Burmese Chicken and Rice (Hamin Kyaw)

Instructions

1. 1Place a 30.48 cm wok or large skillet over medium-high heat (about 190.6°C/190°C) and add the 2 tablespoons of vegetable oil.
2. 2Once the oil is shimmering, add the 1/2 cup of finely chopped onion and cook, stirring, until it looks soft and see-through, about 3 minutes.
3. 3Add the 2 cloves of minced garlic and 1 teaspoon of minced ginger to the wok. Stir constantly for 1 minute until you can smell their fragrance.
4. 4Add the about 450 g of cubed chicken thighs to the wok. Cook, stirring occasionally, until all sides are browned and the chicken is cooked through, reaching an internal temperature of 74°C, about 5-7 minutes.
5. 5Stir in the 1/2 cup of diced carrots and 1 cup of frozen peas. Cook for another 2-3 minutes, just until the vegetables are tender-crisp.
6. 6Add the 4 cups of day-old cooked rice, 2 tablespoons of fish sauce (or soy sauce), and 1/2 teaspoon of turmeric powder to the wok. Use your spoon or spatula to break up any large clumps of rice and mix everything together thoroughly until the rice is evenly coated and colored.
7. 7Continue to cook, stirring frequently, for 5-7 minutes, allowing the rice to heat through and become slightly crispy in places. You should hear some light crackling sounds as it cooks.
8. 8Remove the wok from the heat. Stir in the 1/4 cup of sliced green onions. Serve the Burmese Chicken and Rice immediately with the 4 lime wedges on the side.

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