Alternative names | List
|
---|---|
Type | Rice dish |
Course | Main course |
Place of origin | China |
Region or state | Worldwide |
Main ingredients | Cooked rice, cooking oil |
Variations | Bokkeum-bap Chāhan Chǎo fàn Khao phat Nasi goreng |
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. 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]
Many varieties of fried rice have their own specific list of ingredients. In China, common varieties include Yangzhou fried rice and Hokkien fried rice. Japanese chāhan is considered a Japanese Chinese dish, having derived from Chinese fried rice dishes. In Southeast Asia, similarly constructed Indonesian, Malaysian, and Singaporean nasi goreng and Thai khao phat and Pineapple fried rice are popular dishes.In the West, most restaurants catering to vegetarians have invented their own varieties of fried rice, including egg fried rice. Fried rice is also seen on the menus of non-Asian countries restaurants offering cuisines with no native tradition of the dish. Additionally, the cuisine of some Latin American countries includes variations on fried rice, including Ecuadorian chaulafan, Peruvian arroz chaufa , Cuban arroz frito, and Puerto Rican arroz mampostea(d)o.
Fried rice is a common street food in Asia and other parts of the world. In some Asian countries, small restaurants, street vendors and traveling hawkers specialise in serving fried rice. In Indonesian cities it is common to find fried rice street vendors moving through the streets with their food cart and stationing it in busy streets or residential areas. Many Southeast Asian street food stands offer fried rice with a selection of optional garnishes and side dishes.
Cooked rice is the primary ingredient, with myriad additional ingredients, such as vegetables, eggs, meat (chicken, beef, pork, lamb, mutton), preserved meat (bacon, ham, sausage), seafood (fish, shrimp, crab), mushrooms, among others. Aromatics such as onions, shallots, scallions, leeks, ginger and garlic are often added for extra flavor. Various cooking oils, such as vegetable oil, sesame oil, clarified butter, or lard can be used to grease the wok or frying pan to prevent sticking, as well as for flavor. Fried rice dishes can be seasoned with salt, different types of soy sauce, oyster sauce, teriyaki sauce and many other sauces and spices. Popular garnishes include chopped scallions, sliced chili, fried shallots, sprigs of parsley or coriander leaves, mint leaves, sliced boiled eggs, toasted sesame seeds, seaweed flakes (gim or nori), sliced cucumber, tomato, lime, or pickled vegetables.
Typically, leftover rice that has been chilled is used rather than freshly cooked rice, as the high moisture content of fresh rice can prevent it from frying properly, leading to an undesirably soft texture.
The earliest record of fried rice is in the Sui dynasty (589–618 AD) in China. [2]
Fried rice (Thai : ข้าวผัด, RTGS: khao phat, pronounced [kʰâ(ː)wpʰàt] ) in Thailand is typical of central Thai cuisine. In Thai, khao means "rice" and phat means "of or relating to being stir-fried". This dish differs from Chinese fried rice in that it is prepared with Thai jasmine rice instead of regular long-grain rice. It normally contains meat (chicken, shrimp, pork, and crab are all common), egg, onions, garlic and sometimes tomatoes. The seasonings, which may include soy sauce, sugar, salt, possibly some chili sauce, and the ubiquitous nam pla (fish sauce), are stir-fried together with the other ingredients. The dish is then plated and served with accompaniments like cucumber slices, tomato slices, lime, sprigs of green onion and coriander, and prik nam pla, a spicy sauce made of Thai chili, fish sauce, and chopped garlic.
Arroz frito is a denomination used in the Spanish speaking world, meaning "fried rice", with adjectives describing the Chinese-inspired varieties, e.g. arroz chino, arroz cantonés, or local specialties arroz chaufa/chaulafán/chaufán/chofán, arroz frito tres delicias.
An estimated 30,000 people of Chinese origin live in the Dominican Republic. Migration from China began in the second half of the 19th century. Dominican fried rice is known as chofán. The dish is made with leftover rice, celery, garlic, bell peppers, red onion, carrots, peas, and soy sauce sautéed in vegetable oil. Protein such as ham, chicken, eggs or shrimp can be added. What makes Dominican chofán distinct from other fried rice dish is the use of lippia (Jamaican oregano) and bouillon cube.
Ghanaian fried rice is one of the more contemporary dishes and can be found in almost every Ghanaian restaurant. It is usually made with Jasmine rice, long grain, or basmati rice. The rice is stir-fried with vegetables(carrots, spring onions, peas, green and red bell peppers), eggs, meats of choice(chicken, beef, shrimp), and spices like chili, curry powder, and salt. The sauces mixed with Ghanaian fried rice are usually soy sauce and chicken broth.
