worldcuisines/food-kb-v1.1 huggingface dataset:
Rawon
Category: soup (beef soup)
Cuisine: Indonesian
Associated cuisines: Indonesian, Singaporean
Area: Surabaya, Malang, Ponorogo, East Java
Countries: Indonesia
Region: South Eastern Asia
Other names: bg - Bulgarian: Равон
ca - Catalan: Rawon
de - German: Rawon
en-simple - Simple English: Rawon
fr - French: Rawon
gl - Galician: Rawon
id - Indonesian: Rawon
it - Italian: Rawon
ja - Japanese: ラウォン
jv - Javanese: Rawon
ko - Korean: 라원
ms - Malay: Rawon
mzn - Mazanderani: راوون
pl - Polish: Rawon
ru - Russian: Равон
sv - Swedish: Rawon
tl - Tagalog: Rawon
uk - Ukrainian: Равон

The soup is composed of a ground mixture of garlic, shallots, star anise, ginger, candlenut, turmeric, red chili, and salt and is sautéed with oil.
Soto Betawi
Category: soup (beef soup)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: Jakarta, Java
Countries: Indonesia
Region: South Eastern Asia
Other names: jv - Jawa: Soto Betawi
ms - Melayu: Soto Betawi
su - Sunda: Soto Batawi

The soup is made of beef or beef offal, cooked in a cow milk or coconut milk broth, with fried potato and tomato.
Soto Bandung
Category: soup (beef soup)
Cuisine: Indonesian
Associated cuisines: Indonesian, Malaysian, Singaporean, Bruneian, Dutch, Surinamese
Area: Bandung
Countries: Indonesia
Region: South Eastern Asia
Other names: bjn - Banjar: Soto
es - Spanish: Soto
fr - French: Soto
id - Indonesian: Soto
ja - Japanese: ソト
jv - Javanese: Soto
ka - Georgian: სოტო
ko - Korean: 소토
ms - Malay: Soto
my - Burmese: ဆိုတို
nl - Dutch: Soto
pt - Portuguese: Soto
th - Thai: โซโต
uk - Ukrainian: Сото
yue - Cantonese: 印尼湯

The soup is a clear beef soto that has pieces of meat, white radish, and fried soybeans.
Soto Banjar
Category: soup (soup)
Cuisine: Indonesian
Associated cuisines: Indonesian, Malaysian, Singaporean, Bruneian, Dutch, Surinamese
Area: Banjarmasin
Countries: Indonesia
Region: South Eastern Asia
Other names: bjn - Banjar: Soto
es - Spanish: Soto
fr - French: Soto
id - Indonesian: Soto
ja - Japanese: ソト
jv - Javanese: Soto
ka - Georgian: სოტო
ko - Korean: 소토
ms - Malay: Soto
my - Burmese: ဆိုတို
nl - Dutch: Soto
pt - Portuguese: Soto
th - Thai: โซโต
uk - Ukrainian: Сото
yue - Cantonese: 印尼湯

The soup is spiced with star anise, clove, cassia and lemongrass, and sour hot sambal, served with potato cakes.
Gulai
Category: stew (curry)
Cuisine: Indonesian
Associated cuisines: Indonesian, Malaysian, Singaporean, Bruneian, Thai
Area: Minangkabau
Countries: Indonesia
Region: South Eastern Asia
Other names: bn - Bangla: গুলাই
es - Spanish: Gulai
fr - French: Gulai
id - Indonesian: Gulai
jv - Javanese: Gulé
ko - Korean: 굴라이
min - Minangkabau: Gulai
mk - Macedonian: Гулаи
ms - Malay: Gulai
my - Burmese: ဂူလိုင်
ru - Russian: Гулай
su - Sundanese: Gulé
th - Thai: กูไล
uk - Ukrainian: Гулаї

