Fried rice
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui Dynasty in China and as such all fried rice dishes can trace their origins to Chinese fried rice.
Many varieties of fried rice have their own specific list of ingredients. In Greater China, common varieties include Yangzhou fried rice and Hokkien fried rice. Japanese chāhan is considered a Japanese Chinese dish, having derived from Chinese fried rice dishes. Korean bokkeum-bap in general is not, although there is a Korean Chinese variety of bokkeum-bap. In Southeast Asia, similarly constructed Indonesian, Malaysian, and Singaporean nasi goreng and Thai khao phat are popular dishes. In the West, most restaurants catering to vegetarians have invented their own varieties of fried rice, including egg fried rice. Fried rice is also seen on the menus of American restaurants offering cuisines with no native tradition of the dish. Additionally, the cuisine of some Latin American countries includes variations on fried rice, including Ecuadorian chaulafan, Peruvian arroz chaufa, Cuban arroz frito, and Puerto Rican arroz mamposteao.
Fried rice is a common street food in Asia. In some Asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. In Indonesian cities it is common to find fried rice street hawkers moving through the streets with their food cart and stationing it in busy streets or residential areas. Many Southeast Asian street food stands offer fried rice with a selection of optional garnishes and side dishes.
Preparation
is the primary ingredient, with myriad additional ingredients, such as vegetables, eggs, meat, preserved meat, seafood, mushrooms, among others. Aromatics such as onions, shallots, scallions, and garlic are often added for extra flavor. Various cooking oils, such as vegetable oil, sesame oil, clarified butter, or lard can be used to grease the wok or frying pan to prevent sticking, as well as for flavor. Fried rice dishes can be seasoned with salt, different types of soy sauce, oyster sauce and many other sauces and spices. Popular garnishes include chopped scallions, sliced chili, fried shallots, sprigs of parsley or coriander leaves, toasted sesame seeds, seaweed flakes, sliced cucumber, tomato, lime, or pickled vegetables.History
The earliest record of fried rice is in the Sui dynasty. Fried rice is believed to have started as a way of reusing leftover rice.Varieties
East Asia
China
- * Canton is a Cantonese style fried rice, typically served with a thick gravy poured on it.
- * Hokkien fried rice, a variation of Chinese fried rice, is from the Fujian region of China; it has a thick sauce poured and mixed over it which can include mushrooms, meat, vegetables, etc.
- * Szechwan fried rice is a spicy stir-fried rice from Sichuan which uses doubanjiang chili sauce with garlic, green onions, and red onion.
- * Yin Yang Fried Rice is topped with two different types of sauce, typically a savory white sauce on one-half and a red tomato-based sauce on the other half. Elaborate versions use the sauces to create a yin-yang symbol.
- * Yeung chow fried rice consists of generous portions of shrimp and scrambled egg, along with barbecued pork. This is the most popular fried rice served in Chinese restaurants, commonly referred to simply as "special fried rice" or "house fried rice".
Japan
- Chāhan or Yakimeshi is a Chinese-derived fried rice suited to Japanese tastes by the addition of katsuobushi for flavor, prepared with myriad ingredients.
- Omurice is fried rice wrapped inside an egg omelette. The fried rice is generally mixed with a variety of vegetables and meat. Often a variant called "Chicken Rice" is used. Ketchup or some other tomato sauce is added to make this.
Korea
- Bokkeum-bap is made by stir-frying bap with other ingredients in oil. A wide range of fried rice dishes are common in Korean cuisine, often made with whichever ingredients are handy. In Korean restaurants, fried rice is a popular end-of-meal add-on. After eating the main dishes cooked on a tabletop stove, cooked rice along with gimgaru and sesame oil is often added directly into the remains of the main dishes, stir-fried, and browned.
- * Kimchi-bokkeum-bap is a popular variety of bokkeum-bap, prepared with kimchi and a variable list of other ingredients.
Southeast Asia
Cambodia
- Bai cha is a Khmer variation of fried rice that includes diced sausage, garlic, soy sauce, and herbs and is usually eaten as an accompaniment to meat.
Indonesia, Malaysia, Singapore
- Javanese fried rice – originating in Java, the dish commonly includes sambal ulek as a seasoning and have has a spicy flavor.
- Nasi goreng is an Indonesian and Malaysian version of fried rice, the main difference compared to fried rice is that it is cooked using sweet soy sauce. It is often accompanied by additional items such as a fried egg, fried chicken, satay, and condiments such as sambal, acar, and krupuk. It is served in Indonesia, Malaysia, Singapore, and most of the neighboring countries, and is popular in the Netherlands.
