Burmese Fried Rice

• Vegan
• Gluten free

• Produce

  • 1 Cilantro
  • 3 cloves Garlic
  • 1 tbsp Ginger, fresh
  • 1 cup Peas, fresh or frozen
  • 2 Scallions
  • 1/2 cup Shallots

• Pasta & Grains

  • 4 cups Rice, cooked

• Baking & Spices

  • 1 Red pepper flakes
  • 1 tsp Salt
  • 1/2 tsp Turmeric, ground

• Oils & Vinegars

  • 2 tbsp Peanut oil

Found on healthynibblesandbits.com

Description

Ingredients

• 2 TBS peanut oil (or any vegetable oil)
• 1/2 to 3/4 tsp ground turmeric
• 1/2 cup thinly sliced shallots (a fairly large bulb)
• 3 cloves garlic, minced
• 1 TBS minced fresh ginger
• 4 cups cooked, cold rice (I used brown rice)
• 1 cup fresh or frozen peas
• 1 tsp salt, add more if necessary
• 2 scallions, sliced
• chopped cilantro
• red pepper flakes

Directions

• Heat peanut oil in a wok or skillet over medium-high heat. Add turmeric and let it dissolve in oil. Add shallots and cook for about 3 minutes, until they turn translucent. Be sure to stir the shallots frequently. Add garlic and ginger and cook for 30 seconds.
• Add rice and stir. Use the back of your spatula to break up any big clumps of rice. Add peas, salt, and sliced scallions. Continue cooking until rice has heated through, about a few minutes.
• Top rice with chopped cilantro and red pepper flakes, if desired. Serve with your favorite vegetables and protein.

Nutrition