Burmese Breakfast Fried Rice (Gluten-Free)

Ingredients

• 4 cups Cooked rice (day-old)
• 1/2 cup Carrot
• 1/2 cup Green beans
• 2 Egg
• 1/4 cup Onion
• 2 cloves Garlic
• 2 tbsp Coconut aminos
• 1 tsp Fish sauce
• 1 tsp Sesame oil
• 2 tbsp Vegetable oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat 2 tablespoons of vegetable oil in a 30.48 cm skillet or wok over medium-high heat, which is about 190°C.
2. 2Add the 1/4 cup of chopped onion and 2 cloves of minced garlic to the hot oil. Sauté for 1-2 minutes, until the onions are softened and the garlic smells fragrant.
3. 3Add the 1/2 cup of chopped carrot and 1/2 cup of chopped green beans to the skillet. Stir-fry for 2-3 minutes, until the vegetables are slightly tender but still have a slight crunch.
4. 4Push the vegetables to one side of the skillet. Crack the 2 eggs into the empty space and scramble them until they are just cooked through, about 1-2 minutes.
5. 5Add the 4 cups of cooked rice to the skillet. Break up any clumps and stir-fry everything together for 3-4 minutes, until the rice is heated through.
6. 6Pour the 2 tablespoons of coconut aminos and 1 teaspoon of fish sauce over the rice and vegetables. Stir-fry for 1-2 minutes more, until everything is evenly coated and well combined.
7. 7Drizzle the 1 teaspoon of sesame oil over the fried rice. Stir-fry for another minute to distribute the flavor.
8. 8Serve the Burmese Breakfast Fried Rice hot.

Substitutions

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