Burmese fried rice

Burmese fried rice
Alternative names	htamin gyaw
Type	Rice dish
Place of origin	Myanmar (Burma)
Region or state	Southeast Asia
Associated cuisine	Burmese
Main ingredients	white rice; boiled peas; onions; garlic;

Burmese fried rice (Burmese: ထမင်း‌ကြော်, pronounced [tʰəmɪ́ɴ‌ d͡ʑɔ̀], htamin gyaw), also known as fried rice with boiled peas (Burmese: ပဲပြုတ်ထမင်း‌ကြော်) is the traditional Burmese recipe for fried rice. Burmese fried rice normally uses paw hsan hmwe, a Burmese fragrant short-grain rice (rounder and shorter than other varieties).

A popular plain version consists of rice, boiled peas, onions, garlic, and dark soy sauce.[1] An accompanying condiment could be ngapi kyaw (fried fish paste with shredded flakes) and fresh cucumber strips mixed with chopped onions, green chili, and vinegar. The dish is a common breakfast meal in Myanmar, and can be optionally topped with a fried egg.[2]

References

Marks, Copeland; Thein, Aung (1994-09-08). The Burmese Kitchen: Recipes from the Golden Land. Rowman & Littlefield. ISBN 9781590772607.
Duguid, Naomi (2012-09-25). Burma: Rivers of Flavor. Artisan Books. ISBN 9781579654139.

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[1] Marks, Copeland; Thein, Aung (1994-09-08). The Burmese Kitchen: Recipes from the Golden Land. Rowman & Littlefield. ISBN 9781590772607.

[2] Duguid, Naomi (2012-09-25). Burma: Rivers of Flavor. Artisan Books. ISBN 9781579654139.

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