Kim Chee Fried Rice:
1 tablespoon vegetable oil
3 pieces lop cheong, (Chinese sausage) sliced thinly on a diagonal
1/2 cup bacon, diced
1/2 pound shrimp, cooked and chopped
1 cup yellow onion, diced
1/2 cup green onion, sliced
6 cups cooked rice
3 eggs, beaten
3 tablespoons oyster sauce
1 tablespoon soy sauce
1/2 cup kim chee, chopped
Salt and pepper
Pour the oil in nonstick wok and saute the lop cheong and bacon for 2 minutes on medium-high heat. Drain excess oil. Add shrimp and onions and saute for 2 to 3 minutes. Add rice and saute for another 3 minutes. Add oyster sauce, soy sauce, kim chee, salt and pepper and saute until liquid evaporates. Make a well in the center of the rice and add eggs. Let sit for 1 to 2 minutes until solid. Shred with a spatula and mix into rice. Garnish with green onion.
Truffleyaki Sauce:
1 cup soy sauce
1 medium orange, juiced
1/2 cup mirin
1/2 cup water
1/4 cup brown sugar
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced ginger
1 tablespoon black truffle shavings
1/2 tablespoon truffle oil
3 ounces butter
Combine all ingredients except butter and blend well. Bring to a boil and whisk in butter.
