Burmese Fried Rice with Vegetables
A flavorful and easy fried rice dish with a variety of vegetables and Burmese-inspired seasonings. A great way to use leftover rice.
Ingredients
- 4 cups Cooked Rice
- 2 tablespoons Coconut Oil
- 1/2 medium Onion, chopped
- 2 cloves Garlic, minced
- 1/2 cup Carrot, diced
- 1/2 cup Green Beans, chopped
- 1/2 cup Peas
- 3 tablespoons Soy Sauce
- 1/2 teaspoon Turmeric Powder
- 1 tablespoon Lime Juice
- 1/4 cup Green Onions, sliced
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place a 30.48 cm wok or large skillet over medium-high heat. Add the 2 tablespoons of coconut oil. Once the oil is shimmering, add the 1/2 medium onion, chopped into 0.635 cm pieces, and the 2 cloves of garlic, minced. Cook for 1 to 2 minutes, stirring constantly, until the garlic is fragrant and the onion is softened and translucent.
- 2Add the 1/2 cup carrot, diced into 0.635 cm cubes, the 1/2 cup green beans, chopped into 1.27 cm pieces, and the 1/2 cup peas to the wok. Cook for 5 minutes, stirring the vegetables occasionally, until they are tender-crisp.
- 3Add the 4 cups of cooked rice and the 3 tablespoons of soy sauce to the wok. Stir everything together well, breaking up any clumps of rice. Continue to stir-fry for 5 to 7 minutes, until the rice is heated through and evenly coated with the soy sauce, with some grains starting to lightly brown.
- 4Stir in the 1/2 teaspoon of turmeric powder and the 1 tablespoon of lime juice. Mix thoroughly until the turmeric is evenly distributed throughout the rice and vegetables.
- 5Remove the wok from the heat. Stir in the 1/4 cup of green onions, sliced.
- 6Serve the Burmese Fried Rice hot.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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