Kyethun Kyaw
ကြက်သွန်ဖြူကြော်ထမင်း (chay-TOON chow)
Burmese Garlic Fried Rice
Day-old rice stir-fried with generous amounts of garlic, soy sauce, and a touch of turmeric, finished with crispy fried shallots. This simple yet flavorful dish is the everyday fried rice of Myanmar.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Slice garlic thinly and fry half in oil until golden and crispy, then set aside for garnish.
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2
In the same wok with remaining oil, fry the rest of the garlic briefly until just fragrant.
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3
Add day-old rice, breaking up any clumps, and stir-fry over high heat for three minutes.
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4
Add turmeric, soy sauce, and salt, tossing constantly to coat every grain evenly.
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5
Continue stir-frying for another two minutes until the rice is hot through and slightly crispy at the edges.
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6
Serve topped with crispy fried garlic, crispy shallots, and chopped spring onions.
Did You Know?
Burmese fried rice is distinguished from Chinese versions by its heavy use of turmeric which gives it a distinctly golden hue, and by the generous amounts of garlic that would seem excessive in other cuisines.
Chef's Notes
Equipment Tips
- wok
- spatula
The Story Behind Kyethun Kyaw
Garlic fried rice is the foundational rice dish of Burmese home cooking, born from the practical need to use leftover rice before it spoils in the tropical heat. The addition of turmeric is distinctly Burmese, setting it apart from Chinese and Thai fried rice traditions. Garlic has been grown across Myanmar's dry zone for centuries, and its liberal use in this dish reflects the central role of alliums in Burmese cooking.
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