Fried rice

Fried rice is a cherished dish that involves stir-frying cooked rice in a wok or frying pan along with a variety of ingredients such as eggs, vegetables, seafood, or meat. It is a staple in East Asian, Southeast Asian, and South Asian cuisines. The dish boasts a rich history, dating back to the Sui Dynasty in China, and has since evolved into numerous regional variations.

To prepare fried rice, you begin with cooked rice and mix in an assortment of additions like vegetables, eggs, meats, seafood, and flavor enhancers such as onions and garlic. Different oils and seasonings are used to elevate the taste, and it is often garnished with scallions, chili, fried shallots, and herbs.

Fried rice takes on many forms across different regions. In East Asia, examples include Yangzhou fried rice and Hokkien fried rice in China, chāhan in Japan, and bokkeum-bap in Korea. Southeast Asia also has its own versions, such as nasi goreng in Indonesia and Malaysia, khao phat in Thailand, and sinangág in the Philippines. Even Latin American countries have their variations, like arroz chaufa in Peru and arroz mamposteao in Puerto Rico.

In Asia, fried rice is a popular street food, with vendors offering a range of options and additional garnishes or side dishes. The dish has also gained popularity in Western countries, where restaurants have adapted it to suit different dietary preferences.

Originally, fried rice was created in ancient China as an ingenious way to use up leftover rice. Today, it is a versatile and globally beloved dish, with each region adding its own distinctive twist to the classic recipe.