Feta Fried Rice Bowls

Name: Feta Fried Rice Bowls (Elevated)
Total time: 50 min
Yield: 2
Cuisine: Japanese Fusion
Ingredients: 1 cup Sushi Rice-cooked and cooled; 1/2 cup Shiitake Mushrooms-sliced; 1/4 cup Asparagus-chopped; 1/4 cup Shallots-minced; 6 Sea Scallops-U/10 size; 1 tbsp Black Truffle Oil; 1 tbsp Soy Sauce-low sodium; 1 tsp Mirin; 1/4 cup Greek Feta-block form; 1 tbsp Black Truffle Paste; 1 tbsp Chives-finely chopped; 1 tbsp Clarified Butter

⏱50 min

👥2

🔥750 cal

Hard

🍽️Japanese Fusion

A luxurious fried rice experience featuring the earthy aroma of black truffle, creamy feta, and perfectly seared scallops.

1 cup Sushi Rice-cooked and cooled

1/2 cup Shiitake Mushrooms-sliced

1/4 cup Asparagus-chopped

1/4 cup Shallots-minced

6 Sea Scallops-U/10 size

See all 12 ingredients ↓

(0 reviews)

⏱50 min

👥2

🔥750 cal

Hard

🍽️Japanese Fusion

A luxurious fried rice experience featuring the earthy aroma of black truffle, creamy feta, and perfectly seared scallops.

#Fried Rice #Feta #Scallops #Truffle #Luxury Dinner

Instructions

Pat Scallops dry and season with salt and pepper.
Heat Clarified Butter in a skillet over high heat. Sear Scallops for 2-3 minutes per side, until golden brown and cooked through. Set aside.
In a wok or large skillet, heat Black Truffle Oil over medium-high heat.
Add Shallots and cook until translucent, about 2 minutes.
Add Shiitake Mushrooms and Asparagus and cook for 3-4 minutes, until tender-crisp.
Push the vegetables to one side of the skillet. Add Cooked Sushi Rice to the other side and cook for 2-3 minutes, breaking it up with a spatula.
Combine the rice and vegetables. Pour Sauce over the mixture and stir well to combine.
Cook for another 2-3 minutes, until everything is heated through.
Divide the fried rice into bowls. Top with Seared Scallops, crumbled Greek Feta, a dollop of Black Truffle Paste, and Chives.
Serve immediately.

Ingredients

1 cup 200 g Sushi Rice-cooked and cooled
1/2 cup 75 g Shiitake Mushrooms-sliced
1/4 cup 35 g Asparagus-chopped
1/4 cup 35 g Shallots-minced
6 180 g Sea Scallops-U/10 size
1 tbsp 15 mL Black Truffle Oil
1 tbsp 15 mL Soy Sauce-low sodium
1 tsp 5 mL Mirin
1/4 cup 60 g Greek Feta-block form
1 tbsp 15 mL Black Truffle Paste
1 tbsp 15 mL Chives-finely chopped
1 tbsp 15 mL Clarified Butter

Equipment

Wok or Large Skillet
Small Skillet
Spatula
Measuring Cups and Spoons

Instructions

Pat Scallops dry and season with salt and pepper.
Heat Clarified Butter in a skillet over high heat. Sear Scallops for 2-3 minutes per side, until golden brown and cooked through. Set aside.
In a wok or large skillet, heat Black Truffle Oil over medium-high heat.
Add Shallots and cook until translucent, about 2 minutes.
Add Shiitake Mushrooms and Asparagus and cook for 3-4 minutes, until tender-crisp.
Push the vegetables to one side of the skillet. Add Cooked Sushi Rice to the other side and cook for 2-3 minutes, breaking it up with a spatula.
Combine the rice and vegetables. Pour Sauce over the mixture and stir well to combine.
Cook for another 2-3 minutes, until everything is heated through.
Divide the fried rice into bowls. Top with Seared Scallops, crumbled Greek Feta, a dollop of Black Truffle Paste, and Chives.
Serve immediately.

Nutrition per serving

Calories 750

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Feta Fried Rice Bowls

Feta Fried Rice Bowls

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