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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
- 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
- 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.
- Then add chicken and shrimp and stir-fry for a further 2 minutes.
- Add rice and continue to stir-fry for 3 minutes.
- Now add the sambal oelek, oyster sauce and ketjap manis/dark soy sauce and continue to stir-fry for 2 minutes.
- Finally, add beaten eggs and continue to stir-fry for another minute.
- Turn onto a large serving platter and garnish with spring onions and fresh cilantro, serve hot.