Feb 18, 2020

Bitter Tea Oil Fried Rice 苦茶油炒飯

This is somewhat a vegetarian-friendly fried rice recipe. It might seem light from the appearance, but with the help of bitter tea oil, this fried rice came with an elegant aroma, which prolong the enjoyment per my opinion. 

If still too "plain," perhaps my extra garlic chili sauce on top can kick it up a notch.

Bitter tea oil fried rice 苦茶油炒飯 -

Ingredients (about 4 to 5 portions)?

  • 3 rice cups brown rice
  • 250 grams bok choi
  • 250 grams snow vegetable (xue cai)
  • 2 eggs
  • 2 tablespoons bitter tea oil
  • 1 tablespoon peeled/finely chopped ginger
  • 1 teaspoon salt

Garlic chili sauce (optional) -

  • Few garlic cloves
  • 2 or more red chilies
  • Some soy sauce


Rice measuring cup is different from the regular measuring cup, but just make sure to cook enough rice for 4 to 5 portions. Preferably cook the rice the day before and use a little less water too. Fluff the rice and store in the fridge to draw out extra moisture.

Prepare the garlic chili sauce if desired. Peel and chop a few garlic cloves. Destem and chop the red chilies. Mix these two with some soy sauce. 

Peel and finely chop the ginger. Destem leafy greens and chop into small pieces. Beat the eggs.

Take a wok, drizzle in 2 tablespoons bitter tea oil and turn to medium high heat. Add in chopped ginger along with 1/2 teaspoon of salt. Cook for about 30 seconds, till aromatic.

Pour in beaten eggs and keep stir-frying till the eggs become smaller pieces.

Turn to high heat then add in chopped veggies along with 1/2 more teaspoon of salt. Cook for about 1 minute.

Mix in cooked rice in two batches. Make sure each grains are separated before adding the second batch.

Plate and add a spoonful of garlic chili sauce on top.

The red chilies I've got here are pretty deadly, paired with the spiciness from raw garlic, this fried rice may look "quiet," but might make you "yelling" for water.

Other fried rice recipes:

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