Long after I’ve packed up and moved on from Burma and its cuisine, I’ll still be preparing plenty of my off-the-blog meals using a classic Burmese ingredient combination.
Because if there’s one thing that Burmese food has taught me, it’s that the mixture of shallot oil, alliums, turmeric, cayenne and fish sauce can turn anything any protein or vegetable into something magical. Another lesson? Golden crispy shallots are little edible pieces of heaven.
I almost stayed away from this recipe because I’ve been laying off the grains a bit recently, but I couldn’t resist seeing whether the shallot oil, alliums, turmeric, cayenne and fish sauce combination could work its magic on rice. The answer? Yes, yes indeed. Especially when it’s topped with the aforementioned little pieces of heaven.
It’s often served with a fried egg or two as a breakfast dish, but I loved this fried rice paired with some beef lemongrass sliders, which I’ll be posting in a couple of days. Or, you could always throw in some protein at the same time as the shallots for an easy-peasy one dish meal.
Burmese Yellow Fried Rice with Shallots and Peas
If you'd like to make this dish vegetarian or vegan, substitute 1 teaspoon of salt for the fish sauce.
Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
* 3 Tablespoons shallot oil
* 1/2 teaspoon ground turmeric
* 1/4 teaspoon ground cayenne
* 1/2 cup thinly sliced shallots
* 5 cups day-old cooked Jasmine rice
* 2 teaspoons fish sauce
* 1 cup frozen green peas
* 2-3 Tablespoons golden crispy shallots
* salt (optional)
* lime wedges for serving (optional)
Heat the oil in a large, wide skillet over medium-high heat. Add the turmeric and cayenne and give them a quick stir. Add the shallots and cook, stirring occasionally, until the shallots have softened. Crumble in the rice and give the mixture a stir, using the spoon to break apart any clumps of rice. Add the fish sauce and green peas and cook, stirring occasionally, until the peas have cooked through and the rice is heated through. Add the golden crispy shallots and give the mixture one last stir. Taste and add salt, if necessary.
Transfer the mixture to a serving bowl or platter and serve with lime wedges, if desired.
Adapted from Burma: Rivers of Flavor by Naomi Duguid