| Burmese fried rice | |
| Alternate Name: | htamin gyaw |
| Type: | Rice dish |
| Country: | Myanmar (Burma) |
| Region: | Southeast Asia |
| National Cuisine: | Burmese |
| Creators: | --> |
| Main Ingredient: |
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| Serving Size: | 100 g |
Burmese fried rice (Burmese: {{linktext|ထမင်းကြော်, in Burmese pronounced as /tʰəmɪ́ɴ d͡ʑɔ̀/, htamin gyaw), also known as fried rice with boiled peas (Burmese: ပဲပြုတ်ထမင်းကြော်) is the traditional Burmese recipe for fried rice. Burmese fried rice normally uses paw hsan hmwe, a Burmese fragrant short-grain rice (rounder and shorter than other varieties).
A popular plain version consists of rice, boiled peas, onions, garlic, and dark soy sauce.[1] An accompanying condiment could be ngapi kyaw (fried fish paste with shredded flakes) and fresh cucumber strips mixed with chopped onions, green chili, and vinegar. The dish is a common breakfast meal in Myanmar, and can be optionally topped with a fried egg.[2]