Myanmar Food
Fried Rice with assorted vegetables
Ingredients
- 12 ounces pork
- 3 medium tomatoes
- 1 ½ teaspoons garlic chopped
- 1 cup green peas shelled
- 1 1/3 tablespoons salt
- 2 medium onions
- 1/2 teaspoon pepper
- 2 large green chilies
- 12 ounces prawns
- 2/3 cup oil before shelling
- 7 cups rice, cooked and cold
- 2 carrots
- 1 tablespoon soy sauce, thick
How to cook
Boil pork with 1 1/2 cups water, 1/2 of chopped
garlic, 1 teaspoon salt, and pinch pepper. As soon
as pork is tender, cut in thin slices. Set stock
aside. Shell and clean prawns and cut in small
pieces. Cut carrots in fine slices, chop tomatoes,
slice onions, remove chili seeds and cut skin in
strips.
Pound rest of garlic finely. Heat 1/3 of oil in
small pan, fry onion till clear, add tomato. When
tomato liquid is absorbed, put in prawns and pork.
Cook 5 minutes. Add carrots, peas, and 3 tablespoons
pork stock. Cover and simmer till water is absorbed.
Mix rice well with 1 tablespoon salt, soy sauce, and
pepper.
Heat remaining oil in large pan till it smokes,
put in rice, toss over heat, and fry 5 minutes at
least. Add meat and vegetable mixture, then chili
strips, and continue to toss and fry till well done,
adding rest of finely pounded garlic before last
stirring. Serve with: Raw cabbage salad Clear pork
broth sprinkled with chopped celery and seasoned to
taste
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