Ingredients
The following ingredients have 4 Servings
- 3 tablespoons peanut oil (plus more for frying)
- 3/4 cup about 3 shallots, thinly sliced, divided
- 1/4 teaspoon ground turmeric
- 4 1/2 cups cold cooked rice (I used basmati but regular should be fine too; see Notes)
- Salt
- 1 cup frozen petite peas (thawed)
- 1/4 tsp red chili flakes
- Lime wedges (for serving)
Instruction
- In a small skillet, heat 1/4 inch of peanut oil until shimmering. Add 1/4 cup of the sliced shallots and fry over moderately high heat, stirring occasionally, until golden brown and crisp, about 2 minutes.
- Using a slotted spoon, transfer the fried shallots to paper towels to drain.
- In a wok or large skillet, heat the 3 tablespoons of oil until shimmering.
- Add the turmeric and the remaining 1/2 cup of shallots and stir-fry over moderately high heat until the shallots are softened, about 5 minutes.
- Add the rice and 1 teaspoon of salt and stir-fry over high heat for 1 minute.
- Add the peas and stir-fry until the rice and peas are hot, 2 to 3 minutes. Stir in the fried shallots and chile flakes and season with salt.
- Transfer the rice to a bowl and serve with lime wedges.
