FRIED TEA-FLAVOURED RICE

Had fried this kind of fried rice several times.  It is simply fragrant and a delicious fried rice. The addition of sesame oil in frying the rice is a good idea as it does have a good effect on the overall taste of this fried rice.

Recipe Source – adapted from At Home With Amy Beh 3 [modified]

Ingredients
[serves 2]
3 bowls of cooked rice [preferably a day old or overnight rice]
1 tbsp oil
2 tbsp sesame seed oil
1 Chinese sausage [lap cheong] – peeled and cut cubes
50 gm shelled prawns
2 eggs 
2 tsp Ti Kuan Yin tea leaves
some sliced sweet peas [optional]
Seasoning
2 tbsp oyster sauce
½ tsp pepper
¼ tsp salt

1. Steep tea leaves with some hot water and set aside for several minutes. Drain and keep the tea leaves for frying. 
2. Heat oil in wok, fry tea leaves until crispy. Dish up and set aside. 
3. Using the same wok, fry Chinese sausage until aromatic, dish up. Remove excess oil. 
4. Break eggs into wok, lightly break up the eggs and cook until just cooked. Dish up. 
5. Fry prawns with the oil until firm. Add in rice and seasoning, stir fry over low heat to mix well. I add some cut sweet peas. 
6. Add in fried lap cheong and eggs. Toss well to mix. Fry rice over high heat until rice is light. 
7. Add in the tea leaves, mix well. Dish up to serve. Garnish with spring onions. 

I'm sharing this with Little Thumbs Up Event [July 2015 - TEA] organised by Doreen from My Little Favourite DIY and Zoe of Bake For Happy Kids
hosted by Cheryl of Baking Taitai

I'm submitting this post to Cook Your Books Event #25 [July 2015] hosted by Joyce of Kitchen Flavours