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