Burmese Fried Rice Recipe

Rice: Preferably day-old, this is the base of the dish and provides the bulk of the meal.

Mixed vegetables: A combination of carrots, peas, and corn adds color, texture, and nutrition.

Soy sauce: Adds a salty, umami flavor that enhances the overall taste.

Fish sauce: Provides a distinct, savory depth that is characteristic of Southeast Asian cuisine.

Garlic: Minced and stir-fried, it infuses the dish with a fragrant aroma.

Oil: Used for frying, it helps cook the ingredients evenly.

Eggs: Beaten and scrambled, they add protein and a rich texture.

Salt: Enhances the flavors of the other ingredients.

Black pepper: Adds a mild heat and complexity to the dish.

When making Burmese fried rice, it's crucial to use day-old cooked rice because it has less moisture and won't become mushy during stir-frying. If you don't have day-old rice, you can spread freshly cooked rice on a baking sheet and let it cool in the refrigerator for about 30 minutes to achieve a similar texture.

• day-old cooked rice - Substitute with quinoa: Quinoa provides a similar texture and is a great gluten-free option.

• mixed vegetables - Substitute with bell peppers and zucchini: These vegetables add a different flavor profile and a nice crunch.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• fish sauce - Substitute with oyster sauce: Oyster sauce provides a rich, savory flavor that can mimic the depth of fish sauce.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch and still provides a strong garlic flavor.

• frying oil - Substitute with coconut oil: Coconut oil has a high smoke point and adds a subtle, sweet flavor.

• beaten eggs - Substitute with tofu scramble: Tofu scramble is a great vegan alternative that mimics the texture of scrambled eggs.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral flavor.

• black pepper - Substitute with white pepper: White pepper offers a milder, slightly different heat and flavor profile.

• Allow the fried rice to cool completely at room temperature. This prevents condensation, which can make the rice soggy.
• Transfer the cooled fried rice into airtight containers or freezer bags. Make sure to remove as much air as possible to maintain freshness.
• Label the containers or bags with the date of preparation. This helps 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 frozen, thaw the fried rice in the refrigerator overnight. This ensures even reheating.
• Reheat the fried rice in a wok or skillet over medium heat. Add a splash of water or broth to prevent drying out, and stir occasionally until heated through.
• 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 more than once to maintain its quality and safety.

• Stovetop Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a small amount of oil or butter to the pan.
  3. Once the oil is hot, add the leftover Burmese 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 fried rice in a microwave-safe bowl.
  2. Add a splash of water or broth to keep the rice moist.
  3. Cover the bowl 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 fried 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.
  5. Check if the rice is heated through; if not, continue baking for an additional 5 minutes.

• Steaming Method:

  1. Place the leftover fried rice in a heatproof bowl.
  2. Set up a steamer and bring the water to a boil.
  3. Place the bowl of rice in the steamer.
  4. Cover and steam for about 5-10 minutes or until the rice is heated through.
  5. Stir the rice halfway through to ensure even heating.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover fried rice in the air fryer basket.
  3. Cook for about 5-7 minutes, shaking the basket halfway through.
  4. Check if the rice is heated through; if not, continue cooking for an additional 2-3 minutes.

• Wok: A large, round-bottomed cooking vessel essential for stir-frying, allowing for even heat distribution and quick cooking.

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

• Knife: A sharp tool for mincing garlic and cutting vegetables.

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

• Measuring spoons: Tools for accurately measuring small quantities of ingredients like soy sauce, fish sauce, salt, and pepper.

• Mixing bowl: A bowl for beating the eggs before adding them to the wok.

• Garlic press: An optional tool for easily mincing garlic.

• Serving spoon: A large spoon for serving the fried rice once it's cooked.

• Measuring cup: A tool for measuring the cooked rice and mixed vegetables.

Use pre-chopped vegetables: Save time by using frozen mixed vegetables that are already chopped and ready to go.

Cook rice in advance: Prepare day-old rice the night before to ensure it’s ready for frying.

Minimize prep work: Use pre-minced garlic from a jar to cut down on chopping time.

One-pan method: Cook everything in one wok to reduce cleanup time.

Quick seasoning: Keep soy sauce and fish sauce handy for fast seasoning.