Chinese fried rice

      Fried rice is a popular component of East, Southeast 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. Being an economical hodgepodge, the same approach is often taken with fried noodles or pyttipanna as well. Fried rice first developed during the Sui Dynasty in China and as such all fried rice dishes can trace their origins to Chinese fried rice.

　   Many popular varieties of fried rice have their own specific list of ingredients. In Greater China, the most famous varieties include Yangzhou fried rice and Hokkien fried rice. Japanese chāhan is considered a Japanese Chinese dish, having derived from Chinese fried rice dishes. Korean bokkeum-bap in general is not, although there is a Korean Chinese variety of bokkeum-bap. 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 invented their own varieties of fried rice, including egg fried rice. Fried rice is also seen on the menus of American restaurants offering cuisines with no native tradition of the dish. Additionally, there are variations of fried rice in Middle and South Americas. Some of these variations include Ecuadorian chaulafan, Peruvian arroz chaufa, Cuban arroz frito, and Puerto Rican arroz mamposteao.

　　Types

　　First, the simplest and best fried rice with eggs

　　1. The best choice is northeast rice. The rice in the south is wet and heavy, and generally not hard enough.

　　2. Steam rice, cool it after steaming and put it in refrigerator for 2-3 hours.

　　3. Separate the rice grains with a little oil before stirring. Beat the eggs and mix the egg liquid with rice flour.

　　4. Stir-fry rice, hot oil, pour rice, stir-fry, not too much oil, add fine salt when the color is golden, stir evenly out of the pot.

　　Two, Yangzhou fried rice

　　Yangzhou fried rice was originally spread among the people. After gradual innovation by the elite chefs of the generation, it has the characteristics of "rigorous selection of materials, fine production, exquisite processing, emphasis on matching characteristics and original flavor" in Huaiyang cuisine, which is today's Yangzhou fried rice.

　　Yangzhou Fried Rice with Eggs, from the point of view of its material selection, the main ingredient is high-grade white indica rice or new white japonica rice instead; before boiling, it needs to be washed clean with water, slightly soaked and boiled in the pot until thoroughly cooked, no hard core, loose granules, loose degree of rigidity is appropriate. Prevent burning when cooking. When cooking, the auxiliary materials are stir-fried into toppings with brine. Some soy sauce in the brine is called (toothcolor stir-frying). No soy sauce is called (white stir-frying). It is also called "gourmet food and gourmet utensils" when serving.

　　Practice:

　　1. Thaw peas and corn kernels, clean them, put them in the water with peas, thaw shrimps, clean them, open knives on the back, remove intestines, take a little salt and marinate them for 5-10 minutes.

　　2. Wash and dice Pleurotus eryngii and sausage.

　　3. Stir-fry shrimps and sausages in a separate pot, add a small amount of cooking oil, and stir-fry almond and abalone mushrooms for about 30 seconds.

　　4. Stir-fry the dried corn and pea for about 20 seconds.

　　5. Put in overnight rice, stir-fry evenly and scatter the rice.

　　6. Add a little salt and pepper and stir-fry for about a minute.

　　Three, Cantonese fried rice

　　Cantonese fried rice is a kind of fried rice with Guangdong characteristics. It is simple and delicious, and can be seen in many places.

　　Practice

　　1. Sausage and bacon are steamed first, then diced; garlic is peeled and chopped; garlic is washed and diced.

　　2. Stir-fry garlic powder in 2 tbsp oil over low heat, then add sausage and bacon, stir-fry rice, add other ingredients, and finally sprinkle garlic, stir-fry and serve.

　　Four, mixed fried rice

　　Fried rice with assorted brocades is a famous dish with all kinds of flavors and colours.

　　Practice:

　　1. Wash shrimps with mud sausage, add wine, pepper and starch to size. Wash the carrots and slice them.

　　2. Wash and cut the mushrooms. Pour shrimps, peas and mushrooms into a boiling water pot. Blanch until they are broken and drain.

　　3. Add a little cooking oil to the frying pan, stir-fry carrot slices for a moment, then add shrimps, peas, mushrooms, salt, chicken essence, pepper, stir-fry well, then add cooked rice and stir well, cover the pan and bake for 3 minutes, then serve.

　　Five, fried rice with soy sauce

　　Fried rice with soy sauce is a staple food at home. The main ingredients are rice (cold rice is better), which is fried with meat, eggs, onions and soy sauce until cooked. Fried rice with soy sauce can be added a little sour or hot according to personal taste, and ingredients can also be added according to personal preferences.

　　Practice:

　　1. Cut shallots and scallions; put the eggs in a bowl and stir them into a sauce.

　　2. Heat the frying pan on fire, add oil, use shallot and Shaoxing wine to roast the pan, add old sauce, sugar and white rice, stir-fry and mix evenly.

　　3. See rice discoloration, pour in egg juice, stir-fry.

　　[Tips] Oil consumption can be added, cooking wine must be used in the pot, soy sauce should be pumped with old sauce, lard is more delicious. The most important thing is to have the right amount of sugar and pepper.

　　Six, Hong Kong Fried Rice

　　Hong Kong Fried Rice, also known as Hong Kong Fried Rice, is similar to Yangzhou Fried Rice, but its source is not yet available. There is no food supply called "Hong Kong Fried Rice" in the local restaurants. But in the small shops in the lanes of Taiwan and the streets of Shenzhen and Guangzhou, we can find traces of Hong Kong-style fried rice.

　　Practice:

　　1. Wash shrimps and ribbons. Pick out shrimp sausages and marinate them with salt and pepper for 5 minutes.

　　2. Cut the crab sticks into small pieces, scatter the yolk, set aside; wash the scallions and cut them into onions.

　　3. Boil the pot with clear water, then boil the shrimps and ribbons over high heat until half-cooked. Blanch the crab sticks a little and drain the water.

　　4. Put oil in the frying pan. Add cold rice after heating, stir-fry, add egg yolk, stir-fry evenly.

　　5. Add shrimps, ribbons and crab sticks and stir-fry them evenly.

　　6. Add abalone juice, stir-fry with salt, spice wine and stir-fry evenly. Finally, sprinkle onions on it.

　　Seven, fried rice with iron plate

　　It is famous for its loose grains, glittering broken gold and delicious taste. With ham, shrimp, eggs and unique ingredients, it is absolutely the best food in fast food.

　　Practice:

　　The method is similar to fried rice. There is nothing special about it. We should pay attention to the delicious ingredients.

　　Tip: More oil, more fragrant with small scallions.

　　Eight, glutinous rice fried rice

　　In the fried rice family, fried glutinous rice is unique. Stir-fried glutinous rice is distinct in grain, though it is made of sticky glutinous rice. Many nationalities will fry all kinds of wild leaves with SAP on special festivals. They have various colors, unique flavor and charming fragrance, such as black, purple, red, yellow and so on.

　　Nine, Taiwan fried rice

　　Taiwanese fried rice is one of the staple foods in the daily life of Taiwanese people. It is usually fried with fresh shrimp, fork-fried and other food materials.

　　Practice:

　　1. Oil the pan, put the eggs in the pan, add salt, monosodium glutamate, rice fried thoroughly;

　　2. Stir-fry pork, cooked shrimp, scallion, mushroom, etc. into a dish.