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Fried Rice with Shallots
Photograph by Richard Jung - Recipe Excerpted from Burma: Rivers of Flavor by Naomi Duguid (Artisan Books). Copyright 2012.

Fried Rice with Shallots

  • TOTAL TIME: 25 MIN
  • SERVINGS: 4
  • FAST
  • STAFF-FAVORITE
  • VEGETARIAN

The Burmese make a simple breakfast dish by stir-frying leftover rice with crispy fried shallots, sweet peas and earthy turmeric. To make the dish more substantial, author Naomi Duguid likes to top the rice with fried eggs.

  1. 3 tablespoons peanut oil, plus more for frying
  2. 3 shallots, thinly sliced (3/4 cup)
  3. 1/4 teaspoon ground turmeric
  4. 4 1/2 cups cold cooked jasmine rice (see Note)
  5. Salt
  6. 1 cup frozen petite peas, thawed
  7. Lime wedges, for serving
  1. In a small skillet, heat 1/4 inch of peanut 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.
  2. 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 and serve with lime wedges.
Notes If you don’t have leftover rice on hand, you’ll need to cook 1 1/2 cups of rice.
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