This version of oolong fried rice is based on a dish I tried at a tea cafe in Tokyo. It was prepared with onion, pickled Japanese vegetables, eggs, soy sauce and spices.
Fried Rice is an easy way to get flavor and antioxidants from cooking with tea
. It's also a great way to reuse tealeaves
you've already brewed. Simply steam rice with brewed oolong tealeaves and then stir fry it with the ingredients of your choice.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Approx. 4-5 cups
- 1 cup rinsed brown rice
- 1 1/4 cups water
- 3 heaping tablespoons brewed oolong tealeaves
- Cooking oil (such as olive oil), to taste
- Optional -- up to 1 cup chopped onion and garlic
- Optional -- up to 1 cup chopped bell peppers, thinly sliced carrots and celery, and other vegetables
- Optional -- up to 1.2 cup cubes or strips of cooked chicken, pork or beef
- Optional -- 1 to 2 lightly whisked eggs
- Optional -- black pepper, red pepper flakes or chopped fresh herbs, to taste
- Soy sauce, to taste
- In a steamer or a pot, steam the rice in the water for five minutes.
- Carefully (avoiding the steam) toss in the oolong leaves and then steam until the rice is done. Remove from heat.
- Heat the oil on medium in a large frying pan. Gradually add and saute any optional vegetables, starting with onions and garlic.
- Add the rice and spices, stirring constantly.
- Add eggs and/or meat (optional). Stir well.
- Once the rice begins to get slightly crispy, add soy sauce to taste. (If you're not sure how much to add, it can be added to taste at the table. It's better to err on the side of too little rather than too much!)