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Love is in my Tummy

Plant-based flavor

May 21, 2016 By Tina Dawson 2 Comments

Burmese Fried Rice

Burmese Fried Rice

They say that fried rice was originally created as a way to recycle leftover rice. This was my grandmother’s favourite way of re-using white rice that has turned a little dry and stiff overnight in the refrigerator. While it can also be made with freshly cooked rice, it is best made with leftover rice.

For most people in Burma, fried rice is a breakfast staple, usually made with leftover meat and rice. They are also tossed with either chickpeas or green peas and seasoned with fried onions, red chilli flakes and crushed peanuts. Top it with a fried egg and your morning is made!

Like most Burmese meals that are vastly assembled at the table, this fried rice is flavoured at the table with fried onions, crushed peanuts, and red chilli flakes.

Fried onions are crisp when fried but go soft after a few days. It keeps well bottled for a few weeks, and tastes bittersweet. I absolutely love the flavour that fried onions bring to a dish. And the onion flavour seeps into the oil, so save that too for later use.

Fried Onions

I always keep a supply of dry red chillis, deep fried and ground to a coarse powder. It adds a nice kick to any dish! And bottle up the oil it was fried in as well. Red hot chilli oil is delicious as a topping or in any stir fry!
Fried Red Chilli Flakes

Finally, crushed peanuts add a nutty crunch to the dish, but if you don’t want the extra calories, feel free to leave it out.

It’s the fastest way to get a meal to the table on days when standing for too long in the kitchen is a pain to even think about.

I used frozen green peas here, but if you have some cooked chickpeas or any other bean or lentil, throw them in here. This dish is the perfect sponge to soak up any leftover you may have in the fridge.

Burmese Fried Rice

Burmese Fried Rice

Created by Tina Dawson on May 25, 2016

Burmese Fried Rice

  • Prep Time:10m
  • Cook Time:10m
  • Total Time:20m
  • Serves: 2
  • Yield: About 5 cups

Ingredients

  • 2 -3 tbsp peanut oil / garlic oil / shallot oil
  • 1/2 c finely sliced onions
  • 1/4 tsp. turmeric powder
  • 1 c green peas, cooked
  • 4 c of cooked rice
  • Salt to taste

Garnishes

  • 2 tbsp. fried onions
  • 1 tsp. fried red chili flakes
  • 4 tbsp. crushed peanuts (optional)

Instructions

  1. Heat oil in a pan over medium-low heat.
  2. Add turmeric, sliced onions and a pinch of salt and cook the onions till soft and translucent.
  3. Stir in the cooked peas and rice and season with salt to taste.
  4. Serve hot and garnish with fried onions, fried red chilli flakes and crushed peanuts.
Source: Burma Rivers of Flavour
  • Print
Burmese Fried Rice pin

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Filed Under: All Recipes, Breakfast, Burmese, Cuisines, Lunch/Dinner, Table for two, Vegan, Vegetarian Tagged With: Burmese, Recipes, Rice, Table for two, Vegan, Vegetarian

Previous Post: « All you need to know about Agar Agar
Next Post: Burmese Coconut Jelly | Kyawk Kyaw »

Reader Interactions

Comments

  1. Ksenia @ At the Immigrant's Table says

    June 3, 2016 at 12:36 pm

    Love the flavour profile here – it reminds me of Middle Eastern mujadara. The crispy onions are where it’s at!!!

    Reply
    • Tina Dawson says

      June 3, 2016 at 12:53 pm

      I am a sucker for fried onions as well. I checked out mujadara and it sounds amazing! This fried rice is much, much simpler that that htough. But its flexible enough to be adapted to however you wish to.

      Reply

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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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