- * Nasi goreng pattaya is Malaysian fried rice wrapped inside an egg omelette. The fried rice is generally mixed with a variety of vegetables and meat. Tomato sauce is added. In Indonesia, the dish is called nasi goreng amplop.
- * Sambal fried rice found in Singapore is a variation of fried rice made with sambal, a condiment based on chilis and belachan, derived from Indonesian and Malay influences.
Myanmar
- Burmese fried rice normally uses Burmese fragrant short grain rice. A popular plain version consists of rice, boiled peas, onions, garlic, and dark soy sauce. An accompanying condiment could be ngapi kyaw and fresh cucumber strips mixed with chopped onions, green chili, and vinegar.
Philippines
- Aligue rice, also known as "crab fat fried rice" or "aligue fried rice", is similar to sinangág, but with the notable addition of aligue, which turns the dish a vivid orange-yellow. It can be combined with seafood like shrimp and squid and eaten as is, or eaten paired with meat dishes.
- Bagoong fried rice is a type of Filipino fried rice using bagoong alamang as its main flavoring agent. Meat, scallions, as well as green mangoes are optionally additions.
- Sinangág, also called "garlic fried rice", is a Filipino fried rice cooked by stir-frying pre-cooked rice with garlic. The rice used is preferably stale, usually leftover cooked rice from the previous day, as it results in rice that is slightly fermented and firmer. It is garnished with toasted garlic, salt, and black pepper. The rice grains are ideally loose and not stick together.
Thailand
Vietnam
- Cơm chiên or Cơm rang is a Vietnamese variation of the Chinese fried rice that includes diced sausage, stirred eggs, soy sauce, and onions.
South Asia
India
- Fried rice is one of the most popular Indian Chinese cuisine in eastern and northern India.
- Curry fried rice is standard fried rice mixed with curry powder for a spicier flavor.
- The Tava Pulav or Tawa Pulao is a fried rice dish from Mumbai.
Nepal
- Bhuteko bhat is a Nepalese version of fried rice generally eaten with Achar; However, curry and dhal may also be served alongside it.
Sri Lanka
- Sri Lankan fried rice is a Sri Lankan variation of the original Chinese version. However, basmati rice is used and Sri Lankan spices are also added to it.
- Nasi goreng is a popular fried rice dish widely eaten throughout the country. It entered Sri Lankan cuisine through cultural influences from the Malay and Indonesian cuisines.
Pacific
Hawaii
- Hawaiian fried rice this common style of fried rice in Hawaii usually contains egg, green onions, peas, cubed carrots, and either Portuguese sausage or Spam, or both, and is sometimes available with kimchi added. It is normally cooked in sesame oil.
Americas
Ecuador
- Chaulafan is the name for Chinese fried rice in Ecuador. In Ecuador and Peru, dark soy sauce is preferred in fried rice. Meats typically used are pork, beef, chicken or fish/seafood.
Cuba
- Arroz frito is very similar to "special fried rice". It can be found alongside typical criollo dishes in many Cuban restaurants. This dish features ham, grilled pork, shrimp, chicken, and eggs, along with a variety of vegetables. Some restaurants add lechón, lobster tails, or crab. Chinese Cubans are responsible for the dish's introduction.
Peru
- Arroz chaufa is a popular name for Chinese fried rice in Peru, belonging to the chifa kitchen. In Chile, it is called arroz chaufán. The most common varieties are made using the same ingredients used in China. Some exotic versions may use dried meat, beef tongue, alligator, or lizard in place of more traditional meats. In some regions, the rice is replaced with quinoa or pearled wheat, while in others the rice is mixed with noodles. Aeropuerto is a big Peruvian arroz chaufa dish containing fried noodles and many other additions.
Puerto Rico
- Arroz mamposteao is a kind of fried rice in Puerto Rico. It was brought to the island by Chinese immigrants and is usually made with leftover rice and typically Asian ingredients such as soy sauce, combined with popular Puerto Rican ingredients such as beans.
Europe
- Fried Rice with Oyster Sauce – is fried rice incorporating oyster sauce.
Portugal
- Arroz chau-chau – is fried rice in Portuguese, and in Portugal it is often served as an accompaniment to other food.
United Kingdom
- Although it has its roots in Indian cuisine, Kedgeree is a form of fried rice unique to the United Kingdom.
Africa