It’s not often that I come across a cookbook that captivates me enough to make me want to cook every single dish in it, but I think I’ve found a match. I was casually perusing the cookbook section of my local library when, out of the corner of my eye, I spotted this book: Burma: Rivers of Flavor by Naomi Duguid.
As I thumbed through its pages, it dawned on me how little I know about Burmese cooking, or Burmese culture, really. I loved the simplicity of the recipes. Turmeric, shallots, and peanut oil are the basic building blocks to most dishes. Fresh ginger, garlic, chiles, tomatoes, limes, fish sauce, and dried shrimp are layered on to give the food more complexity.
I decided to start with the fried rice because it seemed like the best introduction to Burmese cooking. It’s a simple dish that’s often served for breakfast along with some fried eggs or other leftovers. The cooking method is slightly different from how I would prepare a Chinese-style fried rice, and I had to fight off my instincts to throw in onions, soy sauce, or five-spice powder. I made a few tweaks to the original recipe by adding ginger, garlic, and sliced scallions.
Since peas are in season, I decided to use fresh peas here, but feel free to use frozen ones if that’s more readily available.
MASTERING MY MISTAKES / COOKING NOTES
- Be sure to use cold, cooked rice: Traditionally, fried rice is made with overnight rice as a way to repurpose leftovers into a new dish. That’s why you want to start off this dish with cooked, chilled rice. Freshly cooked rice can be a bit mushy.
Burmese Fried Rice
Ingredients
- 2 tablespoons peanut oil, or any vegetable oil
- 1/2 to 3/4 teaspoon ground turmeric
- 1/2 cup thinly sliced shallots, a fairly large bulb
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 4 cups cooked, cold rice (I used brown rice)
- 1 cup fresh or frozen peas
- 1 teaspoon salt, add more if necessary
- 2 scallions, sliced
Optional Toppings
- chopped cilantro
- red pepper flakes
Instructions
- Heat peanut oil in a wok or skillet over medium-high heat. Add turmeric and let it dissolve in oil. Add shallots and cook for about 3 minutes, until they turn translucent. Be sure to stir the shallots frequently. Add garlic and ginger and cook for 30 seconds.
- Add rice and stir. Use the back of your spatula to break up any big clumps of rice. Add peas, salt, and sliced scallions. Continue cooking until rice has heated through, about a few minutes.
- Top rice with chopped cilantro and red pepper flakes, if desired. Serve with your favorite vegetables and protein.
Notes
Sonali- The Foodie Physician says
I love fried rice every which way, so this right here my friend, is totally up my alley! Lovely flavors and gorgeous photos as always 🙂
Lisa Lin says
Thank you, Sonali!!
Thalia @ butter and brioche says
i am obsessed with your photos here & the colours of the rice. Love!
Lisa Lin says
Thanks, Thalia!!
Sarah | Well and Full says
This fried rice looks amazing!! I always add soy sauce to my rice too so I understand your struggle resisting it 😉 But it looks like the result came out delicious!!
tati says
Bought the book based on your review! As always, awesome recipe and love the colours!
Lisa Lin says
Tati, thank you SO much! I hope you enjoy the cookbook!
Traci | Vanilla And Bean says
I know nothing about Burmese cooking, but oh my, the flavors and colors of this recipe are very appealing. Fresh peas in rice flip my switch! Delicious and so gorgeous, Lisa!
Lisa Lin says
I’ve been adding turmeric and shallots to everything because of that cookbook! It’s great!
Glen says
Looks awesome!!
Lisa Lin says
Thanks, Glen!
KellyRae says
Oh I can’t wait to make this!
Melinda says
Thank you for this super easy recipe. Just made it as a test run for a family who is coming from Myanmar next week. Turned out great! Hopefully they will like it too!
Lisa Lin says
Thanks for trying out the recipe, Melinda!! I hope they enjoy it, too!
cleo says
I’ve tried this recipe, and it turned out wonderfully! What is the leafy green vegetable served with the rice in the photo?
Lisa Lin says
Thank you for trying the recipe, Cleo! I’m glad you enjoyed it! It is bok choy!
Tarun Kalra says
Hi Lisa
It’s so easy to cook and very delicious also. Thanks for sharing
Fran says
How can I best reheat rice if I want to serve it next day?
Lisa Lin says
Microwave or pan fry it!