Burmese Shrimp Fried Rice - Htamin Kyaw

Htamin Kyaw

What makes this fried rice Burmese? The addition of dried shrimp and fish sauce. Day-old white rice from the Chinese restaurant is perfect for making fried rice. A small portion of the sauces, along with dried chili flakes, mixed into the rice helps distribute taste and color throughout the fried rice. Dried shrimp imparts a lovely umami flavor to this dish.

To make a white fried rice increase the fish sauce to 4+1 tablespoons of fish sauce and omit the soy sauce. There's no need to add salt because both fish and soy sauce are loaded with salt.

Ingredients:

2 cups day-old white rice, cooked and refrigerated overnight

4 oz. precooked salad shrimp

2 Tbsp. dried shrimp, soaked in 1 cup boiling water, drained and minced

2 onions, minced

8 cloves garlic, minced

1 hot green chili, minced

1 medium tomato, diced

1 cup peas

4 + 2 Tbsp. vegetable oil

2 eggs, beaten with salt and pepper to taste

2 stalks green onions, chopped

1 + 1 Tbsp. fish sauce

1 Tbsp. roasted sesame oil

1 Tbsp. light soy sauce

1 Tbsp. dried hot pepper flakes

salt to taste

Directions:

1. Marinate shrimp with 1 Tbsp. fish sauce and set aside.
2. Remove clumps from rice with fingers and mix with last 5 ingredients.
3. Heat 4 Tbsp. oil over medium-high heat and stir-fry minced dried shrimp, onions, garlic and green chili until onions turn translucent.
4. Add tomatoes and peas and stir-fry for 3 minutes.
5. Add shrimp along with fish sauce in which they were marinating.
6. Stir, add rice and fold into contents in pan.
7. Make a well in the rice, heat 2 Tbsp. oil in well and pour in beaten eggs.
8. Allow eggs to set and stir into the rice, scrambling the eggs.
9. Transfer fried rice to a serving bowl, garnish with green onions and serve.