Southern Burma, Signature Dish: Myiek Kat Kyi Kaik မြိတ်ကတ်ကြေးကိုက်
Recipe Information
Myeik Kat Kyi Kait
Cultural Context
Originating from the coastal town of Myeik in Myanmar, Myeik Kat Kyi Kait is a beloved fried rice dish that reflects the region's rich culinary heritage. Traditionally made with leftover rice and various proteins, it embodies the resourcefulness of local cooks. Today, it's enjoyed across Myanmar and has inspired variations in other Southeast Asian countries, showcasing the adaptability of fried rice in different cultures.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
cooked chicken
🥗Healthier: tofu
💰Cheaper: canned tuna
Tofu provides a plant-based protein option.
fish sauce
🥗Healthier: soy sauce
💰Cheaper: salt
Soy sauce offers a similar umami flavor.
cooked rice
🥗Healthier: quinoa
💰Cheaper: white rice
Quinoa is a healthier grain alternative.
vegetable oil
🥗Healthier: olive oil
💰Cheaper: canola oil
Olive oil adds heart-healthy fats.
Cook flat rice noodles according to package instructions; drain and set aside
In a large skillet, heat vegetable oil over medium heat
Add seafood and sauté until cooked through
Stir in steamed yellow peas and beansprouts; cook for a few minutes
Add the cooked flat rice noodles to the skillet; toss to combine
Pour in apple cider vinegar; mix well to incorporate flavors
Serve hot, garnished as desired
Cooking Techniques
Equipment Needed
Spice Level:
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