2 to 3 tablespoons peanut oil
¼ teaspoon turmeric
Generous ½ cup sliced shallots
4 to 5 cups chilled cooked jasmine rice
1 teaspoon salt
1 cup green peas
2 tablespoons fried shallots
Lime wedges
Notes
Top the rice with a fried egg or tender chickpeas, fresh coriander leaves, and chile crisp
Source
Naomi Duguid
Burma, Rivers of Flavor
p.226
Place a wok or a heavy, deep skillet over medium-high heat and add the oil, then add the turmeric and shallots and stir-fry until the shallots are tender and translucent, about 5 minutes.
Raise the heat to high and use wet hands to break up any clumps as you add the rice to the pan.
Add the salt and peas, and stir-fry, pressing the rice against the sides of the pan to sear it.
Continue cooking until the rice is hot (the peas should be cooked by then), add the fried shallots, stir-fry briefly, and transfer to a serving bowl.
Serve with lime wedges on the side.