Nigerian fried rice is made with long-grain rice, diced fried cow liver (optional) or shrimp, protein ( chicken, pork, or shrimp), vegetables (such as carrots, peas, green beans, onions, and chillies), herbs and spices (such as thyme, pepper, and curry powder), and so on. This dish was created by the Yoruba people and spread as a Nigerian staple.
Tanzania fried rice is made with long-grain rice, protein (such as beef liver, chicken, or shrimp), vegetables (such as carrots, peas, green beans, onions, and chillies), herbs and spices (such as thyme, pepper, and curry powder), and so on.
A fried egg is a cooked dish made from one or more eggs which are removed from their shells and placed into a frying pan and fried. They are traditionally eaten for breakfast in many countries but may also be served at other times of the day.
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.
Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles.
Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han ethnic Hokkien and Hakka speakers, brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as kecap manis, palm sugar, peanut sauce, chili, santan and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore, known as Nyonya cuisine by the Peranakan.
Rice vermicelli is a thin form of noodle. It is sometimes referred to as "rice noodles" or "rice sticks", but should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains themselves.
Nasi goreng, Malay lit. 'fried rice', is a Southeast Asian rice dish with pieces of meat and vegetables added. It can refer simply to fried pre-cooked rice, a meal including stir fried rice in a small amount of cooking oil or margarine, typically spiced with kecap manis, shallot, garlic, ground shrimp paste, tamarind and chilli and accompanied by other ingredients, particularly egg, chicken and prawns. There is also another kind of nasi goreng which is made with ikan asin which is also popular across Indonesia. Nasi goreng is sometimes described as Indonesian stir-fried rice, although it is also popular in Southeast Asia. Beyond the Malay Archipelago, it has gained popularity through Indonesian influence in Sri Lanka and via Indonesian immigrant communities in Suriname and the Netherlands. It is distinguished from other Asian fried rice recipes by its aromatic, earthy and smoky flavor, owed to generous amount of caramelised sweet soy sauce and powdered shrimp paste, and the taste is stronger and spicier compared to Chinese fried rice.
Fried noodles are common throughout East Asia, Southeast Asia and South Asia. Many varieties, cooking styles, and ingredients exist.
Pad see ew is a stir-fried noodle dish that is commonly eaten in Thailand. It can be found easily among street food vendors and is also quite popular in Thai restaurants around the world. The origins of the dish can be traced to China, from where the noodle stir-frying technique was brought.
Thai curry is a dish in Thai cuisine made from curry paste, coconut milk or water, meat, seafood, vegetables or fruit, and herbs. Curries in Thailand mainly differ from the curries in India in their use of ingredients such as fresh rhizomes, herbs, and aromatic leaves over a mix of dried spices.
Mie goreng, also known as bakmi goreng, is an Indonesian stir-fried noodle dish. It is made with thin yellow noodles stir-fried in cooking oil with garlic, onion or shallots, fried prawn, chicken, beef, or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables. Ubiquitous in Indonesia, it is sold by food vendors from street hawkers (warungs) to high-end restaurants.
Thai fried rice is a variety of fried rice typical of central Thai cuisine. In Thai, khao means "rice" and phat means "of or relating to being stir-fried."
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.
Salads that are internationally known as Thai salads with a few exceptions fall into four main preparation methods. In Thai cuisine these are called yam, tam, lap and phla. A few other dishes can also be regarded as being a salad.
Teochew porridge is a Teochew rice porridge dish often accompanied with various small plates of side dishes. Teochew porridge is served as a banquet of meats, fish egg, and vegetables that is eaten with plain rice porridge. It may be simply prepared plain, or include sweet potatoes. The rice grains, while softened from cooking, are still whole and not in an overly starchy state. Because the porridge is served plain, it is suitable to accompany salty side dishes. The recipe originated in Chaozhou and was later modified by early immigrants prepared in Malaysia and Singapore over the generations to suit local tastes.
Bokkeum-bap (Korean: 볶음밥) or fried rice is a Korean dish made by stir-frying bap with other ingredients in oil. The name of the most prominent ingredient other than cooked rice often appears at the very front of the name of the dish, as in kimchi-bokkeum-bap.
Phat kaphrao, also spelled pad kaprow, pad kaprao, or pad gaprao, is one of the most popular Thai dishes in Thailand. This dish has garnered a reputation for its appetising appearance and flavour.
Indonesian noodles are a significant aspect of Indonesian cuisine which is itself very diverse. Indonesian cuisine recognizes many types of noodles, with each region of the country often developing its own distinct recipes.