The spicy and rich stew where the main ingredients of this dish are usually poultry, goat meat, beef, mutton, various kinds of offal, fish and seafood, as well as vegetable such as cassava leaves, unripe jackfruit and banana stem.
Kare-kare
Category: stew (curry)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Philippines
Countries: Philippines
Region: South Eastern Asia
Other names: bcl - Central Bikol: Kare-kare
de - German: Kare-Kare
es - Spanish: Kare-kare
it - Italian: Kare-kare
ja - Japanese: カレカレ
jv - Javanese: Karé-karé
nb - Norwegian Bokmål: Karekare
pt - Portuguese: Kare-kare
th - Thai: การี-กาเร
tl - Tagalog: Kare-kare
uk - Ukrainian: Каре-каре
zh - Chinese: 卡雷卡雷

The stew that features a thick savory peanut sauce.
Pindang patin
Category: soup (fish soup)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: Palembang
Countries: Indonesia
Region: South Eastern Asia

This spicy and savory soup where the main ingredients of this dish are usually catfish with herbs and spices
Chicken tikka masala
Category: stew (curry)
Cuisine: Indian Subcontinent, British
Associated cuisines: Indian Subcontinent, British
Area: United Kingdom
Countries: United Kingdom, Afghanistan, Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan, Sri Lanka
Region: Southern Asia
Other names: ar - Arabic: دجاج تكة مصالحة
bn - Bangla: চিকেন টিক্কা মাসালা
ceb - Cebuano: Ṭikka-masālā nga manok
cs - Czech: Kuřecí tikka masala
da - Danish: Tikka Masala
de - German: Chicken tikka masala
en-simple - Simple English: Chicken tikka masala
es - Spanish: Pollo tikka masala
eu - Basque: Oilasko tikka masala
fa - Persian: چیکن تکه مصالح
fi - Finnish: Kana tikka masala
fr - French: Poulet tikka masala
he - Hebrew: עוף טיקה מסאלה
id - Indonesian: Ayam tikka masala
it - Italian: Chicken tikka masala
ja - Japanese: チキンティッカマサラ
jv - Javanese: Pitik tikka masala
ko - Korean: 치킨 티카 마살라
la - Latin: Chicken tikka masala
nb - Norwegian Bokmål: Chicken tikka masala
nl - Dutch: Chicken tikka masala
nn - Norwegian Nynorsk: Chicken tikka masala
pl - Polish: Kurczak tikka masala
pt - Portuguese: Frango tikka masala
ru - Russian: Курица тикка масала
sco - Scots: Chicken tikka masala
sv - Swedish: Chicken tikka masala
th - Thai: ไก่ทิกก้ามาซาล่า
tr - Turkish: Tavuk tikka masala
uk - Ukrainian: Курка тікка масала
uz - Uzbek: Tikka masala tovuqi
vi - Vietnamese: Gà Tikka Masala
yue - Cantonese: 瑪莎拉雞
zh - Chinese: 香料烤雞咖哩

The stew consists of roasted marinated chicken chunks in a spiced sauce.
Chicken tikka
Category: meat (baked chicken)
Cuisine: Indian Subcontinent
Associated cuisines: Indian, Bangladeshi, Pakistani
Area: India, Bangladesh, Pakistan
Countries: India, Bangladesh, Pakistan, Afghanistan, Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan, Sri Lanka
Region: Southern Asia
Other names: ar - Arabic: دجاج تكة
bn - Bangla: চিকেন টিক্কা
da - Danish: Murgh tikka
en-simple - Simple English: Chicken tikka
es - Spanish: Pollo tikka
fr - French: Poulet tikka
he - Hebrew: עוף טיקה
hi - Hindi: चिकन टिक्का
id - Indonesian: Ayam tikka
it - Italian: Pollo tikka
ja - Japanese: チキンティッカ
jv - Javanese: Pitik tikka
kn - Kannada: ಚಿಕನ್ ಟಿಕ್ಕಾ
ko - Korean: 무르그 티카
mai - Maithili: चिकन टिक्का
ml - Malayalam: ചിക്കൻ ടിക്ക
nb - Norwegian Bokmål: Murgh tikka
or - Odia: ଚିକେନ ଟିକ୍କା
pa - Punjabi: ਚਿਕਨ ਟਿੱਕਾ
pt - Portuguese: Frango tikka
ur - Urdu: مرغ ٹکہ
vi - Vietnamese: Gà Tikka
yue - Cantonese: 印度燒雞塊

