Fried rice

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 by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines.

Origins and History

Fried rice is believed to have originated in China during the Sui Dynasty (589–618), as a way to use leftover rice. It has since spread to other parts of Asia and the West, with each region adapting the recipe to suit local tastes and ingredients.

Preparation and Ingredients

The basic preparation of fried rice involves stir-frying cooked rice in a wok, often with oil or fat, and mixing it with other ingredients. The most common ingredients include eggs, vegetables such as carrots, peas, and bell peppers, and proteins such as chicken, pork, beef, shrimp, or tofu. Some variations may also include pineapple, raisins, or nuts.

Variations

There are many variations of fried rice, each with its own specific list of ingredients. Some of the most popular include:

• Yangzhou fried rice: A classic Chinese version that includes shrimp, ham, and vegetables.
• Thai fried rice: A Thai version that often includes pineapple and cashews.
• Kimchi fried rice: A Korean version that includes kimchi and often topped with a fried egg.
• Nasi goreng: An Indonesian and Malaysian version that includes a sweet soy sauce and often served with a fried egg.

Health and Nutrition

Fried rice can be a balanced meal if it includes a good mix of carbohydrates, protein, and vegetables. However, it can also be high in calories and sodium, especially if it includes a lot of oil or soy sauce.

See Also

• List of fried rice dishes
• Chinese cuisine
• Thai cuisine
• Korean cuisine
• Indonesian cuisine

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