Htamin Balachaung (Crispy Garlic and Dried Shrimp Fried Rice)
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Ingredients
- 320 g jasmine rice
- 30 g dried shrimp
- 5 garlic cloves
- 3 shallots
- 1 tsp dried chilli flakes
- 4 large eggs
- 4 tbsp vegetable oil for frying
- 2 spring onions
Nutrition (per serving)
- Calories
- 550 kcal
- Protein
- 19.6 g
- Carbohydrate
- 68.1 g
- of which sugars
- 2.5 g
- Fat
- 21.2 g
- of which saturates
- 3.4 g
- Fibre
- 2.2 g
- Salt
- 0.92 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the jasmine rice according to the pack and leave to cool slightly (day-old rice works well).
- 2
Finely chop the garlic and slice the shallots. Fry both in the oil over a medium heat for 4-5 minutes, stirring, until golden and crisp.
- 3
Add the dried shrimp and chilli flakes and fry for 2 minutes, then lift most of the crispy mixture out, leaving a little oil in the pan.
- 4
Beat the eggs and scramble them in the pan until just set, then add the rice and half the crispy shrimp mixture and toss for 3-4 minutes until heated through.
- 5
Scatter with the remaining crispy mixture and spring onions to serve.
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