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Fried rice is one of my favorite Asian restaurant dishes to make at home. You don’t need a zillion ingredients to cook perfect fried rice, and it’s a great way to use up leftovers.
1 1/4 lb. boneless, skinless chicken thighs, cut into 3/4-inch pieces Toss the chicken with 1 tablespoon soy sauce and the sugar in a bowl. Heat the vegetable oil in a large nonstick skillet over ...
India also has a fried rice tradition using basmati rice. Chef Rachel Yang of Joule and Revel in Seattle prefers lightly chilled medium-grain rice for her fried rice for its lower starch content ...
Bánh rán is a deep-fried glutinous rice ball from southern Vietnamese cuisine. A standard serving of fish and chips Breaded cutlet is a popular dish worldwide. Bengali fritters (tele bhaja) A halved breaded deep fried egg Jalebi being deep fried
A fried rice cake or pancake from the Philippines made with ground glutinous rice, sugar, and coconut milk Papadum (Papar) India: Also called papad, papar, etc., this is a fried wafer made from a dough made of lentils (often urad dal) and spices. When fried as a dough or with sufficient moisture, it is called pappaṭam.
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.
2. KFC Chicken. The "original recipe" of 11 herbs and spices used to make Colonel Sanders' world-famous fried chicken is still closely guarded, but home cooks have found ways of duplicating the ...
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]