Fried Rice with Shallots

From Food and Wine Magazine.

Fried Rice with Shallots

Serves 4
Cook time 25 minutes


  • 3 tablespoons Peanut Oil (plus more for frying)
  • 3 Shallots (thinly sliced (3/4 cup))
  • 1/4 teaspoon Ground Turmeric
  • 4-1/2 cups Cooked Jasmine Rice (cold)
  • Salt
  • 1 cup Frozen Petite Peas (thawed)
  • Lime Wedges (for serving)


From the article: The Burmese make a simple breakfast dish by stir-frying leftover rice with crispy fried shallots, sweet peas and earthy turmeric. To make the dish more substantial, top the rice with fried eggs.


Step 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.
Step 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.

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