Food, recipes and more

By Chef Chandan Prajapati

Burmese Fried Rice with Corn and Mushroom

Jasmine Rice or long grain Basmati rice - 100 gm
Water to boil the rice
Refined oil - 2 tbsps
Onion chopped - 1 tbsp
Garlic Chopped - 1 tsp
Spring onion thin sliced - use 1 
Mushrooms slices - use 5 to 6 
Corn boiled - use half a handful
Coconut Milk - 2 tbsp
Turmeric powder - 1/2 tsp
Curry powder - 1/2 tsp
Sugar - 1/2 tsp
Salt to taste
White pepper powder - a pinch
Star anise whole - use 4 to 5 each
Cashew nuts broken - use 1 tbsp
Golden fried Cashew nuts -1tsp
Spring onion chopped - 1 tsp
1. Wash, rinse and boil the rice in water till the rice is almost done.  Strain the rice and keep aside to cool.
2. Heat some oil in a wok. Add chopped onion and chopped garlic and stir on high heat for some seconds.  Add sliced spring onion, mushroom and boiled corn. Toss the wok for few more seconds. Add coconut milk. Then mix turmeric powder,  curry powder, sugar, salt, white pepper powder and star anise. Stir and cook for a few seconds. Add cooked rice and toss the rice on high heat for few seconds. Reduce the heat and add cashew nuts. Toss for few more seconds on high heat. Ladle the rice in a plate and serve garnished with fried cashew nuts and chopped spring onion leaves.

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