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Fried Rice
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui dynasty in China. 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, most restaurants catering to vegetarians have ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nasi Goreng
''Nasi goreng'' (English pronunciation: ), (Indonesian language, Indonesian and Malay language, Malay for 'fried rice') is a Southeast Asian rice dish with pieces of meat and vegetables added. It can refer simply to fried pre-cooked rice, a meal including stir frying, stir-fried rice in a small amount of cooking oil or margarine, typically spiced with ''kecap manis'' (sweet soy sauce), shallot, garlic, ground shrimp paste, tamarind and chili pepper, chilli and accompanied by other ingredients, particularly egg (food), egg, Chicken as food, chicken and prawns. ''Nasi goreng'' is sometimes described as Cuisine of Indonesia, Indonesian stir-fried rice, in other sources, it is also referred to as Malaysian cuisine, Malaysian fried rice. The dish is widely enjoyed in various parts of Southeast Asia, including in Bruneian cuisine, Brunei and Singaporean cuisine, Singapore, where it holds cultural significance comparable to that in Indonesia and Malaysia. Nasi goreng has expanded beyo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Simplified Chinese Characters
Simplified Chinese characters are one of two standardized Chinese characters, character sets widely used to write the Chinese language, with the other being traditional characters. Their mass standardization during the 20th century was part of an initiative by the People's Republic of China (PRC) to promote literacy, and their use in ordinary circumstances on the mainland has been encouraged by the Chinese government since the 1950s. They are the official forms used in mainland China, Malaysia, and Singapore, while traditional characters are officially used in Hong Kong, Macau, and Taiwan. Simplification of a component—either a character or a sub-component called a Radical (Chinese characters), radical—usually involves either a reduction in its total number of Chinese character strokes, strokes, or an apparent streamlining of which strokes are chosen in what places—for example, the radical used in the traditional character is simplified to to form the simplified charac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg (food)
Humans and other hominids have consumed eggs for millions of years. The most widely consumed eggs are those of fowl, especially chickens. People in Southeast Asia began harvesting chicken eggs for food by 1500 BCE. Eggs of other birds, such as ducks and ostriches, are eaten regularly but much less commonly than those of chickens. People may also eat the eggs of reptiles, amphibians, and fish. Fish eggs consumed as food are known as roe or caviar. Hens and other egg-laying creatures are raised throughout the world, and mass production of chicken eggs is a global industry. In 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. There are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. In 2012, the European Union banned battery husbandry of chickens. History Bird eggs have been valuable foodstuffs since prehistory, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indonesia
Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania, between the Indian Ocean, Indian and Pacific Ocean, Pacific oceans. Comprising over List of islands of Indonesia, 17,000 islands, including Sumatra, Java, Sulawesi, and parts of Borneo and New Guinea, Indonesia is the world's largest archipelagic state and the List of countries and dependencies by area, 14th-largest country by area, at . With over 280 million people, Indonesia is the world's List of countries and dependencies by population, fourth-most-populous country and the most populous Islam by country, Muslim-majority country. Java, the world's List of islands by population, most populous island, is home to more than half of the country's population. Indonesia operates as a Presidential system, presidential republic with an elected People's Consultative Assembly, legislature and consists of Provinces of Indonesia, 38 provinces, nine of which have Autonomous administrative divisi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Chinese Cuisine
Japanese Chinese cuisine, also known as ''chūka'', represents a unique fusion of Japanese cuisine, Japanese and Chinese cuisine, Chinese culinary traditions that have evolved over the late 19th century and more recent times. This style, served predominantly by China, Chinese restaurants in Japan, stands distinct from the "authentic Chinese food" found in areas such as Yokohama Chinatown. Despite this difference, the cuisine retains strong influences from various Chinese culinary styles, as seen in the shippoku cooking style. History A significant number of these dishes were introduced to Japan either by Chinese immigrants or Japanese soldiers returning from the Second Sino-Japanese War, Sino-Japanese war in China, creating a unique gastronomic landscape that reinterprets Chinese cuisine through a Japanese lens. This style of cuisine has found its expression in three main types of restaurants: ramen restaurants, dim sum houses, and standard Chinese-style restaurants. The resul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chahan (dish)
, also known as ''yakimeshi'' (Japanese: 焼飯 or 焼き飯), is a Japanese fried rice dish prepared with rice as a primary ingredient and myriad additional ingredients and seasonings. The dish is typically fried, and can be cooked in a wok. ''Chahan'' may have originated in the 1860s from Chinese immigrants arriving at the port of Kobe. ''Chahan'' is a staple food in homes in Japan. Some restaurants outside Japan serve the dish as a part of their fare. History ''Chahan'' may have originated from Chinese immigrants who arrived at the port of Kobe, Japan in the 1860s. In Chinese, fried rice is called ''chǎofàn'' (); these same Chinese characters have a Japanese reading of ''chāhan''. Preparation ''Chahan'' is a Japanese fried rice dish that is typically cooked in a wok. Rice is used as a primary ingredient, and a wide range of additional ingredients can be used including scrambled egg, vegetables, onion, garlic, edible mushrooms such as shiitake, tofu, pork, as well as s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hokkien Fried Rice
