12-04-2025
As rice prices rise, a bit of tea adds needed luxury
Despite sounding similar, the Japanese words "cha" (tea) and "chāhan" (fried rice) are etymologically unconnected. What if we were to combine them though?
Frying rice is a way to add flavor and color to the white grains, but if we boil our rice in tea first, all we need to do is add seasoning. Various varieties of tea can work, but since I'm currently cutting down on caffeine, I was drawn to infusing my rice with rooibos.
When it comes to frying, a quality cooking vessel makes a world of difference. On that subject, I highly recommend J. Kenji Lopez-Alt's bestselling book 'The Wok: Recipes and Techniques.' It spurred my household to invest in a carbon steel chūka-nabe (literally, 'Chinese pot' as it is known in Japanese). For a dish as simple as this, however, any heavy, heat-conductive, nonstick pan will do, and even baking your rice in the oven can be an alternative way to achieve delectable results.
By adding your favorite fillers, this dish can be made as elaborate as you like and for any meal of the day. Use a rice cooker if you have one, or, if you prefer the stovetop, the method below is loosely adapted from Sonoko Sakai's 'Wafu Cooking: Everyday Recipes with Japanese Style.'
Serves 2-4
Cook time: 45 minutes
This dish is infinitely customizeable with your favorite toppings and different varieties of tea. |
SIMON DALY
Ingredients:
400 milliliters tea
300 grams rice
4 eggs
25 grams butter (or oil)
2 small spring onions
Salt and pepper
Directions:
1. Boil 400 milliliters of water and add enough of your favorite tea to make 2 cups. Brew for the recommended time, drain out the leaves and cool.
2. Wash your uncooked rice until the water runs clear, then drain completely. Place the rice either in a rice cooker with the cold tea and cook according to directions, or place the rice in a small pot to soak in the cold tea for at least 30 minutes.
3. If using a rice cooker, just wait. If using a pot, set it to medium heat and leave it uncovered. Bring it to a vigorous boil, then cover with a tight-fitting lid and turn the heat to as low as possible to simmer for 15 minutes. Without peeking under the lid, remove the pot from the stove and leave to rest and steam for a further 15 minutes.
4. Spread the cooked rice out on a baking tray, fluffing lightly, and leave to cool. If time permits, place the uncovered baking tray in the refrigerator overnight.
5. Crack your eggs into a bowl, mix and preheat a wok or frying pan. Add 10 grams of butter to your cooking vessel and scramble the eggs. Once fully cooked, set aside.
6. Reheat the wok and add the remaining butter and rice to pan-fry rice until lightly crisped and fragrant.
7. Add the scrambled eggs back into the rice, seasoning with salt and pepper and an extra knob of butter if you're feeling decadent. Spoon into a serving dish and top with finely sliced spring onions.
