This Burmese fried rice is a quick vegan dish that's filled with shallots, peas, and a touch of turmeric. Recipe heavily adapted from Burma: Rivers of Flavor
2tablespoonspeanut oil, or any vegetable oil
1/2 to 3/4teaspoonground turmeric
1/2cupthinly sliced shallots, a fairly large bulb
1tablespoonminced fresh ginger
4cupscooked, cold rice (I used brown rice)
1cupfresh or frozen peas
1teaspoonsalt, add more if necessary
red pepper flakes
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.
If you cook rice or grains a lot, consider getting a rice cooker. I love this Instant Pot because it cooks rice in just 12 minutes! It also works as a slow cooker and pressure cooker.NUTRITION INFORMATION: Yields 4 servings. Amount per serving: Calories: 326, Total Fat 7.4g, Saturated Fat: 1.3g, Sodium: 591mg, Cholesterol: 0mg, Total Carbohydrate: 57g, Dietary Fiber: 3g, Sugar: 2.4g, Protein 7g
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