Many varieties of fried rice have their own specific list of ingredients. In China, common varieties includeYangzhou fried rice andHokkien fried rice. Japanesechāhan is considered aJapanese Chinese dish, having derived from Chinese fried rice dishes. In Southeast Asia, similarly constructedIndonesian,Malaysian, andSingaporeannasi goreng and Thaikhao phat are popular dishes. In the West, most restaurants catering to vegetarians have invented their own varieties of fried rice, including egg fried rice. Fried rice is also seen on the menus of non-Asian countries’ restaurants offering cuisines with no native tradition of the dish. Additionally, the cuisine of some Latin American countries includes variations on fried rice, including Ecuadorianchaulafan, Peruvianarroz chaufa, Cubanarroz frito, and Puerto Ricanarroz mampostea(d)o.
Fried rice is a commonstreet food in Asia and other parts of the world. In some Asian countries, small restaurants, street vendors and traveling hawkers specialise in serving fried rice. InBhutanese cities it is common to find fried rice street vendors stationing their food carts in busy streets or residential areas. ManySoutheast Asian street food stands offer fried rice with a selection of optional garnishes and side dishes.
The earliest record of fried rice is in theSui dynasty (589–618 AD) in China,[2] particularly in the city ofYangzhou. It was developed as a practical solution for using leftoverrice, which would otherwise harden after cooling. By stir-frying day-old rice with oil, eggs, vegetables and small amounts of meat, households were able to create a new dish that was both flavourful and economical.[3][4]
The technique ofstir-frying, known in Chinese aschǎo, was already a central feature ofChinese cooking.[5] By theearly medieval period, stir-frying had become one of the mostversatile methods of preparing quick meals, allowing ingredients to be cooked evenly andseasoned efficiently in a hotwok. Fried rice thus fit seamlessly into the established culinary repertoire, eventually becoming a common staple in many Chinese regional cuisines.
Over time, different variations of fried rice developed within China, particularly in southern regions such asFujian andGuangdong, where rice was thedominant staple. These southern styles would later influence the kinds of fried rice that spread abroad through migration and trade, laying the foundation for adaptations inSoutheast Asia.[6]
Regional adaptations of fried rice across Southeast Asia, illustrating Chinese culinary influence and localised development.
As fried rice spread across South-East Asia, it was gradually localised into distinctive regional styles. Within theMalay Archipelago, it evolved intonasi goreng, which diverged from its Chinese antecedent through the use of local flavourings. Seasonings such askecap manis (sweet soy sauce),sambal, terasi or belacan (shrimp paste), shallots and garlic gave the dish a darker colour, more pronounced aroma and a balance of sweet, savoury and spicy flavours. Variants developed in present-day Indonesia, Malaysia, Singapore, Brunei and southern Thailand, each incorporating regional ingredients and tastes while sharing a common identity under the namenasi goreng.[7][8]
Elsewhere in South-East Asia, parallel adaptations developed. InThailand, fried rice becamekhao phat, seasoned with fish sauce and served with accompaniments such as lime and cucumber. In thePhilippines, it appeared assinangag, a garlic-based fried rice commonly eaten at breakfast alongside eggs and cured meats. InVietnam,cơm chiên often featured Chinese sausage and local herbs. While each variation reflected local tastes, in Indonesia and Malaysianasi goreng became the most widespread and distinctive form, cutting across ethnic and social boundaries.
Hokkien (or Fujian) fried rice (福建炒飯), a variation ofChinese fried rice, is from the Fujian region of China; it has a thick sauce poured and mixed over it which can include mushrooms, meat, vegetables, and other ingredients.
Sichuan fried rice (四川炒飯) is a spicy stir-fried rice fromSichuan which usesdoubanjiang chili sauce with garlic, green onions, and red onion.[9]
Yin-yang fried rice (鴛鴦炒飯) is 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. Elaborate versions use the sauces to create ayin-yang symbol.
Yeung chow (or Yangzhou) fried rice (揚州炒飯) consists of generous portions of shrimp and 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".
Chāhan (チャーハン) oryakimeshi (焼飯) is a Chinese-derived fried rice suited to Japanese tastes by the addition ofkatsuobushi for flavor, prepared with a variety of ingredients.
Omurice is fried rice wrapped inside an egg omelette. The fried rice is generally mixed with a variety of vegetables and meat. Often a variant called "chicken rice" (チキンライス chikinraisu) is used.Ketchup or some othertomato sauce is added to make this.
