Fried rice is a popular component of Chinese cuisine and other forms of Asian cuisine. It is made from cold leftover rice fried with other leftover ingredients.^[1] It is sometimes served as the penultimate dish in Chinese banquets (just before dessert). Traditional Chinese characters refers to one of two standard sets of printed Chinese characters. ... Simplified Chinese character (Simplified Chinese: or ; traditional Chinese: or ; pinyin: or ) is one of two standard sets of Chinese characters of the contemporary Chinese written language. ... Map of eastern China and Taiwan, showing the historic distribution of Mandarin Chinese in light brown. ... Pinyin, more formally called Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ), is the most common variant of Standard Mandarin romanization system in use. ... This article is about all of the Cantonese (Yue) dialects. ... Jyutping (sometimes spelled Jyutpin) is a romanization system for Standard Cantonese developed by the Linguistic Society of Hong Kong (LSHK) in 1993. ... Chinese cuisine (Chinese: 中國菜) originated from different regions of China and has become widespread in many other parts of the world — from East Asia to North America, Australasia and Western Europe. ... Asian cuisine is a term for the various cuisines of South, East and Southeast Asia and for fusion dishes based on combining them. ... This article is about food. ... For other uses, see Rice (disambiguation). ... State Banquet. ... Not to be confused with Desert. ...

There are dozens of varieties of fried rice, each with their own specific list of ingredients. In Asia, the more famous varieties include Yangzhou and cat hair fried rice. In the West, Chinese restaurants catering to non-Chinese clientele have invented their own varieties of fried rice including egg fried rice, Singaporean (spicy) fried rice and the ubiquitous 'special fried rice'. Yangzhou (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ; former spellings: Yang-chou, Yangchow; literally Rising Prefecture) is a prefecture-level city in central Jiangsu province, Peoples Republic of China. ... Chicken egg (left) and quail eggs (right), the types of egg commonly used as food An egg is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo. ...

Fried rice is a common staple in American Chinese cuisine, especially in the westernized form sold at fast-food stands. The most common form is a basic fried rice, often with some mixture of eggs, scallions, and vegetables, with chopped meat (usually pork or chicken, sometimes beef or shrimp) added at the customer's discretion. Fried rice is also seen in other American Asian restaurants, even in cuisines where there is no native tradition of the dish such as the Caribbean. The dish is also a staple of Chinese restaurants in the United Kingdom (both "sit-in" and "takeaway"), and fried rice is very popular in the West African nations of Ghana and Togo, both as a restaurant food and as street food. American Chinese cuisine refers to the style of food served by Chinese restaurants in the United States. ... For other uses, see Meat (disambiguation). ...  Western Africa (UN subregion)  Maghreb[1] West Africa or Western Africa is the westernmost region of the African continent. ... A portable night-time Tex-Mex street-food stand outside the Helsinki railway station, Finland. ...

Ingredients

Ingredients used in fried rice are greatly varied. They can include:

• Vegetables such as carrots, bean sprouts, celery, and peas
• Chicken, pork (char siu), shrimp, or tofu
• egg
• Chili pepper or hot sauces - these are sometimes offered in a small dish served alongside the rice. Many cooks also season the fried rice with black pepper.
• Shoyu, rice wine, or cooking sherry is sometimes used as it gives fried rice a brown color.

Often cooked in a wok, it includes vegetable oil or animal fat to prevent sticking, as well as for flavor. Often, onions and garlic add zest and extra flavor. It is popularly eaten either as an accompaniment to another dish or, alternatively on its own as a course by itself. For other uses, see Vegetable (disambiguation). ... This article is about the cultivated vegetable. ... Binomial name (L.) R. Wilczek Synonyms Phaeolus aureus Roxb. ... Binomial name L. Percentages are relative to US recommendations for adults. ... Binomial name Pisum sativum A pea (Pisum sativum) is the small, edible round green seed which grows in a pod on a leguminous vine, hence why it is called a legume. ... This article or section does not adequately cite its references or sources. ... For other uses, see Pork (disambiguation). ... Japanese name Kanji: Kana: Vietnamese name Vietnamese: Char siu ( or correctly spelled Cha Shao, also cha siu and char siew), otherwise known as barbecued pork, is a popular way to prepare pork in Cantonese cuisine. ... Superfamilies Alpheoidea Atyoidea Bresilioidea Campylonotoidea Crangonoidea Galatheacaridoidea Nematocarcinoidea Oplophoroidea Palaemonoidea Pandaloidea Pasiphaeoidea Procaridoidea Processoidea Psalidopodoidea Stylodactyloidea True shrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. ... For other uses, see Tofu (disambiguation). ... Chicken egg (left) and quail eggs (right), the types of egg commonly used as food An egg is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo. ... For other uses, see Chili. ... For the streetball player, see Philip Champion. ... Binomial name L.[1] Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. ... Soy sauce (US) or soya sauce (UK) is a fermented sauce, made from soybeans (soya beans), roasted grain, water and salt, commonly used in Asian cuisine, and in some Western cuisine dishes, especially Worcestershire sauce. ... Rice wine refers to alcoholic beverages made from rice. ... Cooking in a wok The wok is a versatile round-bottomed cooking vessel originating in China. ... It has been suggested that this article or section be merged with cooking oil. ... Animal fats are fats obtained from animal sources, including: blubber cod liver oil lard (pork fat) tallow (beef fat) schmaltz (chicken fat) In human nutrition—as far as regions where heart disease is a more common cause of death than starvation are concerned—animal fats are often claimed to be... For other uses, see Onion (disambiguation). ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... This article is about flavor as a sensory impression. ...