The dish is small pieces of boneless chicken baked using skewers on a brazier.
Saag
Category: stew (curry)
Cuisine: Indian Subcontinent
Associated cuisines: Indian Subcontinent
Area: Punjab
Countries: India
Region: Southern Asia
Other names: ar - Arabic: ساغ
bn - Bangla: শাক
ca - Catalan: Saag
es - Spanish: Saag
fr - French: Saag
he - Hebrew: סאג
id - Indonesian: Saag
ja - Japanese: サーグ
jv - Javanese: Saag
kn - Kannada: ಸಾಗ್
ko - Korean: 사그
or - Odia: ଶାଗ
pa - Punjabi: ਸਾਗ
pnb - Western Punjabi: ساگ
pt - Portuguese: Saag
sat - Santali: ᱵᱷᱚᱡᱟ
uk - Ukrainian: Сааг

The stew is leafy vegetable dish eaten with bread. It can be made from mustard greens, collard greens, basella or finely chopped broccoli along with added spices and sometimes other ingredients, such as chhena.
Dhansak
Category: stew (curry)
Cuisine: Indian
Associated cuisines: Indian, Parsi
Area: Gujarat
Countries: India
Region: Southern Asia
Other names: bn - Bangla: ধানশাক
es - Spanish: Dhansak
gu - Gujarati: ધાનશાક
he - Hebrew: דנסאק
jv - Javanese: Dhansak

The stew is made by cooking mutton or goat meat with a mixture of lentils and vegetable
Palak paneer
Category: stew (curry)
Cuisine: Indian
Associated cuisines: Indian
Area: India
Countries: India
Region: Southern Asia
Other names: bh - Bhojpuri: पालक पनीर
bn - Bangla: পালং পনির
dty - Doteli: पालक पनीर
es - Spanish: Palak paneer
fr - French: Palak paneer
he - Hebrew: פלאק פניר
it - Italian: Palak paneer
ja - Japanese: パーラク・パニール
jv - Javanese: Palak paneer
kn - Kannada: ಪಾಲಕ್ ಪನೀರ್
ko - Korean: 팔락 파니르
ks - Kashmiri: پالکھ ژامَنؠ
mr - Marathi: पालक पनीर
ne - Nepali: पालक पनिर
nn - Norwegian Nynorsk: Pálak panír
pa - Punjabi: ਪਾਲਕ ਪਨੀਰ
sv - Swedish: Palak paneer
th - Thai: ปาลักปนีร
uk - Ukrainian: Палак панір

The stew in a thick paste made from puréed spinach.
Dal Makhani
Category: stew (curry)
Cuisine: Indian
Associated cuisines: Indian
Area: Delhi
Countries: India
Region: Southern Asia
Other names: bh - Bhojpuri: दाल मखनी
bn - Bangla: ডাল মাখনি
es - Spanish: Dal makhani
hi - Hindi: दाल मखानी
kn - Kannada: ದಾಲ್ ಮಖನಿ
ko - Korean: 달 마카니
mai - Maithili: दाल मखानी
ml - Malayalam: ദാൽ മഖനി
or - Odia: ଡାଲ ମଖନୀ
pa - Punjabi: ਦਾਲ ਮੱਖਣੀ
ta - Tamil: தால் மக்கானி
vi - Vietnamese: Dal makhani

