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|Alternative names||Bai cha (បាយឆា) (Cambodia) ,
Htamin gyaw (Burma),
Khao pad (ข้าวผัด) (Thailand),
Bokkeumbap (볶음밥) (Korea),
Nasi goreng (Indonesia, Malaysia and Singapore),
Cha-Han (チャーハン), Yakimeshi (Japan),
ෆ්රයිඩ් රයිස් (Sri Lanka),
Bhuteko bhat (भुटेको भात) (Nepal)
Cơm chiên, Cơm rang (Vietnam),
Arroz mamposteao (Puerto Rico)
|Place of origin||China|
|Region or state||Worldwide|
|Main ingredients||steamed rice stir fried in spices and other ingredients|
|Cookbook: Fried rice Media: Fried rice|
|Literal meaning||"Stir-fried rice"|
Fried rice (Chinese: 炒飯; pinyin: chǎo fàn) is a Chinese dish of steamed rice that has been stir-fried in a wok and, usually, mixed with other ingredients, such as eggs, vegetables, and meat, and as such, often served as a complete dish. It is sometimes served as the penultimate dish in Chinese banquets, just before dessert. As a homemade dish, fried rice is typically made with leftover ingredients (including vegetables and/or meat) from other dishes, leading to countless variations, being an economic hodgepodge like it is done with fried noodles or pyttipanna.
Many popular varieties of fried rice have their own specific list of ingredients. In Asia, the more famous varieties include Yangzhou and Fujian fried rice. Elsewhere, most restaurants catering to vegetarian or Muslim clientele have invented their own varieties of fried rice including egg fried rice and the Indonesian spicy nasi goreng (fried rice).
Fried rice is a common staple in American Chinese cuisine, especially in the form sold as fast food. The most common form of American Chinese fried rice consists of some mixture of eggs, scallions, and vegetables, with chopped meat added at the customer's discretion, and usually flavored with soy sauce instead of table salt (more typical for Chinese-style fried rice). Fried rice made in American Chinese restaurants can vary in appearance, from a dark brown appearance often seen in East Coast establishments, to a light brown appearance often seen in Midwestern American Chinese restaurants. Fried rice is also seen in other American restaurants, even in cuisines with no native tradition of the dish. The dish is also a staple of Chinese restaurants in the United Kingdom (both "sit-in" and "takeaway"), and is very popular in the West African nations of Nigeria, Ghana and Togo, both as restaurant and as street food.
Leftover rice is generally used because the moisture in freshly cooked rice will cause it to steam instead of fry. The oil may be seasoned with aromatics such as garlic before the rice and other ingredients are stir-fried together in a wok. Other ingredients vary: they can include eggs, meat (chicken, beef, or cured pork), char siu pork, seafood (shrimp or lobster), vegetables (carrots, broccoli, bean sprouts, celery, peas, corn), mushrooms, spices and peppers, and soy sauce or sometimes oyster sauce. The base of vegetable fried rice does not contain any meat or seafood; others are named for the primary addition (e.g. "chicken fried rice" or "shrimp fried rice"). Other "house" versions may contain several meats and seafoods. It is often stir-fried in a wok with vegetable oil or pork fat to prevent sticking, as well as for flavor. Onions, scallion and garlic are often added for extra flavor. It is popularly eaten either as an accompaniment to another dish, or as a course by itself.
Popular garnishes include fried shallots, sprigs of parsley or coriander leaves, carrots carved into intricate shapes, pickled vegetables, sliced cucumber, tomato or sliced chili sprinkled on top of the heaped rice.
Fried rice is a popular street food in Asia. In some Asian countries, there are some small restaurants, street vendors and travelling hawkers that specialized on serving fried rice. In Indonesia it is common to find fried rice travelling street hawkers with their cart stationed in busy street or frequenting residential areas in the city. Many food stands found on the streets across Southeast Asia serve fried rice with a selection of garnishes and side dishes that the customer can choose to add.
Preparation of kimchi bokkeumbap, Korean fried rice
- American fried rice
- Arroz a la valenciana
- Arroz con pollo
- Arròs negre
- Thai fried rice
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- Landing Page
- The Cultural Heritage of China :: Food & Drink :: Cuisine :: Introduction
- "Fried rice and noodle dishes with vegetables are likewise ancient. They were typically composed of leftover ingredients and cooked in woks." Olver, Lynne (2006-08-06). "Food Timeline--history notes: Asian-American cuisine". Retrieved 2007-06-05.
- "Dark Fried Rice - Recipe Detail - BakeSpace.com". Retrieved 8 December 2014.
- "Fried Rice ~ New York Food Journal". Retrieved 8 December 2014.