Fried rice

Fried rice   nyela shinkaafa duɣirili shɛli bɛni chimida ka gabiri duɣuli nema ka mani galla, bindiri varivari, kom ni bindira, bee nimdi. Bɛ tooi diri di ko beei ka bi zaŋ pahi bindirigu shɛli Zuɣu. Fried rice nyela bindirigu sheli din zooi East Asian tiŋgbani, Southeast Asian ni certain South Asian cuisines tiŋgbani. Piriŋ la dini  nye bindirigu sheli be-ni duɣuri yiŋa la zuɣu, fried rice nyela bɛ ni Zaŋ di bɛ ni  duɣu ka  guui duɣuli neeima shɛŋa n duɣurili ka di ka kalinlis. Fried rice daa pilila lɛbigibu Sui dynasty in China saha.
Many varieties of fried rice have their own specific list of ingredients. In China, common varieties include Yangzhou fried rice and Hokkien fried rice. Japanese chāhan is considered a Japanese Chinese dish, having derived from Chinese fried rice dishes. In Southeast Asia, similarly constructed Indonesian, Malaysian, and Singaporean nasi goreng and Thai khao phat are popular dishes. In the West, baanima zanti vegetarians have invented their own varieties of fried rice, including egg fried rice. Be daa lan lihi Fried rice kamani menus of non-Asian countries’ restaurants offering cuisines with no native tradition of the dish. Din lan pahi, the cuisine of some Latin American countries includes variations on fried rice, including Ecuadorian chaulafan, Peruvian arroz chaufa, Cuban arroz frito, and Puerto Rican arroz mampostea(d)o.

Fried rice nyela street food in Asia ni tinŋ shaŋa din lan pahi. In some Asian countries, small restaurants, street vendors and traveling hawkers specialise in serving fried rice. In Indonesian cities it is common to find fried rice street vendors stationing their food carts in busy streets or residential areas. Many Southeast Asian street food stands offer fried rice with a selection of optional garnishes and side dishes.
 Di duh li 
Cooked rice is the primary ingredient, with a wide variety of additional ingredients, such as vegetables, eggs, meat (chicken, beef, pork, lamb, mutton), preserved meat (bacon, ham, sausage), seafood (fish, shrimp, crab), ni mushrooms. Aromatics such as onions, shallots, scallions, leeks, ginger ni garlic be daa zan li pahi extra flavor. Cooking oils kamani vegetable oil, sesame oil, clarified butter, beei lard bin tooi zanli grease the wok or frying pan to prevent sticking, as well as for flavor. Fried rice dishes can be seasoned with salt, different types of soy sauce, oyster sauce, teriyaki sauce and many other sauces and spices. Popular garnishes include chopped scallions, sliced chili, fried shallots, sprigs of parsley or coriander leaves, mint leaves, sliced boiled eggs, toasted sesame seeds, seaweed flakes (gim or nori), sliced cucumber, tomato, lime, or pickled vegetables.

Making fried rice with fresh rice can prevent it from frying properly, leading to an undesirably soft texture.
 History 

The earliest record of fried rice is in the Sui dynasty (589–618 AD) in China.
 Varieties 
 East Asia 
 China 

 Hokkien (or Fujian) fried rice (福建炒飯), a variation of Chinese fried rice, is from the Fujian region of China; it has a thick sauce poured and mixed over it which can include mushrooms, meat, vegetables, and other ingredients.
 Sichuan fried rice (四川炒飯) is a spicy stir-fried rice from Sichuan which uses doubanjiang chili sauce with garlic, green onions, and red onion.
 Yin-yang fried rice (鴛鴦炒飯) is topped with two different types of sauce, typically a savory white sauce on one half and a red tomato-based sauce on the other half. Elaborate versions use the sauces to create a yin-yang symbol.
 Yeung chow (or Yangzhou) fried rice (揚州炒飯) 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".

 Japan 
 Chāhan (チャーハン) or yakimeshi (焼飯) is a Chinese-derived fried rice suited to Japanese tastes by the addition of katsuobushi for flavor, prepared with a variety of ingredients.
 Omurice is fried rice wrapped inside an egg omelette. The fried rice is generally mixed with a variety of vegetables and meat. Often a variant called "chicken rice" (チキンライス chikinraisu) is used. Ketchup or some other tomato sauce is added to make this.

