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Perfect for using up leftovers, this Burmese store cupboard-friendly fried rice recipe comes together quickly and easily, making this a brilliant midweek meal idea.

From the book

Amy & Emily Chung


Fried rice is a classic store cupboard/fridge forage staple, and this recipe is absolutely flexible as to what you can add to it – any meat, prawns, tofu, Chinese sausage, leftover fried chicken… The key here is not to overload the pan you’re cooking it in, so that the rice fries rather than steams. Ideally make this in a big wok.

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3 tbsp oil (vegetable, sunflower or peanut)
2 spring onions, thinly sliced
1 garlic clove, peeled and thinly sliced
1 tbsp dried shrimps (optional)
750g leftover cooked and chilled rice, clumps broken up
handful of leftover meat, bacon, ham or tofu, diced, or prawns
small handful of frozen peas
small handful of diced carrot
2 eggs
1 tsp fish sauce
1½ tbsp light soy sauce
Optional for garnish:
fresh sliced chilli, handful of chopped coriander, crispy fried shallots, a fried egg, drizzle of garlic oil

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Prepare all your ingredients so they’re at hand once you start frying, as this is a quick-moving dish. Get your condiments together too, and crack your eggs into a mug ready.

Heat 2 tablespoons of the oil in a wok or large pan set over a high heat. Once the oil is smoking, add the spring onions, garlic and dried shrimps, if using, and stir-fry for 30 seconds. Add the rice, meat/tofu/prawns and vegetables and stir vigorously for 2–3 minutes, squashing any clumpy bits of rice that may remain.

Push everything to one side to create a gap, then slosh in the remaining tablespoon of oil, pour in the eggs, then scramble them in, drawing in the rice. Add the fish and soy sauces, then stir everything well for a minute or 2.

Immediately decant onto plates and add any combination of the suggested garnishes (or none!) as desired and serve immediately.

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From the book: The Rangoon Sisters: Recipes from our Burmese family kitchen

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