American fried rice
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|Place of origin||Thailand|
|Created by||Sureepan Maneewat|
|Main ingredients||Ketchup-fried rice, processed meat, sunny egg, raisins|
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, hot dogs, raisins, ketchup. Other ingredients like pineapple and crouton are optional.
Khun Ying Sureepan Maneewat, the wife of "Chao Krung" newspaper's pioneer editor Vilas Maneewat, claimed to the Sakul Thai magazine that the American fried rice is her creation. She was a manager of Ratchathani Restaurant, the restaurant of Don Mueang Airport which cooked meals for several airines. One day, an airline cancelled a flight, leaving her loads of prepared American breakfast; sunny eggs, sausages and hams. Sureepan decided to cook the American breakfast ingredients with the leftover fried rice, hence the name "American fried rice". The proteins varied day-to-day, depending on which "American breakfast" was left on the day, from sausages and hams to baked chicken. Although she could not recall the year she created it, it is assumed to be sometime before 1954 when she left for her study in the UK.
However, some believe that the American fried rice was created by a Thai chef, "Go Jek", during the Vietnam War era to serve to United States Marine Corps and United States Air Force personnel stationed in Korat and Udon Thani, Thailand, it was not generally found in Thai restaurants outside Thailand, but with the proliferation of Thai restaurants in the United States, American fried rice is now appearing on Thai restaurant menus there.
- Interview with Sureepan Maneewat (Nitaya Natayasundhorn) by Pailin Rungrat "Sakul Thai" Issue 2717 Year 52 ed 14 November 2006 (in Thai) (นิตยา นาฏยะสุนทร ชีวิตดังดอกกุหลาบอันหอมหวาน โดย ไพลิน รุ้งรัตน์ หนังสือสกุลไทย ฉบับที่ 2717 ปีที่ 53 ประจำวัน อังคาร ที่ 14 พฤศจิกายน 2549)
- Daks, N.; Greeley, A. (2015). Nong's Thai Kitchen. Tuttle Publishing. p. 124. ISBN 978-1-4629-1525-5. Retrieved January 19, 2017.
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