The stew is a modern variation of traditional lentil dishes, it is made with black lentils and other pulses, and includes butter and cream.
Nasi Uduk
Category: rice (coconut rice, mixed rice)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: Jakarta
Countries: Indonesia
Region: South Eastern Asia
Other names: bn - Bangla: নাসি উদুক
es - Spanish: Nasi uduk
fr - French: Nasi uduk
id - Indonesian: Nasi uduk
ja - Japanese: ナシウドゥッ
jv - Javanese: Sega wuduk Betawi
kge - Komering: Okan Taboh
ko - Korean: 나시 우둑
ml - Malayalam: നാസി ഉടുക്ക്
ms - Malay: Nasi uduk
su - Sundanese: Wuduk
th - Thai: นาซีอูดุก
uz - Uzbek: Nasi uduk
zh - Chinese: 乌督饭

Steamed rice cooked in coconut milk dish
Nasi Lemak
Category: rice (coconut rice, mixed rice)
Cuisine: Malaysian
Associated cuisines: Malaysian
Area: Peninsular Malaysia, Sumatra, Medan, Riau, Riau Islands, Palembang, Indonesia, Singapore, Brunei, Southern Philippines, Southern Thailand, Cocos (Keeling) Islands, Christmas Island, Australia
Countries: Malaysia
Region: South Eastern Asia
Other names: cs - Czech: Nasi lemak
de - German: Nasi Lemak
en-simple - Simple English: Nasi lemak
es - Spanish: Nasi lemak
fa - Persian: ناسی لمک
fi - Finnish: Nasi lemak
fr - French: Nasi lemak
hy - Armenian: Նասի-լեմակ
id - Indonesian: Nasi lemak
it - Italian: Nasi lemak
ja - Japanese: ナシレマッ
jv - Javanese: Nasi lemak
ko - Korean: 나시 르막
min - Minangkabau: Nasi lamak
ml - Malayalam: നാസി ലെമാക്
mr - Marathi: नासी लमाक
ms - Malay: Nasi lemak
my - Burmese: နာဆီလီမက်
pa - Punjabi: ਨਾਸੀ ਲੇਮਕ
pt - Portuguese: Nasi lemak
pwn - Paiwan: nasi lemak
ru - Russian: Наси-лемак
sv - Swedish: Nasi lemak
ta - Tamil: நாசி லெமாக்
th - Thai: นาซีเลอมัก
tl - Tagalog: Nasi lemak
tr - Turkish: Nasi lemak
uk - Ukrainian: Насі лемак
uz - Uzbek: Nasi lemak
yue - Cantonese: 椰漿飯
zh - Chinese: 椰浆饭

The dish consists of fragrant rice cooked in coconut milk and pandan leaf
Nasi Campur
Category: rice (mixed rice)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: Indonesia
Countries: Indonesia
Region: South Eastern Asia
Other names: es - Spanish: Nasi campur
eu - Basque: Nasi campur
fr - French: Nasi campur
id - Indonesian: Nasi campur
ja - Japanese: ナシチャンプル
jv - Javanese: Sega campur
ko - Korean: 나시 참푸르
ms - Malay: Nasi campur
nl - Dutch: Nasi rames
th - Thai: นาซีจัมปูร์
uk - Ukrainian: Насі кампур

The dish of a scoop of white rice accompanied by small portions of several other dishes, which includes meats, Vegetable, peanuts, eggs, and fried-shrimp krupuk.
Nasi Goreng
Category: rice (fried rice)
Cuisine: Indonesian
Associated cuisines: Indonesian, Malaysian, Bruneian, Singaporean
Area: Indonesia, Malaysia, Singapore, Brunei, Southern Thailand, Sri Lanka, Suriname, Netherlands
Countries: Indonesia
Region: South Eastern Asia
Other names: ar - Arabic: نازي جورينج
as - Assamese: নাছি গৰেং
az - Azerbaijani: Nasi-qorenq
ban - Balinese: Nasi Goréng
bew - Betawi: Nasi gorèng
ca - Catalan: Nasi goreng
de - German: Nasi Goreng
en-simple - Simple English: Nasi goreng
eo - Esperanto: Nasi goreng
es - Spanish: Nasi goreng
fa - Persian: ناسی گورنگ
fr - French: Nasi goreng
hy - Armenian: Նասի գորենգ
id - Indonesian: Nasi goreng
it - Italian: Nasi goreng
ja - Japanese: ナシゴレン
jv - Javanese: Sega gorèng
kge - Komering: Okan Kurih
ko - Korean: 나시 고렝
ms - Malay: Nasi goreng
nl - Dutch: Nasi goreng
nn - Norwegian Nynorsk: Nasi goreng
pl - Polish: Nasi goreng
pt - Portuguese: Nasi goreng
ru - Russian: Наси-горенг
su - Sundanese: Goréng sangu
sv - Swedish: Nasi goreng
th - Thai: นาซีโกเร็ง
tl - Tagalog: Nasi goreng
uk - Ukrainian: Насі-горенг
wuu - Wu: 印尼炒饭
yue - Cantonese: 印尼炒飯
zh - Chinese: 印尼炒飯

