Burmese Tea Leaf and Roasted Peanut Rice Bowl

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant rice bowl featuring fermented Burmese tea leaves, crunchy roasted peanuts, and fresh herbs for a complex, savory flavor. This asian-inspired rice & grains (vegetarian) ready in about 10 minutes pairs cooked jasmine rice, fermented tea leaves (laphet), roughly chopped roasted peanuts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Serves 4 Asian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large mixing bowl, combine 4 cups cooked jasmine rice with 1/2 cup fermented tea leaves (laphet), mixing gently to distribute the tea leaves evenly throughout.
  2. Step 2: Add 1/2 cup roughly chopped roasted peanuts, 2 tbsp fried garlic, 2 tbsp toasted sesame seeds, 1 large diced tomato, and 2 thinly sliced shallots to the rice mixture.
  3. Step 3: In a small bowl, whisk together 2 tbsp freshly squeezed lime juice, 1 tbsp fish sauce, and 1/4 tsp chili flakes. Pour this dressing over the rice bowl ingredients.
  4. Step 4: Toss everything gently but thoroughly to ensure the dressing coats all ingredients and the flavors meld.
  5. Step 5: Garnish with 1/4 cup chopped fresh cilantro and 2 chopped scallions before serving for a fresh, vibrant finish.

Equipment for this recipe

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Frequently asked questions

How long does Burmese Tea Leaf and Roasted Peanut Rice Bowl take to make?

Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Burmese Tea Leaf and Roasted Peanut Rice Bowl?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked jasmine rice from drying out.

Can I substitute ingredients in Burmese Tea Leaf and Roasted Peanut Rice Bowl?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Burmese Tea Leaf and Roasted Peanut Rice Bowl for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Burmese Tea Leaf and Roasted Peanut Rice Bowl vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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