Lei Cha Fan

Name: Lei Cha Fan
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Cuisine: Singaporean
Ingredients: 2 cups cooked rice; Tea paste: 50g green tea leaves, 30g Thai basil, 20g mint, 30g roasted peanuts, 2 tbsp sesame seeds, 500ml hot water; Toppings: 100g long beans finely diced, 100g firm tofu diced and fried, 50g preserved radish (chai poh) chopped, 100g kai lan or choy sum chopped, 50g dried shrimp (optional), 2 cloves garlic minced; 2 tbsp vegetable oil; Salt to taste

擂茶饭 (LAY chah FAHN)

Thunder Tea Rice

⏱ Prep Time 45 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 390 kcal

A bowl of steamed rice topped with finely chopped vegetables — long beans, dried radish, tofu, greens — served with a vivid green soup made by grinding tea leaves, basil, mint, and nuts into a fragrant paste.

Nutrition & Info

Protein 14.0g

Carbs 52.0g

Fat 14.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free

Allergen Warnings

⚠ peanuts ⚠ soy

Equipment Needed

mortar and pestle or blender wok rice cooker

Presentation Guide

Vessel: round bowl with soup bowl on side

Garnishes: roasted peanuts, sesame seeds

Accompaniments: green tea soup (lei cha)

Ingredients

2 cups cooked rice
Tea paste: 50g green tea leaves, 30g Thai basil, 20g mint, 30g roasted peanuts, 2 tbsp sesame seeds, 500ml hot water
Toppings: 100g long beans finely diced, 100g firm tofu diced and fried, 50g preserved radish (chai poh) chopped, 100g kai lan or choy sum chopped, 50g dried shrimp (optional), 2 cloves garlic minced
2 tbsp vegetable oil
Salt to taste

Instructions

1
Pound or blend green tea leaves, basil, mint, peanuts, and sesame seeds into a fine paste. Add hot water gradually to create a vivid green soup. Season with salt.
2
Finely dice all vegetable toppings into small, uniform pieces.
3
Heat oil in a wok, stir-fry each topping separately: garlic and chai poh first, then long beans, then tofu, then greens. Keep each component distinct.
4
Arrange cooked rice in a bowl, top with neat piles of each stir-fried vegetable and tofu.
5
Serve the green tea soup in a separate bowl. Pour the soup over the rice and mix everything together before eating.

💡

Did You Know?

The "thunder" in thunder tea rice refers to the thunderous pounding sound made when grinding the tea leaves with a mortar and pestle — a sound that once echoed through Hakka villages.

Chef's Notes

Equipment Tips

mortar and pestle or blender
wok
rice cooker

Garnishing

roasted peanuts, sesame seeds

Accompaniments

green tea soup (lei cha)

The Story Behind Lei Cha Fan

Lei cha fan is a Hakka dish with origins stretching back centuries in southern China. Hakka immigrants brought it to Singapore, where it was nearly forgotten before experiencing a revival as health-conscious Singaporeans rediscovered its nutritional value. The green tea paste is rich in antioxidants, and the array of vegetables makes it one of the most wholesome dishes in Singapore's hawker repertoire.

🕐 Traditionally enjoyed lunch, health-conscious meal 📜 Origins: Hakka origin, centuries old

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