Burmese Style Fried Rice with Vegetables

Instructions

1. 1Prepare your ingredients: Finely chop the 1/2 medium onion and mince the 2 cloves garlic. Ensure your 4 cups of cooked rice are ready. Have the 2 cups of mixed vegetables (carrots, peas, corn) measured out.
2. 2Heat your pan: Place a 30.48 cm skillet or wok over medium-high heat. Add the 2 tablespoons of cooking oil and let it heat until it shimmers, about 1 minute. This is approximately 190°C.
3. 3Sauté aromatics: Add the chopped 1/2 medium onion and minced 2 cloves garlic to the hot oil. Cook for 1 to 2 minutes, stirring constantly, until they smell fragrant and the onion begins to soften. Be careful not to burn the garlic.
4. 4Cook the vegetables: Add the 2 cups of mixed vegetables to the skillet. Stir-fry for 5 minutes, stirring occasionally, until the vegetables are tender-crisp. They should still have a slight bite to them.
5. 5Combine and heat: Add the 4 cups of cooked rice, 2 tablespoons of gluten-free soy sauce, and 1/2 teaspoon of turmeric powder to the skillet. Stir everything together well, breaking up any clumps of rice. Continue to stir-fry for another 3 to 5 minutes, until the rice is heated through and evenly coated with the soy sauce and turmeric. The mixture should be steaming.
6. 6Garnish and serve: Remove the skillet from the heat. Sprinkle the 2 tablespoons of green onions over the fried rice. Serve the Burmese Style Fried Rice with Vegetables hot immediately.