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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.
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 .
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.
These green beans come with a treat: 8 cloves of creamy, buttery garlic that get air-fried alongside the green beans for bites of roasted garlic that don’t involve turning on your oven.
Yields: 4 servings. Prep Time: 30 mins. Total Time: 30 mins. Ingredients. 1 1/4 lb. boneless, skinless chicken thighs, cut into 3/4-inch pieces. 4 tbsp. low-sodium soy sauce
A 3-in-1, trio or three-in-one, is a fast-food dish consisting of chips, boiled rice (or egg fried rice), and curry sauce served in a single foil tray or plastic container. [4] It became popular in Ireland as a dish from chip shops and Chinese restaurants in the early twenty-first century. [1]
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