Popular garnishes include fried shallots, sprigs of parsley, carrots carved into intricate shapes or sliced chili sprinkled on top of the heaped rice. Many food stands found on the streets across Southeast Asia will serve fried rice on the spot expecting the customer to choose which garnishes to add. Binomial name Allium oschaninii O. Fedtsch For other uses, see Shallot (disambiguation). ... This article is about the herb. ... Binomial name Daucus carota A carrot (Daucus Carota) is a root vegetable, typically orange or white in color with a woody texture. ... Location of Southeast Asia Southeast Asia is a subregion of Asia. ...

Basic method

Fried rice is made from cold rice which has already been cooked by boiling. The wok is heated with some oil, until it starts smoking. Rice is stirred quickly and uniformly to prevent burning, and to coat the rice grains with oil to prevent sticking. After 1-2 minutes the rice is flavored to taste and stirred thoroughly, then the other ingredients are added.

More often than not, the rice is also tossed with an egg to smooth its texture and enhance its flavor, and hence the name 蛋炒飯, dan chao fan, meaning simply egg with fried rice. The most common method of preparing 蛋炒飯 would be to stir fry spices like chopped garlic in a wok briefly to release its aroma (a process called "爆香"), and then to crack an egg into the wok; before the egg becomes completely cooked the rice is then added, and after some intense stir frying it is ready to be served. Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ...

Common varieties

• Bai cha - A Khmer variation of fried rice that includes diced Chinese sausage, garlic, shoyu, and herbs usually eaten with pork.
• Canton (or Mui Fan) fried rice - a Cantonese dish of fried rice typically served "wet", with sauce or gravy on top.
• Cha Han (チャーハン）- is Chinese fried rice suited to Japanese tastes, sometimes adding katsuobushi for flavor.
• Yangchow (or Yangzhou) fried rice - A fried rice dish consisting of generous portions of shrimp, scrambled egg, along with barbecued pork. This is the most popular fried rice served in Chinese restaurants, commonly referred to simply as "special fried rice" or "house fried rice."
• Yuan yang fried rice - Fried rice dish topped with two different types of sauce, typically a savory white sauce on one half, and a red tomato-based sauce on the other half. Elaborated versions use the sauce to make a taichi ("yin-yang") symbol.
• Thai fried rice (ข้าวผัด, Khao Pad or Khao Phad) - The flavor of this version is radically different from that of common fried rice, and comes from various additions not found in Chinese fried rice.
• American Fried Rice (ข้าวผัดอเมริกัน, Khao pad Amerigan) - Bizarre as it sounds, this style of fried rice is actually a Thai invention of hot dogs, fried chicken, eggs as side dishes or mixed in with rice fried with ketchup. Apparently, this was served to G.I.'s during the Vietnam war,^{[citation needed]} but now has become very popular and commonplace all throughout Thailand.
• Nasi goreng - a Malay and Indonesian version of fried rice. The main difference compared to fried rice is that it is cooked with sweet soy sauce (kecap manis). It is often accompanied by additional items such as a fried egg, fried chicken, satay, or keropok. Served in Indonesia, Malaysia, Singapore, Thailand, the southern Philippines, and most of the neighboring countries. Also very popular in the Netherlands.
• Chaufa - A popular version of fried rice in Peru and Ecuador. Brought by Asian immigrants, it combines the traditional Chinese recipe with a distinct touch of South American flavor.
• Kimchi bokkeumbap or kimchi fried rice - A popular variety of fried rice prepared with Korean pickled cabbage, kimchi, and a variable list of other ingredients. Although a wide range of fried rice dishes are frequently prepared in Korean cuisine, often with whichever ingredients are handy, Kimchi Fried Rice is a popular variety.
• Garlic fried rice - Also known as sinangag, this Filipino version only contains garlic and is often a breakfast fixture. Sinangag can be combined with other foods to create a new food like "Tapsilog" (a blended word incorporating Tapa [Meat],Sinangag, and Itlog [Egg])
• Hawaiian fried rice – A common style of fried rice in Hawaii. Usually contains egg, green onions, peas, cubed carrots, and one or both of Portuguese sausage and Spam. Also sometimes available with kimchi added. Normally cooked in sesame oil with shoyu.

