tasted it). Think cashew fried rice, but sweeter.
As you can see, I had some fun with presentation and tried to make my dish look like a Christmas pudding!
Let me know if you try this recipe and share your results on Instagram with #CelestialPeach.
Ingredients (serves 4)
2 tbsp vegetable oil 1 thumb of ginger, finely minced or shredded
3 medium spring onions (scallions), finely chopped, white and green separated
Cold, pre–cooked medium or long–grain rice (prepared from ~1 cup of dry rice)
1–2 tbsp finely grated truffle
125g cooked and peeled chestnuts
2 tsp turmeric powder
1/2 tsp white pepper
1 tbsp light soy sauce
1 tbsp brandy, dry sherry or Shaoxing wine
Handful of thyme leaves or other herbs
Salt to taste
Dollop of cranberry sauce, to serve (optional). Perhaps this ma la Sichuan cranberry sauce?
Instructions
Heat a wok or large frying pan over high heat until it is hot.
Add the vegetable oil until you can see it reach smoking point. Add the ginger, white parts of the spring onions and the cold rice, stir frying for 3–4 minutes until the rice grains are fully separated.
Toss in the truffle, chestnuts, thyme, turmeric powder and white pepper and stir fry for a few more minutes, ensuring the ingredients are evenly mixed and the rice grains turn golden yellow.
Pour in the wet ingredients and stir fry for a few more minutes, ensuring all the grains are coated and there is minimal water in the wok or pan. Add salt if required.
Dress with fresh sprigs of thyme, and a dollop of cranberry sauce.
