Fried rice is a popular component of Asian cuisine. It originated as a home dish from China around 4000 BC, usually with cold leftover rice fried with other leftover ingredients. Later, it became more complicated dish, prepared with fresh ingredients, and often serves as the penultimate dish in Chinese banquets (just before dessert).
There are dozens of varieties of fried rice, each with its own list of specific ingredients. In Asia, the most famous varieties include Yangzhou and Fujian fried rice. In restaurants in West Asia, catering to customers outside of Asia has proposed its own variety of rice and rice fried in egg, Singapore (spicy) fried rice (which actually is not widely available in Singapore) and "ubiquitous fried rice special.
Ingredients used in fried rice are very diverse. These include vegetables such as carrots, bean sprouts, celery, peas and others, as well as meats like chicken, pork, shrimp or spam or other alternatives such as tofu. Often cooked in a wok, contains vegetable oil or animal fat to prevent sticking, as well as for taste. Bits of color egg supplies in many dishes. chili sauce or chili often add a piquant touch to this dish or are offered in a separate small dish of rice. Many cooks season rice fried with black pepper. Soy sauce gives fried rice its brown color and taste salty. Often, onion and garlic add complexity and flavor. It is widely consumed as a supplement to other dishes or on its own training alone.
decorates a popular fried shallots, parsley, carrots carved into intricate shapes or sliced chili sprinkled on top of rice falling. foodstands Many found in the streets across South Asia will serve fried rice on the site expects the customer to choose which adorns the add.
via chinesefooddiy
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