Lapsang Souchong Pork Fried Rice
Using lapsang souchong to cook the rice adds a smoky flavor. It's said the tea was discovered accidentally when farmers tried to speed up the drying process over pine fires. The smoked tea sold faster than regular tea! 30 minutes or less.
⏱️ Prep: 10 min🍳 Cook: 10 min
Ingredients
| 4 tablespoons | 60 ml | vegetable oil, divided |
| 2 | large eggs, beaten | |
| 1/2 teaspoon | 2.5 ml | kosher salt |
| 2 tablespoons | 30 ml | crushed and chopped fresh ginger |
| 3 | garlic cloves, crushed and chopped | |
| 1/2 pound | 225 g | ground pork |
| 1 | medium onion, diced into 1/2-inch pieces | |
| 1 cup | 240 ml | frozen peas, thawed |
| 2 cups | 480 ml | day-old lapsang souchong rice |
| 1 tablespoon | 15 ml | soy sauce |
| 1 teaspoon | 5 ml | toasted or hot sesame oil |
| 1 bunch (6 to 8) | scallions, cut into 1/2-inch pieces |
Instructions
- In a wok or large cast iron skillet, heat 2 tablespoons of vegetable oil over high heat until it shimmers.
- In a medium bowl, whisk together the eggs and salt. Pour the egg mixture into the wok and scramble for about 1 minute, until dry and firm. Transfer the scrambled eggs to a bowl.
- Add the remaining 2 tablespoons of vegetable oil to the wok and heat for 1 minute or until it shimmers.
- Add the ginger, garlic, and pork and stir-fry for 2 minutes. Add the onion and stir-fry for 1 minute. Add the peas and stir-fry for 1 minute.
- Add the rice, scrambled eggs, soy sauce, sesame oil, and scallions and stir-fry for 1 minute.
- Serve immediately.
TROUBLESHOOTING: Follow the rice cooking method, using 1 cup of long-grain white rice and 2 cups of tea instead of water. This makes 2 cups of cooked rice.