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Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and, usually, mixed with other ingredients, such as eggs, vegetables, and meat, and other foods that may be add to it. It is popularly eaten either as an accompaniment to another dish or as a complete dish course by itself. It is a popular component of East and Southeast Asian cuisines. As a homemade dish, fried rice is typically made alongside 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.[1]
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Type | Rice dish |
---|---|
Course | Main course |
Place of origin | Various |
Region or state | Worldwide |
Main ingredients | Cooked rice, cooking oil |
Variations | Bokkeum-bap Chāhan Chǎo fàn Khao phat Nasi goreng |
Many popular varieties of fried rice have their own specific list of ingredients. In Greater China, the most famous varieties include Yangzhou fried rice and Hokkien fried rice. Other East Asian varieties are either derived from Chinese fried rice dishes (Japanese chāhan) or not (Korean bokkeum-bap). In Southeast Asia, Indonesian, Malaysian, and Singaporean nasi goreng and Thai khao phat are popular dishes. In the West, most restaurants catering to vegetarian or Muslim clientele have invented their own varieties of fried rice, including egg fried rice. Fried rice is also seen in other American restaurants, even in cuisines with no native tradition of the dish.
Fried rice is a popular street food in Asia. In some Asian countries, there are small restaurants, street vendors and travelling hawkers that specialize in serving fried rice. In Indonesia it is common to find fried rice travelling street hawkers with their cart stationed in busy streets 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.