Burmese Fried Rice
Chelsea Mills • May 12, 2020
A quick, simple meal that everyone enjoyed!
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I originally saw this recipe in the October 2012 issue of Food & Wine magazine. I learned the Burmese will make this simple dish and serve it for breakfast. The dish is truly simple to make and you just have to be careful you don't burn the shallots, because the oil gets hot fast. Overall, the dish was very good and quick to make, especially in my favorite Scanpan from FEAST Cooking Shop
in Fenton.
INGREDIENTS
- 3 tablespoons sesame oil, plus more for frying
- 3 shallots, thinly sliced (3/4 cup)
- 1/4 teaspoon ground turmeric
- 4 1/2 cups cold cooked jasmine rice (see Note*)
- Salt
- 1 cup frozen peas, thawed
- 4 eggs
- Chili sauce, for serving
- Lime wedges, for serving
DIRECTIONS
- In a small skillet, heat 1/4 inch of sesame oil until shimmering. Add 1/4 cup of the sliced shallots and fry over moderately high heat, stirring occasionally, until golden brown and crisp, about 2 minutes. Using a slotted spoon, transfer the fried shallots to paper towels to drain.
- In a wok or large skillet, heat the 3 tablespoons of oil until shimmering. Add the turmeric and the remaining 1/2 cup of shallots and stir-fry over moderately high heat until the shallots are softened, about 5 minutes. Add the rice and 1 teaspoon of salt and stir-fry over high heat for 1 minute. Add the peas and stir-fry until the rice and peas are hot, 2 to 3 minutes. Stir in the fried shallots and season with salt. Transfer the rice to a bowl
- Add some butter to the pan and fry four eggs over easy, place eggs on top of rice. Serve with lime wedges and chili sauce.
* Note: If you don't have leftover rice, you will need to cook 1 1/2 cups of rice and refrigerate it until cold (if possible) before cooking with it.
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