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Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. 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. [1]
The earliest record of fried rice is found in the Sui dynasty (589–618 CE). [3] Though the stir-frying technique used for fried rice was recorded in a much earlier period, it was only in the late Ming dynasty (1368–1644 CE) that the technique became widely popular. [4] Fried rice is believed to have started as a way to accommodate leftovers.
Rice fried with green curry: Khao phat kaphrao Thailand: Rice fried with holy basil and meat Khao phat nam liap Thailand: Rice fried with the fruit of the Canarium album: Khao tom mat: Thailand: A traditional Thai dessert made from sticky rice, coconut milk, and bananas. It's usually wrapped in banana leaf or coconut leaf. Khao tom pla Thailand
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"Sweet, savory, hearty, fresh, and ready in about 45 minutes, this stir-fry dinner hits all the qualities we look for in a weeknight recipe" — all true.
Madura fried rice is common in Pontianak, it uses bean sprouts and no sweet soy sauce. [91] Nasi goreng Magelangan (Magelang fried rice) or also called as nasi goreng mawut or nasi goreng ruwet (scrambled or mixed up fried rice), [72] a combo of fried rice and noodle with vegetables and spices [92] [93]
To imagine a world without rice is to imagine a world without culture, a loss that goes beyond the physical and touches the very soul of humanity. ... and author of The Simple Art of Rice, a ...
Mi Krop – deep fried rice vermicelli with a sweet and sour sauce. Phat khi mao – noodles stir fried with chilies and holy basil. Phat si-io – rice noodles (often kuai tiao) stir fried with si-io dam (thick sweet soy sauce) and nam pla (fish sauce) and pork or chicken.