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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 basic elements of Chinese fried rice include rice, meat and vegetables, soy sauce and garlic. A number of fried rice recipes have been developed in China, such as Yangzhou and Sichuan fried rice. Leftover cooked rice among the Cantonese is commonly made into fried rice, prepared with chopped vegetables and meat. [5]
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 .
For example, Chinese-style fried rice typically uses medium-grain white rice such as Japonica, while Japanese-style fried rice uses short-grain rice varieties like sushi rice.
American fried rice (Thai: ข้าวผัดอเมริกัน, RTGS: khao phat amerikan, pronounced [kʰâ(ː)w pʰàt ʔāmēːrīkān]) is a Thai fried rice dish with "American" side ingredients like fried chicken, ham, sausages, raisins, and ketchup. [1]
The key components to homemade fried rice are rice, eggs and oil. The rice should be previously cooked, 1 to 3 days before, for lower moisture content.
Nasi goreng gila (crazy fried rice), fried rice topped with more savoury additional ingredients including chicken, meat, shrimp, sliced bakso, sausages, egg, etc. [66] Nasi goreng hijau (green fried rice), green-coloured fried rice acquired from ground green chilli pepper and chopped lemon basil. [67]
Fried rice is a fan-favorite order at restaurants and on take-out menus—and for good reason. It's a simple dish that checks all the boxes: crisp-tender grains, mixed vegetables, often a protein ...