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2. Fried rice - Wikipedia

   en.wikipedia.org/wiki/Fried_rice

   Fried rice dishes can be seasoned with salt, different types of soy sauce, oyster sauce, teriyaki sauce and many other sauces and spices. Popular garnishes include chopped scallions , sliced chili , fried shallots , sprigs of parsley or coriander leaves, mint leaves, sliced boiled eggs, toasted sesame seeds, seaweed flakes ( gim or nori ...

3. Sambal - Wikipedia

   en.wikipedia.org/wiki/Sambal

   Sometimes vinegar and sugar are substituted for lime. Used as a condiment with fried rice and noodle-based dishes. Raw Sambal tempoyak on the left and the cooked one on the right Sambal tempoyak This sambal exists in two varieties: raw and cooked.

4. Chinese fried rice - Wikipedia

   en.wikipedia.org/wiki/Chinese_fried_rice

   The stir-fried technique that requires the use of Chinese wok, also the use of soy sauce as a seasoning in fried rice, clearly demonstrate Chinese cuisine influence. These cooking elements has spread to neighboring East Asian countries, the Southeast Asian region, and subsequently, the rest of the world.

5. Nasi goreng - Wikipedia

   en.wikipedia.org/wiki/Nasi_goreng

   Nasi goreng Madura (Madura fried rice) applies fine garlic spices. [90] 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 ...

6. Macanese Fried Rice Recipe - AOL

   www.aol.com/food/recipes/macanese-fried-rice

   In a small bowl, combine the sugar, Asian fish sauce, and lime juice and stir until the sugar is dissolved. Heat the oil in a wok over high heat.

7. List of Chinese sauces - Wikipedia

   en.wikipedia.org/wiki/List_of_Chinese_sauces

   Shao Kao sauce (烧烤酱, Cantonese: Siu Haau) – a thick, savory, slightly spicy BBQ sauce generally known as the primary barbecue sauce used within Chinese and Cantonese cuisine. Shacha sauce ( 沙茶酱 ) – A sauce or paste that is used as a base for soups, hotpot, as a rub, stir fry seasoning and as a component for dipping sauces.