Faux Wok-fried Rice

By • May 4, 2017 0 Comments

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Faux Wok-fried Rice


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

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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
  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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