We’ve really enjoyed the Burmese food we’ve eaten in the past year or so. One of our faves is Susan Feniger’s Burmese Melon Salad from Street. I’m not sure I’m ready to own a Burmese cookbook but I’ve read good things about Naomi Duguid’s “Burma: Rivers of Flavor.” Then I saw it on Eater’s list of 21 Essential Cookbooks for 2012.* And then I realized that I had the Food & Wine issue with the recipe pictured in the Eater article. Um, fate. This dish was relatively easy and quick delish. Is Burma (also known as Myanmar) the new black?!

*Also psyched to see our Vietnamese cookbook on the Eater list.


Fried Rice with Shallots (Naomi Duguid’s “Burma: Rivers of Flavor,” via Food & Wine)

  • 3 tablespoons peanut oil, plus more for frying
  • 3 shallots, thinly sliced (3/4 cup)
  • 1/4 teaspoon ground turmeric
  • 4 1/2 cups cold cooked jasmine rice (see Note)
  • Salt
  • 1 cup frozen petite peas, thawed
  • 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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