The rice dish with pieces of meat and Vegetable added and it can refer simply to fried pre-cooked rice, a meal including stir fried rice in a small amount of cooking oil or margarine, typically spiced with sweet soy sauce, shallot, garlic, ground shrimp paste, tamarind and chilli and accompanied by other ingredients, particularly egg, chicken and prawns.
Paella
Category: rice (mixed rice)
Cuisine: Spanish
Associated cuisines: Valencian, Spanish
Area: Valencia
Countries: Spain
Region: Southern Europe
Other names: ar - Arabic: باييا
arz - Egyptian Arabic: باييا
bcl - Central Bikol: Paella
bg - Bulgarian: Паеля
ca - Catalan: Paella d'arròs
ckb - Central Kurdish: پاێلا
cs - Czech: Paella
cy - Welsh: Paëla
da - Danish: Paella
de - German: Paella
el - Greek: Παέγια
en-simple - Simple English: Paella
eo - Esperanto: Paelo
es - Spanish: Paella
eu - Basque: Paella
fa - Persian: پائیا
fi - Finnish: Paella
fr - French: Paella
gl - Galician: Paella
he - Hebrew: פאייה
hu - Hungarian: Paella
hy - Armenian: Պաելյա
id - Indonesian: Paella
io - Ido: Paella
is - Icelandic: Paella
it - Italian: Paella
ja - Japanese: パエリア
jv - Javanese: Paella
ka - Georgian: პაელა
kk - Kazakh: Паэлья
ko - Korean: 파에야
la - Latin: Oryza in patella
lmo - Lombard: Paella
lt - Lithuanian: Paelja
mk - Macedonian: Паеља
ml - Malayalam: പയെയ
ms - Malay: Paella
nb - Norwegian Bokmål: Paella
nl - Dutch: Paella
nn - Norwegian Nynorsk: Paella
pam - Pampanga: Paelia
pl - Polish: Paella
pt - Portuguese: Paelha
qu - Quechua: Paylla
ro - Romanian: Paella
ru - Russian: Паэлья
sc - Sardinian: Paella
sq - Albanian: Paella
sr - Serbian: Паеља
sv - Swedish: Paella
ta - Tamil: பயேலா
th - Thai: ปาเอยา
tl - Tagalog: Paelya
uk - Ukrainian: Паелья
uz - Uzbek: Paella
vi - Vietnamese: Paella
yue - Cantonese: 西班牙大鑊飯
zh - Chinese: 西班牙鐵鍋飯

