Fried Rice
Classic fried rice dish with a variety of vegetables and/or meat/eggs.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Fried rice is believed to have originated during the Sui Dynasty (589–618 AD) in China, as a way to repurpose leftover rice and other ingredients. It quickly spread throughout Asia and adapted to regional tastes and available resources.
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Fried rice is a ubiquitous dish in Asian cuisine, often seen as a comfort food, a quick and easy meal, and a staple in restaurants and homes. It reflects resourcefulness and adaptability.
Resourcefulness and Waste Reduction
Fried rice embodies the principle of using leftovers efficiently, reducing food waste, and creating a new meal from what might otherwise be discarded.
Adaptability and Regional Variations
Fried rice is highly adaptable to different ingredients and flavor preferences, resulting in countless regional variations, each reflecting local cuisine and tastes. Examples include Thai Pineapple Fried Rice, Indonesian Nasi Goreng, and Japanese Yakimeshi.
Family Meal and Social Gathering Staple
Fried rice is often prepared for family meals or social gatherings due to its versatility, ease of preparation, and ability to feed a large group. It is commonly shared and enjoyed communally.
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Fried rice boasts a savory and umami-rich flavor profile, balanced by textures from tender rice grains, crisp vegetables, and succulent proteins.
The core flavor comes from soy sauce, providing saltiness and umami. Other common flavor components include garlic, ginger, and sesame oil. Optional additions like oyster sauce, fish sauce, or MSG can further enhance the savory depth. Vegetables contribute freshness and slight sweetness, while meats or eggs add richness and protein.
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Use Day-Old Rice
Freshly cooked rice is too moist and sticky for fried rice. Day-old rice, refrigerated overnight, dries out slightly, resulting in separate and distinct grains during frying.
High Heat is Key
Fried rice requires high heat to properly sear the ingredients and prevent them from steaming. Use a wok or large skillet over medium-high to high heat.
Don't Overcrowd the Pan
Overcrowding the pan lowers the temperature and steams the ingredients instead of frying them. Work in batches if necessary to maintain a high temperature.
Add Sauces at the End
Add soy sauce and other sauces towards the end of cooking to prevent the rice from becoming soggy and to allow the flavors to meld together.
Prepare Ingredients in Advance
Chop all vegetables and cook any proteins before you begin frying the rice. This ensures that everything cooks evenly and quickly.
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