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

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.

Ingredients

  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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