Crispy Bacon and Truffle Fried Rice (ข้าวผัดเห็ดทรัฟเฟิลเบคอนกรอบ)

1.Cut Japanese spring onion into 2 inches long. Score lengthwise and remove the white center out of the green layer. Roughly chop white center and thinly slice the green layer into long ribbons. Soak onion ribbons in cold water for later use.

2.Heat a frying pan and olive oil. Fry bacon until crispy and set aside. Remove oil from the pan, leave just enough to coat the pan.

3.Prepare rice in a mixing bowl, add the truffle paste, soy sauce, a little salt and pepper.

4.Heat a frying pan. Add the chopped white part of spring onions and stir-fry a little. Add the rice mixture and stir well. Add the butter. Mix well and add half of the bacon in.

5.Line serving plate with iceberg lettuce. Transfer rice to the plate. Garnish with cherry tomatoes, bacon and green onion ribbons.