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. Slideshow: Great Breakfast Recipes 

Naomi Duguid
October 2012

Gallery

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

Recipe Summary

total:
25 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.