Bokkeum-bap (볶음밥;lit. "fried rice") is made by stir-fryingbap (cooked rice) with other ingredients in oil.[10] A wide range of fried rice dishes are common inKorean cuisine, often made with whichever ingredients are handy. In Korean restaurants, fried rice is a popular end-of-meal add-on.[11] After eating the main dishes cooked on a tabletop stove, cooked rice along withgimgaru (seaweed flakes) andsesame oil is often added directly into the remains of the main dishes, stir-fried, and browned.
Nasi goreng means fried rice inIndonesian andMalay languages. It is one of five national dish of Indonesia.[12] It is distinguished from other Asian fried rice recipes through the widespread use of sweet soy sauce (kecap manis) and ground shrimp paste. It is often accompanied by additional items such as a fried egg, fried chicken,satay, and condiments such assambal,acar, andkrupuk. It is endemic to Indonesia, Brunei, Malaysia, Singapore, and is also popular in theNetherlands.
Nasi goreng pattaya is Malaysian-stylenasi goreng wrapped inside an egg omelette. The fried rice is generally mixed with a variety of vegetables and meat and garnished withtomato sauce. In Indonesia, the dish is callednasi goreng amplop.
Nasi goreng ikan asin/masin is fried rice withsalted fish.
Sambal fried rice, found inSingapore, is a variation of fried rice made withsambal, a condiment based on chilis andbelachan, derived fromIndonesian andMalaysian influences.
Nasi goreng kambing, anIndonesian variety of fried rice including goat or lamb, is made with spices such as bay leaves, cloves, cardamom, and cumin. It is accompanied withacar, andkrupuk. It is derived fromArab influences.[15]
Bai cha (បាយឆា) is theCambodian variation of fried rice and usually includes pork, sausages, eggs, garlic, soy sauce, and herbs.[16] There are numerous variations of the dish in Cambodia, includingbai cha kapi (បាយឆាកាពិ) made with shrimp andshrimp paste (kapi).[17]
Burmese fried rice (ထမင်းကြော်,htamin gyaw) normally uses Burmese fragrant short grain rice (rounder and shorter than other varieties). A popular plain version consists of rice, boiled peas, onions, garlic, and dark soy sauce. An accompanying condiment could bengapi kyaw (fried fish paste with shredded flakes) and fresh cucumber strips mixed with chopped onions, greenchili, and vinegar.
Filipinosinangag, also commonly known as "garlic fried rice"
Aligue rice, also known as "crab fat fried rice" or "aligue fried rice", is similar tosinangág, but with the notable addition ofaligue (crab fat paste), which turns the dish a vivid orange-yellow. It can be combined with seafood like shrimp and squid and eaten as is, or eaten paired with meat dishes.[18]
Bagoong fried rice is a type ofFilipino fried rice usingbagoong alamang (shrimp paste) as its main flavoring agent. Meat, scallions, as well as green mangoes are optionally additions.
Java rice, also called "yellow fried rice", is aFilipino fried rice dish characterized by its yellow-orange color due to the use ofturmeric orannatto. It is commonly seasoned withpimiento, bell peppers, paprika or tomato ketchup. It is usually eaten withchicken barbecue (inihaw) dishes.[19]
Sinangág, also called "garlic fried rice", is aFilipino fried rice cooked by stir-frying pre-cooked rice with garlic. The rice used is preferably stale, usually leftover cooked rice from the previous day, as it results in rice that is slightly fermented and firmer. It is garnished with toasted garlic, salt, and black pepper. The rice grains are ideally loose and do not stick together.[21]
Sinangág is rarely eaten on its own, but is usually paired with a "dry" meat dish liketocino,longganisa,tapa, orspam. Unlike other types of fried rice, it does not normally use ingredients other than garlic, so it does not overwhelm the flavour of the main dish. When they do use other ingredients, the most common additions are scrambled eggs, chopped scallions, and cubed carrots. Cashews might also be added.Sinangág is a common part of a traditional Filipino breakfast, and it usually prepared with leftover rice from the dinner before. It is one of the components of thetapsilog breakfast and its derivatives.[21]
Fried rice (Thai:ข้าวผัด,RTGS: khao phat,pronounced[kʰâ(ː)wpʰàt]) in Thailand is typical of centralThai cuisine. InThai,khao means "rice" andphat means "of or relating to beingstir-fried". This dish differs from Chinese fried rice in that it is prepared with Thaijasmine rice instead of regular long-grain rice. It normally contains meat (chicken,shrimp, pork, andcrab are all common),egg,onions,garlic and sometimestomatoes. The seasonings, which may includesoy sauce, sugar, salt, possibly somechili sauce, and the ubiquitousnam pla (fish sauce), are stir-fried together with the other ingredients. The dish is then plated and served with accompaniments likecucumber slices, tomato slices,lime, sprigs ofgreen onion andcoriander, andprik nam pla, a spicy sauce made ofThai chili,fish sauce, and chopped garlic.
