Burmese fried rice

In this article we will be addressing Burmese fried rice, a topic that has captured the attention of numerous individuals around the world. In order to provide a comprehensive and detailed view on Burmese fried rice, we will explore different aspects related to this topic, from its origins to its relevance today. Additionally, we will examine various perspectives and opinions of experts in the field, with the purpose of offering readers a deep and complete understanding of Burmese fried rice. In addition, we will analyze the impact that Burmese fried rice has had in different areas, as well as its possible implications for the future. Ultimately, this article aims to shed light on Burmese fried rice, providing readers with an informed and enriching perspective on this topic.

Burmese fried rice
Alternative nameshtamin gyaw
TypeRice dish
Place of originMyanmar (Burma)
Region or stateSoutheast Asia
Associated cuisineBurmese
Main ingredients

Burmese fried rice (Burmese: ထမင်း‌ကြော်, pronounced [tʰəmɪ́ɴ‌ d͡ʑɔ̀], htamin gyaw), also known as fried rice with boiled peas (Burmese: ပဲပြုတ်ထမင်း‌ကြော်) is the traditional Burmese recipe for fried rice. Burmese fried rice normally uses paw hsan hmwe, a Burmese fragrant short-grain rice (rounder and shorter than other varieties).

A popular plain version consists of rice, boiled peas, onions, garlic, and dark soy sauce.[1] An accompanying condiment could be ngapi kyaw (fried fish paste with shredded flakes) and fresh cucumber strips mixed with chopped onions, green chili, and vinegar. The dish is a common breakfast meal in Myanmar, and can be optionally topped with a fried egg.[2]

References

  1. ^ Marks, Copeland; Thein, Aung (1994-09-08). The Burmese Kitchen: Recipes from the Golden Land. Rowman & Littlefield. ISBN 9781590772607.
  2. ^ Duguid, Naomi (2012-09-25). Burma: Rivers of Flavor. Artisan Books. ISBN 9781579654139.
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