Burmese Style Fried Rice with Eggs

Instructions

1. 1Heat the 2 tablespoons of vegetable oil in a 30.48 cm skillet or wok over medium-high heat, which is 190°C.
2. 2Crack the 3 large eggs into the hot skillet. Scramble them gently until they are cooked through, about 2-3 minutes. Remove the cooked eggs from the skillet and set them aside on a plate.
3. 3Add the 1/4 cup of chopped onion to the same skillet. Sauté the onion for 2-3 minutes until it looks translucent and soft. Add the 1/2 cup of peas and the 1/2 cup of carrot to the skillet and cook for another 3-4 minutes, stirring occasionally, until the vegetables are tender-crisp.
4. 4Add the 4 cups of cooked rice to the skillet. Break up any clumps of rice with your spoon or spatula. Stir the rice well to combine it with the vegetables.
5. 5Pour the 3 tablespoons of soy sauce over the rice and vegetables. Sprinkle the 1/4 teaspoon of turmeric powder evenly over the mixture. Stir everything together for 2-3 minutes until the rice is evenly colored and heated through.
6. 6Return the cooked scrambled eggs to the skillet. Stir them gently into the rice mixture to distribute them evenly. Cook for 1 minute more to heat the eggs through.
7. 7Chop the 2 green onions. Sprinkle the chopped green onions over the fried rice just before serving.
8. 8Serve the Burmese Style Fried Rice hot.

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