Monday, March 12, 2018

Hsi Hta Min - Burmese Golden Rice

Hsi Hta Min
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. Sticky rice makes it even more special.

2 cups cooked day-old Basmati rice tossed with
   1 Tbsp. dark sesame oil
   salt to taste
   1/2 tsp. black pepper powder
1 tsp. Madras curry powder
1/4 tsp. turmeric powder
1 cup chicken broth/water
1/4 cup vegetable/peanut oil
1 cup green peas
2 large onions, peeled and quartered
4 cloves garlic, peeled and diced
1 Tbsp. ginger, peeled and diced
2 green chilies, diced
1 Roma tomato, diced
fish sauce or salt to taste
1 Tbsp. deep fried onions
1 tsp. deep fried garlic

1/2 cup coconut, grated

2 Tbsp. vegetable/peanut oil, stir-fried until golden with:
1 large onion, peeled and sliced
3 Tbsp. sesame seeds
2 Tbsp dried shrimp floss
salt to taste

  1. Take rice out of refrigerator and bring to room temperature.
  2. Heat chicken broth with turmeric and curry powder and simmer for 2 minutes.
  3. Toss rice with chicken broth, sesame oil, salt and pepper.
  4. Heat oil in a wok over medium-high heat.
  5. Stir-fry onions, garlic, ginger and chilies until onions are translucent.
  6. Add green peas, toss in the rice and stir-fry until rice is coated with oil.
  7. Toss in tomatoes, fried onions and garlic and mix through.
  8. Adjust salt to taste with fish sauce, and garnish with fried onions mixture.

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