 Korea 
 Bokkeum-bap () is made by stir-frying bap (cooked rice) with other ingredients in oil.  A wide range of fried rice dishes are common in Korean cuisine, often made with whichever ingredients are handy. In Korean restaurants, fried rice is a popular end-of-meal add-on. After eating the main dishes cooked on a tabletop stove, cooked rice along with gimgaru (seaweed flakes) and sesame oil is often added directly into the remains of the main dishes, stir-fried, and browned.
 Kimchi-bokkeum-bap () is a popular variety of bokkeum-bap, prepared with kimchi and a variable list of other ingredients.

 Southeast Asia 
Brunei, Indonesia, Malaysia and Singapore 
 Nasi goreng means fried rice in Indonesian and Malay languages. It is one of five national dish of Indonesia. It is distinguished from other Asian fried rice recipes through the widespread use of sweet soy sauce (kecap manis) and ground shrimp paste. 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 endemic to Indonesia, Brunei, Malaysia, Singapore, and is also popular in the Netherlands.
 Nasi goreng jawa, which means "Javanese fried rice", commonly includes sambal ulek as a seasoning and has a spicy flavor.
 Nasi goreng pattaya is Malaysian-style nasi goreng wrapped inside an egg omelette. The fried rice is generally mixed with a variety of vegetables and meat and garnished with tomato sauce. In Indonesia, the dish is called nasi goreng amplop.
 Nasi goreng ikan asin/masin is fried rice with salted fish.
 Sambal fried rice, found in Singapore, is a variation of fried rice made with sambal, a condiment based on chilis and belachan, derived from Indonesian and Malaysian influences.
 Nasi goreng kambing, an Indonesian variety of fried rice including goat or lamb, is made with spices such as bay leaves, cloves, cardamom, and cumin. It is accompanied with acar, and krupuk. It is derived from Arab influences.

 Cambodia 
 Bai cha () is the Cambodian variation of fried rice and usually includes pork, sausages, eggs, garlic, soy sauce, and herbs. There are numerous variations of the dish in Cambodia, including bai cha kapi () made with shrimp and shrimp paste (kapi).

 Myanmar 

 Burmese fried rice (, htamin gyaw) normally uses Burmese fragrant short grain rice (rounder and shorter than other varieties). A popular plain version consists of rice, boiled peas, onions, garlic, and dark soy sauce. An accompanying condiment could be ngapi kyaw (fried fish paste with shredded flakes) and fresh cucumber strips mixed with chopped onions, green chili, and vinegar.

 Philippines 
Aligue rice, also known as "crab fat fried rice" or "aligue fried rice", is similar to sinangág, but with the notable addition of aligue (crab fat paste), which turns the dish a vivid orange-yellow. It can be combined with seafood like shrimp and squid and eaten as is, or eaten paired with meat dishes.
 Bagoong fried rice is a type of Filipino fried rice using bagoong alamang (shrimp paste) as its main flavoring agent. Meat, scallions, as well as green mangoes are optionally additions.
 Java rice, also called "yellow fried rice", is a Filipino fried rice dish characterized by its yellow-orange color due to the use of turmeric or annatto. It is commonly seasoned with pimiento, bell peppers, paprika or tomato ketchup. It is usually eaten with chicken barbecue (inihaw) dishes.
 Morisqueta tostada, sometimes called "Spanish-style fried rice", is a very old colonial-era Chinese Filipino fried rice recipe with Spanish influences. The name of the dish translates to "toasted boiled rice" in Chavacano. It is characterized by the addition of sausage (chorizo de bilbao, chorizo de macao, or Chinese sausage), ham, shrimp, and spring onions.
 Sinangág, also called "garlic fried rice", is a Filipino fried rice cooked by stir-frying pre-cooked rice with garlic. The rice used is preferably stale, usually leftover cooked rice from the previous day, as it results in rice that is slightly fermented and firmer. It is garnished with toasted garlic, salt, and black pepper. The rice grains are ideally loose and do not stick together.
Sinangág is rarely eaten on its own, but is usually paired with a "dry" meat dish like tocino, longganisa, tapa, or spam. Unlike other types of fried rice, it does not normally use ingredients other than garlic, so it does not overwhelm the flavour of the main dish. When they do use other ingredients, the most common additions are scrambled eggs, chopped scallions, and cubed carrots. Cashews might also be added. Sinangág is a common part of a traditional Filipino breakfast, and it usually prepared with leftover rice from the dinner before. It is one of the components of the tapsilog breakfast and its derivatives.
 Classic adobo rice is a one-dish meal of classic fried rice with crispy Philippine adobo flakes and salted duck egg with onion leeks.
 The giant fried rice of SM City Baguio dubbed as “Rice and Shine 3.0” has 15 flavors using 1,600 kilogram of rice which served 16,000 visitors.

