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Age-onigiri (揚げおにぎり "fried onigiri") are first shaped by compacting white rice, then frying it in a frying pan or wok using cooking oil until it is golden brown. Because of the oil, the flavor is richer than yaki-onigiri.
Omurice (Omu-raisu, オムライス): omelet filled with fried rice, apparently originating from Tōkyō; Onigiri (おにぎり): balls of rice with a filling in the middle. Japanese equivalent of sandwiches. Sekihan (赤飯): white rice cooked with azuki beans [2] (小豆) to glutinous rice. (literally red rice)
1 ½ cup Japanese rice, cooked to fluffiness Three umeboshi salted Japanese plums (available at Asian food stores; for smaller umeboshi, use one for each rice ball) Two sheets of dried nori seaweed
Onigiri (お握り), a Japanese rice ball made from white rice formed into triangular or oval shapes. Pinda, rice balls offered to ancestors during Hindu funeral rites and ancestor worship. Supplì, an Italian fried rice ball coated with breadcrumbs. Tangyuan (汤圆), a Chinese rice ball made from glutinous rice flour.
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.
Plain rice is used in yōshoku dishes such as curry rice, omurice, and doria. Leftover plain rice is often reused for ochazuke (茶漬け, rice with green tea) or chāhan (チャーハン, fried rice). Takikomi gohan is made with ordinary rice which is cooked together with vegetables, meat, or fish seasoned with dashi and soy sauce.
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]
Okazuya-style chow fun is simpler than Chinese chow fun and is a common substitution for onigiri (rice). A "potato hash" (or "hash patty"), sometimes containing small amounts of canned corned beef, are described as pan-fried potato croquettes sans panko. The Okinawan dish rafute is pork belly simmered in shōyu sweetened with sugar.