| Alternative names | htamin gyaw |
|---|---|
| Type | Rice dish |
| Place of origin | Myanmar (Burma) |
| Region or state | Southeast Asia |
| Associatedcuisine | Burmese |
| Main ingredients |
Burmese fried rice (Burmese:ထမင်းကြော်,pronounced[tʰəmɪ́ɴd͡ʑɔ̀],htamin gyaw), also known asfried rice with boiled peas (Burmese:ပဲပြုတ်ထမင်းကြော်) is the traditional Burmese recipe forfried rice. Burmese fried rice normally usespaw hsan hmwe, a Burmese fragrant short-grain rice (rounder and shorter than other varieties).
A popular plain version consists of rice, boiledpeas, onions, garlic, and dark soy sauce.[1] An accompanying condiment could bengapi kyaw (fried fish paste with shredded flakes) and fresh cucumber strips mixed with chopped onions, greenchili, and vinegar. The dish is a common breakfast meal in Myanmar, and can be optionally topped with a fried egg.[2]
| Salads | |
|---|---|
| Rice dishes | |
| Noodle dishes | |
| Other dishes | |
| Snacks |
|
| Drinks and beverages | |
| Seasonings and ingredients | |
| Miscellaneous | |
 | This article aboutBurmese cuisine is astub. You can help Wikipedia byadding missing information. |