The dish is traditionally cooked over an open fire with orange tree and pine branches, which add a distinctive smoky flavor. It usually eaten directly from the pan. A cherished layer of scorched rice, called socarrat, forms at the bottom and is enjoyed if not burnt.
Arròs negre
Category: rice (mixed rice)
Cuisine: Spanish
Associated cuisines: Valencian, Catalan
Area: Valencia, Catalonia
Countries: Spain
Region: Southern Europe
Other names: ar - Arabic: الأرز الأسود
ca - Catalan: Arròs negre
cs - Czech: Arròs negre
es - Spanish: Arroz negro
fr - French: Arròs negre
he - Hebrew: ארוס נגרה
it - Italian: Arròs negre
ja - Japanese: アロス・ネグロ
jv - Javanese: Arròs négré
ko - Korean: 아로스 네그레
nb - Norwegian Bokmål: Arròs negre
nl - Dutch: Arros negre
nn - Norwegian Nynorsk: Arròs negre
pt - Portuguese: Arroz negro
ru - Russian: Аррос негре
th - Thai: อาร์ร็อสเนเกร
tl - Tagalog: Arròs negre
uk - Ukrainian: Аррос негре
vi - Vietnamese: Arròs negre
zh - Chinese: 墨鱼饭

The dish features white rice cooked with squid ink, giving it a dark color and enhancing its seafood flavor. It includes ingredients like squid or cuttlefish, garlic, green cubanelle peppers, sweet paprika, olive oil, and seafood broth. Some variations also include crab and shrimp.
Jollof Rice
Category: rice (fried rice)
Cuisine: Senegalese
Associated cuisines: Nigerian, Ghanaian
Area: Nigeria, Ghana
Countries: Nigeria, Ghana
Region: Western Africa
Other names: ar - Arabic: رز جولاف
cs - Czech: Jollof rice
da - Danish: Jollof-ris
dag - Dagbani: Dafaduka
de - German: Benachin
en-simple - Simple English: Jollof rice
es - Spanish: Arroz jollof
eu - Basque: Jollof arroz
fi - Finnish: Jollof-riisi
fr - French: Riz wolof
ha - Hausa: Dafa-duka
hy - Armenian: Ջոլոֆ
id - Indonesian: Nasi jollof
ig - Igbo: Jollof rice
it - Italian: Riso jollof
ja - Japanese: ジョロフライス
jv - Javanese: Sega jollof
ko - Korean: 졸로프 라이스
nn - Norwegian Nynorsk: Jollof-ris
pt - Portuguese: Arroz jollof
ru - Russian: Джолоф
sv - Swedish: Jollof-ris
tw - Twi: Jollof rice
uk - Ukrainian: Джолоф
uz - Uzbek: Jolof
vi - Vietnamese: Cơm jollof
yo - Yoruba: Ìrẹsì Jọ̀lọ́ọ̀fù
zh - Chinese: 加羅夫飯

The dish is made with long-grain rice, tomatoes, chilies, onions, spices, and sometimes Vegetable or meat, all cooked in a single pot.
Biryani
Category: rice (mixed rice)
Cuisine: South Asian
Associated cuisines: Iranian, Iraqi, Burmese, Thai, Malaysian, Indian, Pakistani, Bangladeshi
Area: Iran, Iraq, Myanmar, Thailand, Malaysia, India, Pakistan, Bangladesh
Countries: Iran, Iraq, Myanmar, Thailand, Malaysia, India, Pakistan, Bangladesh
Region: Southern Asia
Other names: ar - Arabic: برياني
arc - Aramaic: ܒܪܝܐܢܝ
as - Assamese: বিৰিয়ানি
az - Azerbaijani: Biryani
be - Belarusian: Бір’яні
bg - Bulgarian: Биряни
bn - Bangla: বিরিয়ানি
ca - Catalan: Biryani
ceb - Cebuano: Beryāni
cs - Czech: Biryani
da - Danish: Biryani
de - German: Biryani
en-simple - Simple English: Biryani
eo - Esperanto: Birjano
es - Spanish: Biryani
fa - Persian: بریانی
fi - Finnish: Biryani
fr - French: Biryani
gu - Gujarati: બિરયાની
ha - Hausa: Biryani
he - Hebrew: ביריאני
hi - Hindi: बिरयानी
hr - Croatian: Biryani
hy - Armenian: Բիրյանի
id - Indonesian: Nasi biryani
it - Italian: Biryani
ja - Japanese: ビリヤニ
jv - Javanese: Biryani
kn - Kannada: ಬಿರಿಯಾನಿ
ko - Korean: 비리아니
ku - Kurdish: Biryan
la - Latin: Biryānī
lb - Luxembourgish: Biryani
lt - Lithuanian: Birjanis
mk - Macedonian: Биријани
ml - Malayalam: ബിരിയാണി
mr - Marathi: बिर्याणी
ms - Malay: Nasi beriani
nb - Norwegian Bokmål: Biryani
ne - Nepali: बिरयानी
nl - Dutch: Biryani
nn - Norwegian Nynorsk: Biriani
or - Odia: ବିରିୟାନୀ
pa - Punjabi: ਬਿਰਿਆਨੀ
pl - Polish: Biriani
pnb - Western Punjabi: بریانی
pt - Portuguese: Biryani
ro - Romanian: Biryani
ru - Russian: Бирьяни
sco - Scots: Biryani
sd - Sindhi: برياني
sh - Serbo-Croatian: Birijani
si - Sinhala: බිරියානි
sr - Serbian: Биријани
sv - Swedish: Biryani
ta - Tamil: பிரியாணி
te - Telugu: బిర్యాని
th - Thai: ข้าวหมก
tl - Tagalog: Biryani
tr - Turkish: Büryan
uk - Ukrainian: Бір'яні
ur - Urdu: بریانی
uz - Uzbek: Biryani
vi - Vietnamese: Biryani
wuu - Wu: 印度香饭
yue - Cantonese: 印度炒飯
zh - Chinese: 印度香饭
zu - Zulu: IBiriyani

