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Chicken and Black Truffle Fried Rice — A Kid-Favorite
This delicious fried rice combines tender chicken pieces with fluffy scrambled eggs and sweet onions for a balanced flavor profile that kids love. The subtle earthiness from black truffle adds a wonderful depth to the dish without making it too strong. It is a quick and tasty meal perfect for family gatherings. A delicious Chicken […]
- Prep
- 12m
- Cook
- 20m
- Total
- 32m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Chicken and Black Truffle Fried Rice — A Kid-Favorite
| Ingredient | Amount |
|---|---|
| chicken breast | |
| eggs | 4 as needed |
| onion | |
| black truffle |
- chicken breast
- eggs4 as needed
- onion
- black truffle
Cooking StepsHow to cook Chicken and Black Truffle Fried Rice — A Kid-Favorite step by step
-
Step 1Steam frozen cooked chicken breast to thaw, or microwave for 1–2 minutes (I heated for 3 minutes and the chicken turned out too tough).
-
Step 2Crack 4 eggs and scramble them.
-
Step 3Heat oil in a wok and stir-fry minced mushrooms and diced onion. Add light soy sauce.
-
Step 4Add the diced chicken and stir-fry.
-
Step 5Add cooked rice and stir to combine.
-
Step 6Add black truffle and the pre-cooked scrambled eggs.
-
Step 7Add a box of cooked corn kernels and stir-fry. Sprinkle with Sichuan pepper-salt and chopped scallions.
-
Step 8Plate and garnish with furikake (seasoned seaweed sprinkles) for color.
Chicken and Black Truffle Fried Rice — A Kid-Favorite
This delicious fried rice combines tender chicken pieces with fluffy scrambled eggs and sweet onions for a balanced flavor profile that kids love. The subtle earthiness from black truffle adds a wonderful depth to the dish without making it too strong. It is a quick and tasty meal perfect for family gatherings. A delicious Chicken […]
Ingredients
- chicken breast
- 4 as needed eggs
- onion
- black truffle
Instructions
-
Steam frozen cooked chicken breast to thaw, or microwave for 1–2 minutes (I heated for 3 minutes and the chicken turned out too tough).
-
Crack 4 eggs and scramble them.
-
Heat oil in a wok and stir-fry minced mushrooms and diced onion. Add light soy sauce.
-
Add the diced chicken and stir-fry.
-
Add cooked rice and stir to combine.
-
Add black truffle and the pre-cooked scrambled eggs.
-
Add a box of cooked corn kernels and stir-fry. Sprinkle with Sichuan pepper-salt and chopped scallions.
-
Plate and garnish with furikake (seasoned seaweed sprinkles) for color.
