List of fried rice dishes
This is a list of fried rice dishes. Fried rice is a Chinese dish of steamed rice that has been stir-fried in a wok and, usually, mixed with other ingredients, such as eggs, vegetables, and meat, and as such, often served as a complete dish.
Fried rice dishes
- Omelette rice – also known as omurice in Japanese, Nasi goreng pattaya in Malay, or nasi goreng amplop in Indonesia. It is fried rice wrapped inside an egg omelette. The fried rice is generally mixed with a variety of vegetables and meat. Tomato sauce is added.
- Canton (or Wui Fan 燴飯) – A Cantonese dish of fried rice, typically served with a thick gravy poured on it.
- Hokkien (or Fujian) fried rice – This variation of Chinese fried rice is from the Fujian region of China; it has a thick sauce poured and mixed over it. The sauce can include mushrooms, meat, vegetables, etc.
- Yin Yang Fried Rice– Topped with two different types of sauce, it typically has 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 yin-yang symbol.
- Yeung chow (or Yangzhou) fried rice – This dish 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) or Yakimeshi (焼飯) – This Chinese-derived fried rice is suited to Japanese tastes, sometimes adding katsuobushi for flavor, prepared with myriad ingredients.
- Kimchi bokkeumbap or kimchi fried rice (김치볶음밥) – a popular variety of fried rice, it is prepared with Korean pickled cabbage (kimchi) and a variable list of other ingredients. A wide range of fried rice dishes are common in Korean cuisine, often with whichever ingredients are handy.
- Nasi goreng – An Indonesian and Malay version of fried rice, the main difference compared to fried rice is it is cooked with sweet soy sauce (kecap manis). It is often accompanied by additional items such as a fried egg, fried chicken, satay, and condiments such as sambal, acar, and krupuk. It is served in Indonesia, Malaysia, Singapore, and most of the neighboring countries, and is popular in the Netherlands.
- Sambal fried rice – Found in Singapore, this is a variation of fried rice made with sambal, a condiment based on chilis and belachan, derived from Indonesian and Malay influences.
- Thai fried rice (ข้าวผัด, khao pad or khao phad) – the flavor of this version is radically different from that of common fried rice, mostly due to the use of jasmine rice, and it has various additions not found in Chinese versions. It is usually served with sliced cucumber and prik nam pla, a spicy sauce made of Thai chili, fish sauce and chopped garlic. Thai fried rice is a variety of fried rice typical of central Thai cuisine. It normally contains meat (chicken, shrimp, and crab are all common), egg, onions, garlic and sometimes tomatoes. This dish has many regional variants, as it is a widespread dish. Others variations of Thai fried rice include Coconut Fried Rice, Pineapple Fried Rice, and Basil Fried Rice.
- American fried rice (ข้าวผัดอเมริกัน, Khao pad Amerigan) – this style of fried rice is actually a Thai invention using hot dogs, fried chicken, eggs as side dishes or mixed into rice fried with ketchup. Apparently, this was served to U.S. soldiers during the Vietnam war, , but now has become very popular and commonplace all throughout Thailand. The Malaysian counterpart, substituting pork with chicken, is called nasi goreng USA.
- Bai cha – A Khmer variation of fried rice, it includes diced Sausage, garlic, soy sauce, and herbs usually eaten with meat.
- Burmese fried rice (ထမင်းကြော်, htamin gyaw) normally uses Burmese fragrant rice which is short grain (rounder and shorter). A popular variety is a very plain version consisting of rice, boiled peas, onions, garlic and dark soy sauce. An accompanying condiment would be ngapi kyaw (fried fish paste with shredded flakes) and fresh cucumber strips mixed with chopped onions, green chili and vinegar.
- Bagoong rice – a type of Filipino fried rice, which uses shrimp paste as its main flavor. Meat, scallions, as well as green mangoes are optionally added to it. It is best when eaten together with Binagoongan dishes.
- Sinangág – Filipino garlic fried rice, which is cooked by adding stir-fried garlic to rice and then seasoning the mixture with salt and pepper. Vegetables, meats, and other ingredients may be added but it is generally left bare, because other ingredients may interfere with the flavour of the meat dish eaten with the fried rice. Sinangág is a constant component of the breakfast staple tapsilog and its derivatives.
- Rice and curry – a popular dish in the Southern Indian states of Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu, as well as in Sri Lanka and Bangladesh. Rice and curry is prepared using fried rice and other ingredients. Steamed rice is sometimes used.
- Curry fried rice – standard fried rice mixed with curry powder for a spicier flavor.
- Sri Lankan fried rice is a Sri Lankan variation of the original Chinese version however basmati rice is used and Sri Lankan spices are also added to it.
- Bhuteko bhat – A Nepalese version of fried rice, it is generally eaten with Achar however curry and dhal are also served alongside it.
- Hawaiian fried rice – A common style of fried rice in Hawaii, it usually contains egg, green onions, peas, cubed carrots, and either Portuguese sausage or Spam or both, sometimes available with kimchi added. Normally, it is cooked in sesame oil.
- Arroz frito is a denomination used in the Spanish speaking world, meaning "fried rice", with popular local denominations to represent the Chinese inspired varieties, e.g. arroz chino, arroz cantonés, arroz chaufa/chaulafán/chaufán/chofán, arroz frito tres delicias.
- Chaulafan is the name for Chinese fried rice in Ecuador. In Ecuador and Peru, dark soy sauce is preferred for use with fried rice. Meats typically used are pork, beef, chicken or fish/seafood (e.g. shrimp).
- Arroz frito (Cuban fried rice) – very similar to "special fried rice", this version can be found alongside typical criollo dishes in many Cuban restaurants. This dish features ham, grilled pork, shrimp, chicken, and eggs, along with a variety of vegetables. Some restaurants add lechón (Cuban-style suckling pig), lobster tails, and/or crab. Chinese Cubans are responsible for the dish's introduction.
- Arroz chaufa – a popular name for Chinese fried rice in Peru, belonging to the chifa kitchen. In Chile it is called arroz chaufán. The most common varieties are made using the same ingredients used in China. Some exotic versions are made with dried meat, beef tongue, alligator, lizard in place of traditional meats. In some regions the rice is replaced with quinoa or pearled wheat while in other rice is mixed with noodles. Aeropuerto is big Peruvian arroz chaufa dish with fried noodles and many other additions.
- Arroz mampostea[d]o or arroz frito Yakimeshi is fried rice in Puerto Rico. It was brought over by Chinese and Japanese immigrants to the island and is usually made with left-over rice and typically Asian ingredients such as soy sauce, combined with popular Puerto Rican ingredients such as beans.
- Arroz chau-chau – is fried rice in Portuguese, and is in Portugal often served together with other food as an accompaniment.
- Nam khao – a salad from Laos and is made with deep-fried rice balls and other ingredients
- Yam naem – a Thai salad prepared using fried curry rice and other ingredients