Fried Soy Rice Topped with Foie Gras and Wild Mushroom Sauce

Name: Fried Soy Rice Topped with Foie Gras and Wild Mushroom Sauce
Yield: Serves 4
Cuisine: Chinese
Ingredients: Dark soy sauce 1 tsp; Ground black pepper a pinch; Eggs 2; Salt a dash; Sesame oil ½ tsp; Coriander (cilantro) leaves 1 sprig, chopped; Foie gras 120 g (4 oz); Thai jasmine rice 50 g (1⅔ oz); Shallot 1, peeled and chopped; Garlic 1 clove, peeled and chopped; Cooking oil 3 Tbsp; Spring onions (scallions) 10 g (⅓ oz), sliced mushrooms; Finely chopped ginger 1 tsp; Carrot 30 g (1 oz), diced; Ground white pepper ½ tsp; Potato flour 10 g (⅓ oz), mixed with a little water; Nameko mushrooms 120 g (4 oz), finely chopped, or use any preferred variety of small mushrooms; Basic stock 2 Tbsp; Light soy sauce 1 Tbsp

Preparation info

Serves
4

Difficulty
Medium

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.

Ingredients

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

Asia
China
Main course
Beijing

Method

Rinse jasmine rice grains, then cook in a rice cooker. Set aside.
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.
Prepare foie