Fried rice


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 as a main dish or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines. 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.
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 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 mamposteao.
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 Bhutanese cities it is common to find fried rice street vendors stationing their food carts in busy streets or residential areas. Many Southeast Asian street food stands offer fried rice with a selection of optional garnishes and side dishes.

Preparation

is the primary ingredient, with a wide variety of additional ingredients, such as vegetables, eggs, meat, preserved meat, seafood, and mushrooms. Aromatics such as onions, shallots, scallions, leeks, ginger and garlic are often added for extra flavor. 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, sliced cucumber, tomato, lime, or pickled vegetables.
Making fried rice with fresh rice can prevent it from frying properly, leading to an undesirably soft texture.

History

Origins in China

The earliest record of fried rice is in the Sui dynasty in China, particularly in the city of Yangzhou. It was developed as a practical solution for using leftover rice, which would otherwise harden after cooling. By stir-frying day-old rice with oil, eggs, vegetables and small amounts of meat, households were able to create a new dish that was both flavourful and economical.
The technique of stir-frying, known in Chinese as chǎo, was already a central feature of Chinese cooking. By the early medieval period, stir-frying had become one of the most versatile methods of preparing quick meals, allowing ingredients to be cooked evenly and seasoned efficiently in a hot wok. Fried rice thus fit seamlessly into the established culinary repertoire, eventually becoming a common staple in many Chinese regional cuisines.
Over time, different variations of fried rice developed within China, particularly in southern regions such as Fujian and Guangdong, where rice was the dominant staple. These southern styles would later influence the kinds of fried rice that spread abroad through migration and trade, laying the foundation for adaptations in Southeast Asia.

Localisation

As fried rice spread across South-East Asia, it was gradually localised into distinctive regional styles. Within the Malay Archipelago, it evolved into nasi goreng, which diverged from its Chinese antecedent through the use of local flavourings. Seasonings such as kecap manis, sambal, terasi or belacan, shallots and garlic gave the dish a darker colour, more pronounced aroma and a balance of sweet, savoury and spicy flavours. Variants developed in present-day Indonesia, Malaysia, Singapore, Brunei and southern Thailand, each incorporating regional ingredients and tastes while sharing a common identity under the name nasi goreng.
Elsewhere in South-East Asia, parallel adaptations developed. In Thailand, fried rice became khao phat, seasoned with fish sauce and served with accompaniments such as lime and cucumber. In the Philippines, it appeared as sinangag, a garlic-based fried rice commonly eaten at breakfast alongside eggs and cured meats. In Vietnam, cơm chiên often featured Chinese sausage and local herbs. While each variation reflected local tastes, in Indonesia and Malaysia nasi goreng became the most widespread and distinctive form, cutting across ethnic and social boundaries.

Varieties

East Asia

China

  • Hokkien fried rice, a variation of Chinese fried rice, is from the Fujian region of China; it has a thick sauce poured and mixed over it which can include mushrooms, meat, vegetables, and other ingredients.
  • Sichuan fried rice is a spicy stir-fried rice from Sichuan which uses doubanjiang chili sauce with garlic, green onions, and red onion.
  • Yin-yang fried rice is 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. Elaborate versions use the sauces to create a yin-yang symbol.
  • Yeung chow fried rice consists of generous portions of shrimp and 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".

    Japan

  • Chāhan or yakimeshi is a Chinese-derived fried rice suited to Japanese tastes by the addition of katsuobushi for flavor, prepared with a variety of ingredients.
  • Omurice is fried rice wrapped inside an egg omelette. The fried rice is generally mixed with a variety of vegetables and meat. Often a variant called "chicken rice" is used. Ketchup or some other tomato sauce is added to make this.

