Green Tea Fried Rice with Peas

Here is a delicious recipe to use up a leftover pint container of Chinese take-out rice (which usually holds 3 cups once the clumps are separated) and a used green tea bag. Black tea—which recent research indicates may provide many of the same health benefits as green—can be substituted.

MAKES 4 SERVINGS

1⁄4 cup brewed green tea liquid

2 tablespoons reduced-sodium soy sauce

2 tablespoons Shaoxing rice wine, dry sherry, sake, or dry white wine

1⁄2 tablespoon toasted (dark) sesame oil

1 teaspoon plain rice vinegar

1 teaspoon brown sugar

1 tablespoon canola oil

1⁄2 cup fresh or frozen peas, thawed

2 scallions, white and green parts, thinly sliced Brewed leaves from a standard green tea bag (about 1 teaspoon)

1 teaspoon chopped fresh ginger Salt and freshly ground black pepper, to taste

3 cups cooked rice, clumps broken up, as needed, at room temperature

In a small bowl, combine the tea liquid, soy sauce, rice wine, sesame oil, rice vinegar, and sugar; set aside. In a wok or large nonstick skillet, heat the canola oil over medium heat. Add the peas, scallions, tea leaves, ginger, salt, and pepper; cook, stirring, until peas are tender and scallions are softened, about 3 minutes. Add the rice and cook, stirring, about 2 minutes. Add the tea liquid mixture and cook, stirring, until rice absorbs the liquid, about 2 minutes. Serve at once.

{PER SERVING} Calories 263 • Protein 5g • Total Fat 6g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 45g • Dietary Fiber 2g • Sodium 307mg

hancheng

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