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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.
Yangzhou fried rice, also known by several other spellings and names, is a popular Chinese wok-fried rice dish. There are many varieties but it most properly describes egg fried rice with mixed vegetables and two forms of protein , typically pork and shrimp with scallions .
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]
Rice was domesticated in the Yangtze River basin in southern China approximately 9,000 years ago and is a primary staple food for people from rice farming areas in southern China. [41] Steamed rice , usually white rice , is the most commonly eaten form.
Archaeologists have uncovered evidence of rice beer dating back about 10,000 years at a site in Eastern China, providing further insights into the origins of alcoholic beverages in Asia.. The ...
Koshary, kushari or koshari (Egyptian Arabic: كشرى [ˈkoʃæɾi]) is Egypt's national dish and a widely popular street food. [1] It is a traditional Egyptian staple, mixing pasta, Egyptian fried rice, vermicelli and brown lentils, [2] [3] and topped with chickpeas, a garlicky tomato sauce, garlic vinegar, and crispy fried onions.
Nasi goreng hijau (green fried rice), green-coloured fried rice acquired from ground green chilli pepper and chopped lemon basil. [70] Nasi goreng hitam (black fried rice), or nasi goreng cumi hitam, coloured and flavoured with squid ink [71] Nasi goreng ikan asin (with salted fish) [72] Nasi goreng jamur (with mushroom) [73]
Rice and millet are soaked to allow fermentation, then water is emptied to obtain porridge. The emptied water is served as a drink called 酸米湯 (Jin Chinese: [suɤ mi tʰɤu]). The porridge is eaten alongside pickles, e.g. turnips, carrots, radish and celery. The porridge may be stirred-fried and is called 炒酸粥 ([tsʰo suɤ tʂɑo]).