 Thailand 

Fried rice (, , ) in Thailand is typical of central Thai cuisine. In Thai, khao means "rice" and phat means "of or relating to being stir-fried". This dish differs from Chinese fried rice in that it is prepared with Thai jasmine rice instead of regular long-grain rice. It normally contains meat (chicken, shrimp, pork, and crab are all common), egg, onions, garlic and sometimes tomatoes. The seasonings, which may include soy sauce, sugar, salt, possibly some chili sauce, and the ubiquitous nam pla (fish sauce), are stir-fried together with the other ingredients. The dish is then plated and served with accompaniments like cucumber slices, tomato slices, lime, sprigs of green onion and coriander, and prik nam pla, a spicy sauce made of Thai chili, fish sauce, and chopped garlic.

 Vietnam 
 Cơm chiên or cơm rang is a Vietnamese variation of the Chinese fried rice that includes diced sausage, stirred eggs, soy sauce or nước mắm, and onions.

 South Asia 

 India 
 Fried rice is one of the most popular dishes of Indian Chinese cuisine in India.
 Curry fried rice is standard fried rice mixed with curry powder for a spicier flavor.
 Tava pulav or tawa pulao is a fried rice dish from Mumbai.
 Chicken fried rice is fried rice with chicken pieces made in huge pan.

 Nepal 
 Bhuteko bhat (भुटेको भात) is a Nepalese version of fried rice generally eaten with Achar; However, curry and dhal may also be served alongside it.

 Sri Lanka 
 Sri Lankan fried rice (), () is a Sri Lankan variation of the original Chinese version. However, basmati or other native varieties of rice are used and Sri Lankan spices are also added to it.
 Nasi goreng () is a popular fried rice dish widely eaten throughout the country. It entered Sri Lankan cuisine through cultural influences from the Malay and Indonesian cuisines.

 Pacific 
 Hawaii 
 Hawaiian fried rice is a common style of fried rice in Hawaii usually containing egg, green onions, peas, cubed carrots, and either Portuguese sausage or Spam, or both, and is sometimes available with kimchi added. It is normally cooked in sesame oil.

 Americas 
Arroz frito is a denomination used in the Spanish speaking world, meaning "fried rice", with adjectives describing the Chinese-inspired varieties, e.g. arroz chino, arroz cantonés, or local specialties arroz chaufa/chaulafán/chaufán/chofán, arroz frito tres delicias.

 Bacon and egg fried rice

 Ecuador 
 Chaulafan is the name for Chinese fried rice in Ecuador. In Ecuador and Peru, dark soy sauce is preferred in fried rice. Meats typically used are pork, beef, chicken or fish/seafood (e.g. shrimp).

 Cuba 
 Arroz frito (Cuban fried rice) is very similar to "special fried rice". It 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, or crab. Chinese Cubans are responsible for the dish's introduction.

 Dominican Republic 

An estimated 30,000 people of Chinese origin live in the Dominican Republic. Migration from China began in the second half of the 19th century. Dominican fried rice is known as chofán. The dish is made with leftover rice, celery, garlic, bell peppers, red onion, carrots, peas, and soy sauce sautéed in vegetable oil. Protein such as ham, chicken, eggs or shrimp can be added. What makes Dominican chofán distinct from other fried rice dish is the use of lippia (Jamaican oregano) and bouillon cube.

 Peru 
 Arroz chaufa is 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 may use dried meat, beef tongue, alligator, or lizard in place of more traditional meats. In some regions, the rice is replaced with quinoa or pearled wheat, while in others the rice is mixed with noodles. Aeropuerto is a big Peruvian arroz chaufa dish containing fried noodles and many other additions.

 Puerto Rico 
 Arroz mamposteao is a kind of fried rice in Puerto Rico. It was brought to the island by Chinese immigrants and is usually made with leftover rice and typically Asian ingredients such as bean sprouts, ginger, garlic, soy sauce, combined with popular Puerto Rican ingredients such as red beans, sweet
 Kundivihira 

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