Hokkien fried rice (; also known as Fujian fried rice) is a popular Cantonese cuisine, Cantonese-style wok fried rice dish in many Chinese restaurants in Hong Kong. This dish did not originate in Fujian. It consists of a saucy stir-fried topping poured over ordinary egg fried rice. The topping can include Edible mushrooms, mushrooms, meat, vegetables, and other ingredients. These ingredients are stir-fried, velveting, mixed with water and starch, then seasoned with broth, soy sauce, and oyster sauce. See also * Fried rice * Gaifan * List of fried rice dishes References External links American Chinese cuisine American rice dishes Cantonese cuisine Chinese rice dishes Fried rice Hong Kong cuisine Taiwanese rice dishes {{US-Chinese-fusion-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yangzhou Fried Rice
Yangzhou fried rice, also known by several other spellings and names, is a popular Chinese wok- fried rice dish. There are many varieties but it most properly describes egg fried rice with mixed vegetables and two forms of protein, typically pork and shrimp with scallions. Names Yangzhou fried rice is a calque of the Chinese name written in traditional characters or in simplified ones, pronounced ''Yángzhōu chǎofàn'' in Mandarin or '' joeng4 zau1 caau2 faan6'' in Cantonese. Although it did not originate there, it is named for Yangzhou, an ancient city at the intersection of the Yangtze River and the Grand Canal in eastern China. "Yangzhou" is the pinyin romanization devised in the 1950s and very gradually introduced across the rest of the world. The dish is also frequently known as Yangchow fried rice from the same name's Postal Map form and as Yeung Chow fried rice from irregular romanization of its Cantonese pronunciation. The same dish is also known in Aus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sui Dynasty
The Sui dynasty ( ) was a short-lived Dynasties of China, Chinese imperial dynasty that ruled from 581 to 618. The re-unification of China proper under the Sui brought the Northern and Southern dynasties era to a close, ending a prolonged period of political division since the War of the Eight Princes. The Sui endeavoured to rebuild the country, re-establishing and reforming many imperial institutions; in so doing, the Sui laid much of the foundation for the subsequent Tang dynasty, who after toppling the Sui would ultimately preside over golden ages of China, a new golden age in Chinese history. Often compared to the Qin dynasty (221–206 BC), the Sui likewise unified China after a prolonged period of division, undertook wide-ranging reforms and construction projects to consolidate state power, and collapsed after a brief period. The dynasty was founded by Emperor Wen of Sui, Yang Jian (Emperor Wen), who had been a member of the military aristocracy that had developed in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leftovers
Leftovers are surplus foods remaining unconsumed at the end of a meal, which may be put in containers with the intention of eating later. Inedible remains like bones are considered ''waste'', not leftovers. Depending on the situation, the amount of food, and the type of food, leftovers may be saved or thrown away. The use of leftovers depends on where the meal was eaten, the preferences of the diner, and the local culture. Leftovers from meals at home are often eaten later. This is facilitated by the private environment and convenience of airtight containers and refrigeration. People may eat leftovers directly from the refrigerator, reheat them, or use them as ingredients to make a new dish. At restaurants, uneaten food from meals is sometimes taken by diners for later consumption. In the United States, a once common term for the containers the leftover food was put into was "doggy bag", with the food being notionally to feed to pets, whether or not it is in actuality. Left ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South Asian Cuisine
South Asian cuisine includes the traditional cuisines from the modern-day South Asian republics of Bangladesh, India, Maldives, Nepal, Pakistan and Sri Lanka, also sometimes including the kingdom of Bhutan and the emirate of Afghanistan. Also sometimes known as Desi cuisine, it has been influenced by and also has influenced other Asian cuisines beyond the Indian subcontinent. Staples and common ingredients Chapati, a type of flat bread, is a common part of meals to be had in many parts of the Indian subcontinent. Other staples from many of the cuisines include rice, roti made from atta flour, and beans. Foods in this area of the world are flavoured with various types of chilli, black pepper, cloves, and other strong herbs and spices along with the flavoured butter ghee. Ginger is an ingredient that can be used in both savory and sweet recipes in cuisines from the subcontinent. Chopped ginger is fried with meat, and pickled ginger is often an accompaniment to boiled rice. Ginge ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Southeast Asian Cuisine
This is a list of Asian cuisines, by region. A cuisine is a characteristic style of cooking practices and traditions, usually associated with a specific culture or region. Asia, being the largest, most populous and culturally diverse continent, has a great diversity of cuisines associated with its different regions. Central Asian cuisine * Central Asian cuisine includes food from Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan and Uzbekistan. ** Bukharan Jewish cuisine – cuisine of the Bukharan Jews with great influence from Uzbek cuisine. ** Kazakh cuisine – cuisine of Kazakhstan. Traditional Kazakh cuisine revolves around mutton and horse meat, as well as various milk products. For hundreds of years, Kazakhs were herders who raised fat-tailed sheep, Bactrian camels, and horses, relying on these animals for transportation, clothing, and food. *** Kazakh wine ** Koryo-saram cuisine – cuisine of the Koryo-saram, descended from Korean cuisine and influenced by t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
