One-Pot Wonders

Faux Wok-fried Rice

May  4, 2017
Author Notes

This play on fried rice uses lapsong souchong tea to emulate the smoky flavor found in the fried rice from your favorite takeout joint. —Andrea

  • Serves 6
  • 4 cups leftover rice (Jasmine or Basmati work best)
  • 2 eggs, beaten
  • 1 tablespoon sesame oil
  • 8 ounces raw chicken breast, sliced into strips
  • 6 ounces raw shrimp, peeled
  • 2 tablespoons minced garlic
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon finely crushed lapsong souchong tea
  • 1 medium onion, finely chopped
  • 1 tablespoon shrimp paste
  • 1 tablespoon sambal oelek
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon black pepper
  • 1 tablespoon ketjap manis or sweet soy sauce
In This Recipe
  1. Heat sesame oil in a large fry pan until very hot, then add the onion, ginger, shrimp paste, crushed tea, garlic, and pepper, and stir-fry for 2 minutes, squashing the shrimp paste as you go.
  2. Then add chicken and shrimp and stir-fry for a further 2 minutes.
  3. Add rice and continue to stir-fry for 3 minutes.
  4. Now add the sambal oelek, oyster sauce and ketjap manis/dark soy sauce and continue to stir-fry for 2 minutes.
  5. Finally, add beaten eggs and continue to stir-fry for another minute.
  6. Turn onto a large serving platter and garnish with spring onions and fresh cilantro, serve hot.

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