Sunday, August 31, 2014

Burmese Shrimp Fried Rice - Pazun Htamin Kyaw

Pazun Htamin Kyaw
This recipe was inspired by Promilaa Bhatia's post on the Burmese Food Lovers' Kitchen in Facebook. Her delicious vegetarian recipe was modified to add shrimp for us non-vegetarian folks. The modified recipe is provided here with her permission and blessing.

As in any other fried rice recipe, it is best to use day old rice that has been refrigerated overnight so that the rice absorbs all moisture. I've used Basmati rice, but jasmine or any other long-grain rice would work just as well.

Ingredients (makes 4 servings)
2 cups cooked day-old Basmati rice tossed with
   1 Tbsp. dark sesame oil
   salt to taste
   1/2 tsp. black pepper powder
   1/4 tsp. turmeric powder
4 Tbsp. vegetable/peanut oil
1 medium onion, peeled and diced
4 cloves garlic, peeled and diced
1 russet potato, peeled & diced
2 green chilies, diced
1 Roma tomato, diced
6 large shrimp, peeled and cut in 4-5 pieces
salt to taste
2 stalks green onions, sliced
1 tsp. deep fried garlic


  1. Take rice out of refrigerator and set on counter to bring to room temperature.
  2. Toss with next four ingredients and set aside.
  3. Heat oil in a wok over medium-high heat.
  4. Stir-fry onions, garlic, potatoes and chilies until potatoes are soft.
  5. Add shrimp and stir-fry just until shrimp turn pink.
  6. Toss in the rice and stir-fry until well combined.
  7. Toss with tomatoes and green onions.
  8. Adjust salt to taste and garnish with deep fried garlic.

Serve for lunch, paired with Buthi Hinjo.

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