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Information about Fried Rice

Fried rice
Typical fried rice found in Singapore
Traditional Chinese:炒飯
Simplified Chinese:炒饭
Fried rice is a popular component of Chinese cuisine and other forms of Asian cuisine. It originated as a home made dish from China, 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).

There are dozens of varieties of fried rice, each with their own specific list of ingredients. In Asia, the more famous varieties include Yangchow (Yangzhou) and Fukien (Fujian) 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'.

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.

Ingredients

Ingredients used in fried rice are greatly varied. They include vegetables such as carrots, bean sprouts, celery, peas, and others, as well as chicken, pork (cha siu), shrimp, or tofu. Often cooked in a wok, it includes vegetable oil or animal fat to prevent sticking, as well as for flavor. Bits of egg provide flavor. Chili pepper or hot sauces often add a spicy touch to this dish or are offered in a small dish separate to the rice. Many cooks season the fried rice with black pepper. Soy sauce gives fried rice its brown color and savory taste. 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.

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.

Basic method

Fried rice is made from cold rice which has already been cooked by boiling. The wok is heated until it starts smoking, with some oil. 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.

Common varieties

Bai cha (បាយឆា) - A Khmer variation of fried rice which includes Chinese sausages, garlic, soy sauce, 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.
  • 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 - 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.
  • 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 Malaysia, Singapore, Thailand, the southern Philippines, and most of the neighboring countries.
  • Chaufa - A popular version of fried rice in Peru. Brought by Asian immigrants, it combines the traditional Chinese recipe with a distinct touch of South American flavor
  • Kimchi fried rice or kimchi bokeumbap - 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 inarguably the most 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 which form an acronym, like "Tapsilog" (Tapa [Meat],Sinangag, and Itlog [Egg])
  • Hawaiian fried rice – A common style of fried rice in Hawaiʻi. Usually contains egg, green onions, peas, cubed carrots, and one or both of Portuguese sausage and SPAM. (Never pineapple!) Also sometimes available with kimchi added. Normally cooked in sesame oil with lots of soy sauce.

See also

References

1. ^ "Fried rice and noodle dishes with vegetables are likewise ancient. They were typically composed of leftover ingriedents and cooked in woks." Olver, Lynne (2006-08-06). Food Timeline--history notes: Asian-American cuisine (English). Retrieved on 2007-06-05.

External links

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Traditional Chinese
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Chữ Nôm
Sister systems Hanja, Kanji

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Simplified Chinese

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Pinyin, more formally called Hanyu Pinyin (Simplified Chinese: 汉语拼音; Traditional Chinese: 漢語拼音
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Cantonese or Yue (粵語) is a major Chinese dialect group or language, a member of the Sino-Tibetan family of languages. The exact number of Cantonese speakers is unknown due to a lack of statistics and census data.
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Jyutping (sometimes spelled Jyutpin
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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.
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Asian cuisine is a term sometimes used in the West as an umbrella term for the various cuisines of East Asia and Southeast Asia and for fusion dishes based on combining them. It does not usually include Polynesian, Central Asia or Middle Eastern cuisine.
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Leftovers are the uneaten edible remains of a meal after the diner has finished eating. Food scraps that are not considered edible (such as bones or the skins of some vegetables and fruits) are not regarded as leftovers, but rather as waste material; any remaining edible portions
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RICE is a treatment method for soft tissue injury which is an abbreviation for Rest, Ice, Compression and Elevation.[1][2][3] When used appropriately, recovery time is usually shortened and discomfort minimized.
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banquet is a large public meal or feast, complete with main courses and desserts. It usually serves a purpose, such as a charitable gathering, a ceremony, or a celebration. Sometimes a banquet consists of only desserts, but it is advisable to include main courses as well.
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Dessert is a course that typically comes at the end of a meal, usually consisting of sweet food but sometimes of a strongly-flavored one, such as some cheeses.
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福建省
Fújiàn Shěng
This infobox describes only the PRC-administered Fujian province
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American Chinese cuisine refers to the style of food served by Chinese restaurants in the United States. This type of cooking typically caters to Western tastes, and differs significantly from the cuisine of China.
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"Dieu et mon droit" [2]   (French)
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Pork is the culinary name for meat from the domestic pig (Sus scrofa), often specifically the fresh meat but can be used as an all-inclusive term. It is one of the most commonly consumed meats worldwide.
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Char siu (also spelt chashao, cha siu and char siew), otherwise known as Barbecued pork, is a popular way to prepare pork in Cantonese cuisine. It is classified as a type of siu mei, Cantonese roasted meat dishes.
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