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Genmaicha & Hojicha Fried Rice

Meg TeaChef Level 1

This recipe takes a lot of time to prepare but comes together really quickly if you have your mise en place. It's extremely adaptable. Leave out the egg to make it free of animal products. Add a protein if you want a heartier meal. Change your grain if you don't want rice (quinoa makes a great alternative).

By infusing genmaicha and hojicha in your oil, you bring a toasted nuttiness to the dish that is normally provided by sesame or peanut oil.

1 h 20 m 4


  • 2 Tbsp Genmaicha tea
  • 2 Tbsp Hojicha tea
  • 4 oz Canola oil
  • 4 green onions, chopped. (Whites and greens separated)
  • 1/2 cup carrots, diced
  • 1/2 cup celery diced
  • 1/2 cup edamame
  • 4 cloves of garlic
  • 1 Tbsp minced ginger
  • 4 eggs
  • 4 cups cold leftover rice (or grain of choice)
  • 3 Tbsp soy sauce
  • (optional) Protein of choice chopped
  • Salt & Pepper to taste


In a small sauce pan, combine your tea and canola oil. Let sit on low heat for 1 hour, stirring occasionally. If you are using freshly made grains, cook according to directions to yield 4 cups of cooked product. Spread out on baking sheet and let chill in fridge.

When oil is ready, add 1 Tbsp to a saute pan or wok. Scramble eggs and add them to pan. Let egg cook into large pieces. Remove from pan and set aside.

Add 3 Tbsp of oil to the pan on high heat. Add whites of onion, garlic, and ginger to pan and cook until fragrant. Add protein and cook until done.

Add carrots, edamame, and celery. Cook until they start to get tender.

Add rice, cooked eggs, and soy sauce. Salt & pepper to taste. Cook until everything is warm and cooked through. Stir in greens of green onion.

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