Fried Soy Rice Topped with Foie Gras and Wild Mushroom Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
New Beijing Cuisine

By Jereme Leung

Published 2010

  • About

Soy sauce fried rice is the most common fried rice dish in Beijing. The addition of mushrooms and foie gras accentuate this dish with their texture, flavour and richness.


  • Thai jasmine rice 50 g (1⅔ oz)
  • Eggs 2
  • Foie gras</


  1. Rinse jasmine rice grains, then cook in a rice cooker. Set aside.
  2. Beat eggs. Heat a non-stick frying pan and use some oil-soaked paper to lightly grease pan. Slowly pour in beaten eggs, turning pan clockwise so that egg coats pan evenly and forms a thin sheet. Sear until egg pancake turns light golden brown. Remove from pan and set aside.
  3. Prepare foie