Burmese pea fried rice is one of the my favourite ways to eat yellow peas. I recall hawkers walking down streets with baskets of steamed peas on their heads yelling “pe pyote” (boiled peas). They were a favourite of mine and traditionally steamed sprouted which adds a depth of flavour to these peas. My mom makes this pea fried rice for breakfast and I could easily wolf down a few serves with some balachaung or a fried egg on top. It’s a very comforting meal and I hope you enjoy it as much as I do!
It’s important that you use yellow peas such as this. Note that they are not the same as lentils, chickpeas or yellow split peas. Let them soak in a wet paper towel for a couple of days until they start to sprout and steam them for approximately 30 minutes to an hour or until soft.
Serves 4 (approx. 319 calories per serve)
Prep time 10 mins
Cook time 15 mins
4 tbsp olive oil
1/2 onion, sliced
1/4 tumeric powder
1/2 – 1 tsp vegetable stock powder
300g steamed yellow peas
500g cooked rice (day-old is best)
In a large wok, heat the oil and fry the onion until it starts to turn golden brown.
Stir in the tumeric, vegetable stock powder and the steamed yellow peas and fry for a few minutes until well covered and the peas are heated through.
Add the cooked rice and continue to fry utnil all the rice grains have separated and well incorporated. Serve immediately with some balachaung, dried fish, fried egg or any other toppings you prefer.
More Rice Recipes
- Thai fried rice
- South East Asian chicken rice
- Cheerful chicken congee
- Prawn and mussel paella
- Toasted tomato rice
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