Fried rice

Fried rice is a dish made by stir-frying cooked rice with seasonings and ingredients such as vegetables, eggs, meat, or seafood. Its many regional styles adapt the dish to local ingredients and tastes.

Stir-frying: A cooking technique that rapidly cooks small pieces of food in a hot pan with little oil. Its intense heat and constant movement define the cooking method used for fried rice.
Yangzhou fried rice: A Chinese fried-rice style traditionally made with rice, egg, and finely diced ingredients such as shrimp and ham. It is one of the best-known named Chinese styles of fried rice.
Nasi goreng: An Indonesian fried-rice dish commonly seasoned with sweet soy sauce and served with accompaniments such as egg or crackers. It shows how local seasonings transform the basic fried-rice method.
Rice pilaf: A rice dish in which grains are sautéed before liquid is added for absorption. Pilaf cooks rice in liquid, while fried rice usually stir-fries rice that is already cooked.
Wok hei: A smoky, charred aroma associated with food cooked rapidly in a very hot wok. Brief high-heat cooking can give fried rice this characteristic aroma.
Chǎofàn: The Chinese term for fried rice, commonly referring to rice stir-fried with seasonings and other ingredients. The dish’s Chinese name anchors its culinary history and many regional forms.
Kimchi fried rice: A Korean dish of rice stir-fried with kimchi, often with gochujang and a fried egg. Fermented kimchi gives this version its distinctive acidity and heat.
Risotto: An Italian rice dish cooked gradually with liquid until it develops a creamy consistency. Its moist, creamy texture contrasts with the separate grains sought in fried rice.
Day-old rice: Cooked rice that has been refrigerated or left to cool before reuse. Drier, separated grains are less likely to clump during stir-frying.
Chinese diaspora: Communities of Chinese people living outside China, formed through migration across different periods. Migration helped carry fried-rice techniques and adapt them to new ingredients.

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