    Korea

  • Bokkeum-bap is made by stir-frying bap with other ingredients in oil. A wide range of fried rice dishes are common in Korean cuisine, often made with whichever ingredients are handy. In Korean restaurants, fried rice is a popular end-of-meal add-on. After eating the main dishes cooked on a tabletop stove, cooked rice along with gimgaru and sesame oil is often added directly into the remains of the main dishes, stir-fried, and browned.
  • * Kimchi-bokkeum-bap is a popular variety of bokkeum-bap, prepared with kimchi and a variable list of other ingredients.

    Southeast Asia

Brunei, Indonesia, Malaysia and Singapore

  • Nasi goreng means fried rice in Indonesian and Malay languages. It is one of five national dish of Indonesia. It is distinguished from other Asian fried rice recipes through the widespread use of sweet soy sauce and ground shrimp paste. It is often accompanied by additional items such as a fried egg, fried chicken, satay, and condiments such as sambal, acar, and krupuk. It is endemic to Indonesia, Brunei, Malaysia, Singapore, and is also popular in the Netherlands.
  • Nasi goreng jawa, which means "Javanese fried rice", commonly includes sambal ulek as a seasoning and has a spicy flavor.
  • Nasi goreng pattaya is Malaysian-style nasi goreng wrapped inside an egg omelette. The fried rice is generally mixed with a variety of vegetables and meat and garnished with tomato sauce. In Indonesia, the dish is called nasi goreng amplop.
  • Nasi goreng ikan asin/masin is fried rice with salted fish.
  • Sambal fried rice, found in Singapore, is a variation of fried rice made with sambal, a condiment based on chilis and belachan, derived from Indonesian and Malaysian influences.
  • Nasi goreng kambing, an Indonesian variety of fried rice including goat or lamb, is made with spices such as bay leaves, cloves, cardamom, and cumin. It is accompanied with acar, and krupuk. It is derived from Arab influences.

    Cambodia

  • Bai cha is the Cambodian variation of fried rice and usually includes pork, sausages, eggs, garlic, soy sauce, and herbs. There are numerous variations of the dish in Cambodia, including bai cha kapi made with shrimp and shrimp paste.

    Myanmar

  • Burmese fried rice normally uses Burmese fragrant short grain rice. A popular plain version consists of rice, boiled peas, onions, garlic, and dark soy sauce. An accompanying condiment could be ngapi kyaw and fresh cucumber strips mixed with chopped onions, green chili, and vinegar.

    Philippines

  • Aligue rice, also known as "crab fat fried rice" or "aligue fried rice", is similar to sinangág, but with the notable addition of aligue, which turns the dish a vivid orange-yellow. It can be combined with seafood like shrimp and squid and eaten as is, or eaten paired with meat dishes.
  • Bagoong fried rice is a type of Filipino fried rice using bagoong alamang as its main flavoring agent. Meat, scallions, as well as green mangoes are optionally additions.
  • Java rice, also called "yellow fried rice", is a Filipino fried rice dish characterized by its yellow-orange color due to the use of turmeric or annatto. It is commonly seasoned with pimiento, bell peppers, paprika or tomato ketchup. It is usually eaten with chicken barbecue dishes.
  • Morisqueta tostada, sometimes called "Spanish-style fried rice", is a very old colonial-era Chinese Filipino fried rice recipe with Spanish influences. The name of the dish translates to "toasted boiled rice" in Chavacano. It is characterized by the addition of sausage, ham, shrimp, and spring onions.
  • Sinangág, also called "garlic fried rice", is a Filipino fried rice cooked by stir-frying pre-cooked rice with garlic. The rice used is preferably stale, usually leftover cooked rice from the previous day, as it results in rice that is slightly fermented and firmer. It is garnished with toasted garlic, salt, and black pepper. The rice grains are ideally loose and do not stick together.
  • Classic adobo rice is a one-dish meal of classic fried rice with crispy Philippine adobo flakes and salted duck egg with onion leeks.
  • The giant fried rice of SM City Baguio dubbed as “Rice and Shine 3.0” has 15 flavors using 1,600 kilogram of rice which served 16,000 visitors.