Fried Tea-Scented Basmati Rice
The smokiness of lapsang souchong tea gives this dish a full, complex flavor that is truly delicious. Add stir-fried chicken tenders, shrimp or scallops for a fast one dish meal.

  • cup strong lapsang souchong or other black tea
  • 1 tbsp each oyster sauce, fish sauce and mirin
  • 1 tbsp tamari (or light soy sauce) and toasted sesame oil
  • 1 tsp brown sugar
  • 1 clove garlic, minced
  • 2 tbsp vegetable oil
  • tsp hot pepper flakes
  • 1 small onion, halved and sliced
  • each red and yellow pepper, chopped
  • 1 cup sliced snow peas
  • 2 cups cooked basmati rice
  • 2 green onions, chopped


In bowl, whisk together tea, oyster sauce, fish sauce, mirin, tamari, sesame oil, sugar and garlic; reserve. Heat oil in wok or deep skillet and set over medium-high heat; add hot pepper flakes and cook for 1 minute or until fragrant. Stir in onion and stir-fry for 5 minutes or until softened and becoming brown. Increase heat to high and add peppers; cook, stirring occasionally, for 3 minutes or until beginning to brown. Add snow peas and reserved tea mixture; boil for 2 minutes or until liquid is reduced and syrupy. Add rice and green onions and cool, tossing, for 3 minutes or until heated through.

Makes 4 servings.

Tip: For the best results, spread freshly cooked rice out on a tray to dehydrate slightly.

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