Talk:Fried rice

message: I removed the sentence attributing fried rice to Tao Feng as it seems highly improbable.  After doing some searching through the history, I found that it was added by 38.116.200.61 who've been going around to various articles and vandalizing them with false information over a period of 6 months.  What is the proper forum to report or deal with this?
Comatose51 (talk) 06:19, 11 April 2008 (UTC)
thread_title:  Tao Feng 

message: There is argument on who invented this. Yangzhouer say its their invention; yet Hong Kongers say it were they who invented it by using the ingredients on how Yangzhouers cook rice crackers to fry rice.Samuel Curtis 14:09, 16 March 2006 (UTC)
replies: text: Books by the late Chan Mong-yun (Tracing the Source of Cantonese Cuisine, Wan Li Publishings, 1988) pointed out Yangzhou's staple had never been rice but rather noodles.  Yang chow fried rice was so named because the recipe was invented by the Qing dynasty's Yi Bingshou (1754-1815) and he was once the regional magistrate of Yangzhou (he was also the inventor of E-fu noodles).  But the recipe is thoroughly Cantonese, and Chan pointed out that at the time of writing, which predated internet and mobility among PRC people, Yangzhou had no commonly recognized fried rice recipe that the locals took to hearts. --JNZ 01:23, 2 July 2007 (UTC)
thread_title:  Yangzhou Fried Rice 

message: Not all fried rice contain soy sauce, the Chinese supermarket near my house sells white fried rice seasoned with salt. Wizrdwarts 22:45, 26 April 2006 (UTC)
thread_title: Soy Sauce in fried rice

message: A Google search for "dog fried rice" excluding "hot dog fried rice" only came up with seven results, all of them appearing to be joking references.  I don't think this is actually a famous variety.  I'll delete the reference in a few days if no one objects.  Ace of Sevens 10:02, 2 June 2006 (UTC)
thread_title: Dog Fried Rice

message: Nice overview and photos! Is there any evidence for this recipe having originated in 4000 BCE? It sounds a bit made up. But maybe rice was found in archaeological food residues?
131.111.8.96 17:07, 14 June 2006 (UTC)
thread_title: recipe 6000 years old?

message: This particular paragraph seems to have no relation what so ever to this article:
 
"Josh Loo the founder of sushi is a pokemon fan of the highest order he is in fact the master of yughio, sushi is made from 100% chinese recycled newspaper and 100% brown rice because in china it is very dirty due to the amount of chongas. The soysauce added to the top of the sushi is often thought of as poo poo."
It reeks of vandalism and racism, and if no one objects I shall delete this paragraph, and as it seems to related to the above entry of "dog fried rice", it could be possible revenge vandalism, please advise. --Maelstromm 08:51, 29 December 2006 (UTC)
replies: text: Flagrant vandalism which slipped by due to careless reverting. I've removed it. Chris Cunningham 11:16, 29 December 2006 (UTC)
replies: text: Thanks for doing a thankless task such as this. Maelstromm 13:06, 30 December 2006 (UTC)
thread_title: Nonsensical Paragraph

message: But we eat very much chao fan here in China. Should take a note  —Preceding unsigned comment added by 222.95.184.23 (talk) 15:33, 16 June 2008 (UTC)
thread_title: American Chinese?

message: It isn't always made from cold rice, and I don't feel that the blog used as a reference for this statement is credible enough to support the claim. It may be commonplace in some areas, but it is not a hard fact.
I don't think that videos of street vendors making fried rice are good enough to use as sources, but I believe that they may be enough to counter the claim. You tube -street vendor Thai rice- and you will see cooks using fresh rice. 
Friend worked in a grocery store that used parboiled rice (American-Asian fast food garbage). Cantonese place I worked at used day old leftover rice (rinsed in water to break grains apart). Thai places I frequent (and one Sichuan) use fresh rice. 
Just sayin'.
Allthefoodispoison (talk) 02:56, 9 December 2012 (UTC)
thread_title:  "Fried rice is made from cold rice already cooked" 

message: There aren't a lot of sources to be found on the history of fried rice in print, but this is from a brief internet search and is not comprehensive compared to, say, a major public or academic library. That said, I think the section is much needed.
It should be reasonable that most of the history of fried rice should be closely related with that of rice cultivation in China. As such I think the history section in the 'Chinese fried rice' article can be partially imported over and/or expanded, with the original section in that article being paraphrased. I also recall that the traditional technique uses old and partially dehydrated rice, as an old (but rather sophisticated) way to reconstitute leftovers. This is analogous to the adaptation of soy sauce as a way to stretch salt: without refrigeration, frying is a way to stretch the edible lifetime of rice. Without a hard citation, however, I will not put these assertions down in the main article - it's just my two cents.
I will see what I can find on fried rice's history in the future. Facial (talk) 23:06, 16 December 2018 (UTC)
thread_title:  History Section