Recommended
Sencha Green Tea Fried Rice
Serves: 2–3 people INGREDIENTS
|
• Cooked rice (I use short grain brown rice) 2 cups *Cool rice, 1-2 days in the fridge, preferably. |
|
• Ground sencha green tea leaves 2 tsp (4g) |
| • Light olive oil (or any oil of your choice) 1 tbsp + 1 tsp |
| • Eggs, whisked 2 |
|
• Ginger, minced 1 tbsp |
| • Green scallion, chopped 1 |
| • Kosher salt 1/4 - 1/2 tsp |
| • A pinch of white pepper powder |
| • Soy sauce or tamari shoyu 2 tsp |
PREPARATION
Grind sencha green tea leaves in a coffee grinder for 10 seconds
or with a mortar and pestle.
INSTRUCTIONS
Heat a large frying pan or wok over medium-high heat.
Add 1 tbsp oil and swirl around the pan.
Add the whisked eggs and stir gently with a spatula, until large, fluffy curds form.
When eggs are still runny and not fully cooked, add rice and combine it
without mashing the rice.
Add ginger, scallions, and 1 tsp oil and stir until the ingredients are
mixed with the rice. Season with salt and pepper and
stir the rice for a few seconds. Add the soy sauce
and toss to distribute. Add ground sencha green tea and combine.
Add more salt, pepper, or soy sauce to taste.
Turn off heat and serve.
Tips:
If you use sesame oil, untoasted sesame oil brings out the sencha green tea flavor