The dish is a popular South Asian mixed rice dish made with rice, meat (such as chicken, goat, lamb, beef, prawn, or fish), and spices. Vegetarian versions use Vegetable or paneer, and sometimes eggs and potatoes are added.
Khao Phat
Category: rice (fried rice)
Cuisine: Thai
Associated cuisines: Thai
Area: Central Thailand
Countries: Thailand
Region: South Eastern Asia
Other names: bcl - Central Bikol: Sinanlag nin Thai
es - Spanish: Arroz frito tailandés
id - Indonesian: Nasi goreng Thai
it - Italian: Khao pad
ja - Japanese: カオ・パット
jv - Javanese: Sega gorèng Thailand
ko - Korean: 카오 팟
th - Thai: ข้าวผัด
uk - Ukrainian: Кхао пад
yue - Cantonese: 泰式炒飯
zh - Chinese: 泰式炒飯

The dish normally contains meat (chicken, shrimp, 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 nampla (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 and sprigs of green onion and coriander, and phrik nampla, a spicy sauce made of sliced chilies, chopped garlic cloves, fish sauce, lime juice and sugar.
Hokkien fried rice
Category: rice (fried rice)
Cuisine: Taiwanese
Associated cuisines: Chinese, Taiwanese
Area: China, Taiwan
Countries: China, Taiwan
Region: Eastern Asia
Other names: bn - Bangla: হোক্কিয়েন ফ্রাইড রাইস
ko - Korean: 푸젠 차오판
yue - Cantonese: 福建炒飯
zh - Chinese: 福建炒飯

The dish is a fried rice featuring a saucy stir-fried topping on egg fried rice. The topping may include mushrooms, meat, Vegetable, and other ingredients, cooked with water, starch, broth, soy sauce, and oyster sauce.
Yin yang fried rice
Category: rice (fried rice)
Cuisine: Chinese, Cantonese
Associated cuisines: Chinese, Cantonese
Area: Hong Kong
Countries: China
Region: Eastern Asia
Other names: ja - Japanese: 鴛鴦炒飯
ko - Korean: 위안양차오판
yue - Cantonese: 鴛鴦炒飯
zh - Chinese: 鴛鴦炒飯

