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Fried Rice
Mi Mi Khaing
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Ingredients
Methods
The cooked rice must be cold enough and dry enough to get the grains to separate.
In preparation or frying, get every grain in touch with the flavoring ingredients.
Fire must be very hot and rice moved all the time in frying. Frying must go on long enough for rice to be almost crisp in parts but not hard and not burned.
It is usually cooked in quantity, so care must be taken not to crowd the pan. Good tossing is essential. If necessary, fry in several batches.
Burmese eat “Chinese fried rice” with one indispensable accompani-ment: raw.onion, green chili, and lime, mixed together as a side relish.

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