This is a basic Burmese fried rice. It has some elements in common with other fried rice dishes that I've made but, unlike Chinese fried rice, there is no sauce added at the end. The rice is simple fried with some turmeric, shallots, and peas and served with lime wedges. I appreciate the simplicity and it is very delicious. (Although, if you're willing to add another step, I do think it would be very nice with scrambled eggs!)

Fried Rice with Shallots

Slightly adapted from Burma: Rivers of Flavor by Naomi Duguid

Ingredients

• 3 Tbsp. oil
• 1/4 tsp. ground turmeric
• 1/2 (or more) sliced shallots
• 4-5 c. cooked rice
• 1 tsp. coarse sea salt
• 1 c. green peas
• scrambled eggs (optional)
• 2-3 Tbsp. fried shallots
• lime wedges (optional)

Directions

1. If you want to add some scrambled eggs, you can make them in the wok, then transfer them to a plate while you cook the rice in the wok.
2. Heat the wok over medium-high heat.
3. Drizzle in the oil and swirl to coat.
4. Add the turmeric and shallots and stir-fry for ~5 minutes.
5. Increase heat to high and add rice.
6. Add salt, peas, and scrambled egg (if using).
7. Stir-fry until rice is seared and peas are cooked.
8. Add the fried shallots and stir-fry for another 30-60 seconds.
9. Serve with lime wedges if desired.