Squid Ink Fried Rice (Burmese Style) Recipe

Cooked rice: The base of the dish, providing a neutral canvas for the other flavors.

Squid ink: Adds a unique briny flavor and striking black color to the rice.

Shrimp: Adds a sweet and savory seafood element to the dish.

Garlic: Provides a fragrant and flavorful base.

Onion: Adds sweetness and depth to the dish.

Soy sauce: Adds umami and saltiness to the rice.

Vegetable oil: Used for stir-frying the ingredients.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and complexity.

When adding squid ink to the fried rice, make sure to mix it thoroughly to ensure an even distribution of color and flavor. This will give the dish a uniform dark hue and a rich, briny taste. Additionally, be cautious with the amount of salt you add, as squid ink can be naturally salty. Adjust seasoning to taste after incorporating the soy sauce and squid ink.

• squid ink - Substitute with cuttlefish ink: Cuttlefish ink has a similar flavor and color profile to squid ink, making it an excellent substitute.

• shrimp - Substitute with chicken breast: Chicken breast can provide a similar protein content and texture, though the flavor will be different.

• garlic - Substitute with shallots: Shallots can provide a milder, slightly sweeter flavor that complements the dish well.

• onion - Substitute with leeks: Leeks offer a milder, more delicate flavor compared to onions, which can work well in fried rice.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier option and can be used for frying with a slightly different flavor profile.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor compared to regular table salt.

• black pepper - Substitute with white pepper: White pepper has a slightly different heat and flavor profile but can be used similarly in the dish.

• Allow the squid ink fried rice to cool to room temperature before storing. This helps prevent condensation, which can make the rice soggy.
• Transfer the cooled fried rice into airtight containers or heavy-duty freezer bags. If using bags, squeeze out as much air as possible to prevent freezer burn.
• Label the containers or bags with the date of preparation. This ensures you keep track of how long the fried rice has been stored.
• Store the fried rice in the refrigerator if you plan to consume it within 3-4 days. For longer storage, place it in the freezer where it can last up to 3 months.
• When ready to reheat, if the fried rice is frozen, thaw it in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the fried rice in a wok or skillet over medium heat. Add a splash of vegetable oil or a bit of water to prevent sticking and to help rehydrate the rice.
• Stir occasionally to ensure even heating. The fried rice should be heated through and steaming hot before serving.
• Alternatively, you can reheat the fried rice in the microwave. Place it in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring in between, until hot.
• Avoid reheating the fried rice multiple times as this can degrade the quality and safety of the dish. Only reheat the portion you plan to consume.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the skillet.
  3. Once the oil is hot, add the leftover squid ink fried rice.
  4. Stir occasionally to ensure even heating, breaking up any clumps of rice.
  5. Cook for about 5-7 minutes or until the rice is heated through.

• Microwave Method:

  1. Place the leftover rice in a microwave-safe dish.
  2. Add a splash of water or broth to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Microwave on high for 1-2 minutes, stirring halfway through.
  5. Check if the rice is heated through; if not, continue microwaving in 30-second intervals.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover rice evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, stirring halfway through to ensure even heating.

• Steaming Method:

  1. Place the leftover rice in a heatproof bowl.
  2. Set up a steamer basket over a pot of simmering water.
  3. Place the bowl in the steamer basket and cover with a lid.
  4. Steam for about 5-10 minutes or until the rice is heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Spread the leftover rice in a thin layer in the air fryer basket.
  3. Air fry for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Wok: A large, round-bottomed cooking vessel that is perfect for stir-frying ingredients quickly and evenly.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok.

• Knife: Essential for chopping the onion and mincing the garlic.

• Cutting board: A surface used for safely chopping and preparing ingredients.

• Measuring spoons: Used to measure out the squid ink, soy sauce, salt, and black pepper accurately.

• Measuring cups: Used to measure the cooked rice and shrimp.

• Mixing bowl: Useful for holding the shrimp after peeling and deveining them.

• Garlic press: Optional, but can be used to mince the garlic more efficiently.

• Serving spoon: Used to serve the finished squid ink fried rice.

Prep ingredients in advance: Chop the garlic and onion ahead of time and store them in the fridge.

Use pre-cooked rice: Cook the rice a day before and refrigerate it for better texture.

Buy cleaned shrimp: Purchase shrimp that are already peeled and deveined to save prep time.

Measure out seasonings: Pre-measure the soy sauce, salt, and black pepper to streamline the cooking process.

Heat the wok properly: Ensure the wok is hot before adding ingredients to speed up cooking.