Burmese Fried Rice Recipe
With egg, peas, carrots, celery and green onions.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Seasoning
Method
Preparation of Ingredients
- 1
Cook the Rice
Rinse 2 cups of jasmine rice under cold water until the water runs clear. In a pot, combine the rice with 4 cups of water. Bring to a boil, then reduce to low heat, cover, and simmer for about 15-20 minutes until all the water is absorbed. Remove from heat and let it cool.
- 2
Prep the Vegetables
Chop 1 cup of carrots and 1 cup of celery into small pieces. Finely chop the green onions, using both the white and green parts. Mince 2 cloves of garlic.
Cooking
- 3
Scramble the Eggs
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Crack 2 large eggs into the skillet and scramble them until fully cooked. Remove the eggs from the skillet and set aside.
- 4
- 5
Combine Ingredients
Add the cooled jasmine rice to the skillet with the sautéed vegetables. Pour in 3 tablespoons of soy sauce, and add salt and black pepper. Stir everything together for about 5 minutes, ensuring the rice is heated through and evenly coated with the soy sauce.
- 6
Add Eggs and Green Onions
Finally, add the scrambled eggs and chopped green onions to the rice mixture. Stir well to combine and let it cook for an additional 2-3 minutes to blend all the flavors.