Photograph of a half used package of lahp chéung with nutrition and ingredients clearly visible. ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... Soy sauce (US) or soya sauce (UK) is a fermented sauce, made from soybeans (soya beans), roasted grain, water and salt, commonly used in Asian cuisine, and in some Western cuisine dishes, especially Worcestershire sauce. ... This article is about the plants used in cooking and medicine. ... For other uses, see Pork (disambiguation). ... Katsuobushi shavings from a package Katsuobushi (鰹節; かつおぶし) (Chinese: 柴魚; chai2 yu2; lit. ... Yeung Chow Fried Rice or Yeung Chau Chow Faan is a popular wok fried dish in most Chinese restaurants in North America. ... A commonly used version of the Taijitu The Taijitu of Zhou Dun-yi. ... Thai fried rice, with common garnishes of cucumber, lime (for squeezing on top), tomato, and green onion served on a bed of lettuce. ... Nasi goreng Nasi goreng is an Indonesian and Malaysian version of fried rice - that is what it means in both languages. ... Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... Chifa is the name given to Peruvian-Cantonese cuisine. ... Kimchi Bokkeumbap is a popular Korean dish, made with kimchi and rice among other ingredients such as fried egg, seaweed, and vegetables. ... Kimchi, also spelled gimchi or kimchee, is a traditional Korean fermented dish made of some select vegetables with varied seasonings, most commonly referring to the spicy baechu variety. ... Hanjeongsik Korean cuisine is based on the traditional foods and preparation techniques of Korea. ... This article is about the U.S. State. ... Linguiça (ling-GWEE-sah) or linguica is a form of Portuguese pork sausage seasoned with onions, garlic, and paprika. ... This article is about the canned meat product. ...

See also

Wikibooks Cookbook has an article on

Fried rice

Wikimedia Commons has media related to:

Fried rice

• Nasi goreng
• Biryani
• Pilaf
• Paella
• Arroz a la valenciana
• Arròs negre
• Jambalaya

Image File history File links Wikibooks-logo-en. ... Wikibooks logo Wikibooks, previously called Wikimedia Free Textbook Project and Wikimedia-Textbooks, is a wiki for the creation of books. ... Nasi goreng Nasi goreng is an Indonesian and Malaysian version of fried rice - that is what it means in both languages. ... Iraqi Biryani (as served in Amman, Jordan) The name biryani or biriani (Urdu بریانی ;Hindi बिरयानी) is derived[1] from the Persian word beryā(n) (بریان) which means fried or roasted. Biryani is a family of Middle Eastern, Southern Asian dishes made from a mixture of spices, rice (usually basmati), meat/vegetables and... Plov being prepared in a Qozon Pilaf, Albanian pilaf, Armenian ÖƒÕ«Õ¬Õ¡Õ¾, Azeri plov, Bosnian pilav, Greek πιλάφι, Hindi पुलाव, Kazakh Kazakh: (palaw), Urdu pulao, Persian polow, Romanian pilaf, Russian: plov, Serbian pilav, Turkish pilav, Tajik полов, Uzbek: , Persian: - polo, Turkmen: , Turkish: , Crimean Tatar: , Tatar: , and - palov) also spelled pilau, perloo, perlau, plaw, pilaw, and... Valencian paella A giant seafood paella cooked on the 2003 Catalonian National Day in the village square of Cornudella de Montsant, Catalonia, Spain Closeup of the dish Vegan paella Paella (IPA: ) is a typical valencian rice dish from Spain. ... Arroz a la valenciana is a typical Nicaraguan dish and is referred to as the Latin version of Valencia, Spains paella. ... Arròs negre Arròs negre (Black rice in Catalan) is a dry rice dish similar to paella. ... Improvised looking bowl of jambalaya This article is about the food. ...

References

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External links

• Making Fried Rice At Home
• Great Leftovers: The Humble Origin of Fried Rice