This dish is a fried rice featuring bechamel sauce and tomato sauce.
Chahan
Category: rice (fried rice)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Kobe
Countries: Japan
Region: Eastern Asia
Other names: fa - Persian: چاهان
id - Indonesian: Chahan
ja - Japanese: チャーハン
jv - Javanese: Chahan
ko - Korean: 차한
pt - Portuguese: Chāhan
ro - Romanian: Chahan
th - Thai: ชาฮัง
vi - Vietnamese: Chahan
yue - Cantonese: 日式炒飯
zh - Chinese: 日式炒饭

The dish is a Japanese fried rice made in a wok with rice and a variety of ingredients, such as scrambled egg, Vegetable, onion, garlic, mushrooms, tofu, pork, and seafood like crab, roe, and shrimp. It's fried using oils like canola, sesame, or sunflower, and seasoned with soy sauce, oyster sauce, sesame oil, salt, and pepper.
Omurice
Category: rice (fried rice)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Ginza, Osaka
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: أوموريس
ban - Balinese: Omurice
be - Belarusian: Амурайсу
ca - Catalan: Omurice
da - Danish: Omurice
de - German: Omuraisu
es - Spanish: Omurice
fa - Persian: ام‌رایس
fr - French: Omuraisu
he - Hebrew: אומו-ראיזו
hu - Hungarian: Omurice
hy - Armenian: Օմուրաիսու
id - Indonesian: Omurice
it - Italian: Omurice
ja - Japanese: オムライス
jv - Javanese: Omurice
ko - Korean: 오므라이스
ms - Malay: Omurice
pl - Polish: Omuraisu
pt - Portuguese: Omu-raisu
ru - Russian: Омурайсу
th - Thai: ออมไรซ์
tl - Tagalog: Omurice
tr - Turkish: Omuraisu
uk - Ukrainian: Омурайсу
vi - Vietnamese: Omurice
yue - Cantonese: 奄列飯
zh - Chinese: 蛋包飯

The dish consists of an omelette made with fried rice and thin, scrambled eggs, usually topped with ketchup.
Aligue fried rice
Category: rice (fried rice)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Philippines
Countries: Philippines
Region: South Eastern Asia
Other names: jv - Javanese: Sega gorèng Aligue

The dish is made by stir-frying pre-cooked rice with crab fat, toasted garlic, spring onions, black pepper, rock salt, and optionally butter. It has a bright orange-yellow color from the crab fat. It can be mixed with seafood like shrimp and squid or served alongside meat dishes.
Java rice
Category: rice (fried rice)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Manila
Countries: Philippines
Region: South Eastern Asia

The dish is a scoop of white rice served with small portions of various dishes, including meats, Vegetable, peanuts, eggs, and fried shrimp crackers.
Sinangag
Category: rice (fried rice)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Philippines, Indonesia, Malaysia, Singapore
Countries: Philippines, Indonesia, Malaysia, Singapore
Region: South Eastern Asia
Other names: bcl - Central Bikol: Sinanlag
bn - Bangla: সিননগাগ
ceb - Cebuano: Sinangag
jv - Javanese: Sinangág
th - Thai: ซีนางัก
tl - Tagalog: Sinangag
vi - Vietnamese: Sinangag

The dish is fried rice stir-fried with garlic, using preferably stale rice for a firmer texture. It is garnished with toasted garlic, rock salt, black pepper, and sometimes chopped scallions. The rice grains are ideally loose and not stuck together.
Yangzhou Fried Rice
Category: rice (fried rice)
Cuisine: Chinese
Associated cuisines: Chinese
Area: Yangzhou, China
Countries: China
Region: Eastern Asia
Other names: es - Spanish: Arroz frito Yangzhou
fr - French: Riz cantonais
it - Italian: Riso alla cantonese
ja - Japanese: 揚州チャーハン
jv - Javanese: Sega gorèng Yangzhou
ko - Korean: 양저우 차오판
pt - Portuguese: Arroz chau chau
vi - Vietnamese: Cơm chiên Dương Châu
yue - Cantonese: 揚州炒飯
zh - Chinese: 揚州炒飯

The egg fried rice with mixed Vegetable and two forms of protein, typically pork and shrimp with scallions.