Sri Lankan fried rice (Sinhala:ෆ්රයිඩ් රයිස්), (Tamil:வறுத்த அரிசி) is aSri Lankan variation of the original Chinese version. However,basmati or other native varieties of rice are used and Sri Lankan spices are also added to it.[27][28]
Nasi goreng (Sinhala:නාසි ගොරේන්) is a popular fried rice dish widely eaten throughout the country. It entered Sri Lankan cuisine through cultural influences from theMalay andIndonesian cuisines.[29]
Hawaiian fried rice is a common style of fried rice inHawaii usually containing egg, green onions, peas, cubed carrots, and eitherPortuguese sausage orSpam, or both, and is sometimes available with kimchi added. It is normally cooked insesame oil.
Arroz frito is a denomination used in theSpanish speaking world, meaning "fried rice", with adjectives describing the Chinese-inspired varieties, e.g.arroz chino, arroz cantonés, or local specialtiesarroz chaufa/chaulafán/chaufán/chofán, arroz frito tres delicias.
Chaulafan de Pollo (Ecuadorian chicken fried rice)
Chaulafán (from YueChinese:炒冷飯;Jyutping:caau² laang⁵ faan⁶) is the name for Chinese fried rice inEcuador. In Ecuador and Peru,dark soy sauce is preferred in fried rice. Meats typically used are pork, beef, chicken or fish/seafood (e.g. shrimp).
Arroz frito (Cuban fried rice) is very similar to "special fried rice". It can be found alongside typicalcriollo dishes in manyCuban restaurants. This dish features ham, grilled pork, shrimp, chicken, and eggs, along with a variety of vegetables. Some restaurants addlechón (Cuban-style suckling pig), lobster tails, or crab.Chinese Cubans are responsible for the dish's introduction.
An estimated 30,000 people of Chinese origin live in theDominican Republic. Migration from China began in the second half of the 19th century. Dominican fried rice is known aschofán. The dish is made with leftover rice, celery, garlic, bell peppers, red onion, carrots, peas, and soy sauce sautéed in vegetable oil. Protein such as ham, chicken, eggs or shrimp can be added. What makes Dominican chofán distinct from other fried rice dish is the use oflippia (Jamaican oregano) andbouillon cube.
Arroz chaufa is a popular name for Chinese fried rice inPeru, belonging to thechifa kitchen. InChile, it is calledarroz chaufán. The most common varieties are made using the same ingredients used in China. Some exotic versions may use dried meat, beef tongue, alligator, or lizard in place of more traditional meats. In some regions, the rice is replaced with quinoa or pearled wheat, while in others the rice is mixed with noodles.Aeropuerto is a big Peruvian arroz chaufa dish containingfried noodles and many other additions.
Arroz mamposteao is a kind of fried rice inPuerto Rico. It was brought to the island by Chinese immigrants and is usually made with leftover rice and typically Asian ingredients such as bean sprouts, ginger, garlic, soy sauce, combined with popular Puerto Rican ingredients such as red beans, sweet plantains, squash, bacon,longaniza, and variety of vegetables. Puerto Rican fried rice is usually garnished with sesame seeds, avocado, cilantro, cheese oraioli. Left over stew beans can also be added. The beans are typically stewed insofrito, tomato sauce, spices, pork, potatoes and other ingredients.
Ghanaian fried rice is one of the more contemporary dishes and can be found in almost every Ghanaian restaurant. It is usually made with Jasmine rice, long grain, or basmati rice. The rice is stir-fried with vegetables(carrots, spring onions, peas, green and red bell peppers), eggs, meats of choice(chicken, beef, shrimp), and spices like chili, curry powder, and salt. The sauces mixed with Ghanaian fried rice are usually soy sauce and chicken broth. It's usually served with Shito (Pepper Sauce)
Nigerian fried rice is made withparboiled rice (whether of the standard long-grain or Golden-Sella-basmati varieties), diced fried cow liver (optional) or shrimp, protein (chicken, pork, or shrimp), vegetables (such as carrots, peas, green beans, onions, and chillies), herbs and spices (such as thyme, pepper, and curry powder), and so on.
Tanzania fried rice is made with long-grain rice, protein (such as beef liver, chicken, or shrimp), vegetables (such as carrots, peas, green beans, onions, and chillies), herbs and spices (such as thyme, pepper, and curry powder), and so on.
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