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Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and, usually, mixed with other ingredients, such as eggs, vegetables, and meat, and other foods that may be add to it. It is popularly eaten either as an accompaniment to another dish or as a complete dish course by itself. It is a popular component of East and Southeast Asian cuisines. As a homemade dish, fried rice is typically made alongside leftover ingredients (including vegetables and/or meat) from other dishes, leading to countless variations, being an economic hodgepodge like it is done with fried noodles or pyttipanna.

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. Other East Asian varieties are either derived from Chinese fried rice dishes (Japanese chāhan) or not (Korean bokkeum-bap). In Southeast Asia, Indonesian, Malaysian, and Singaporean nasi goreng and Thai khao phat are popular dishes. In the West, most restaurants catering to vegetarian or Muslim clientele have invented their own varieties of fried rice, including egg fried rice. Fried rice is also seen in other American restaurants, even in cuisines with no native tradition of the dish.

Fried rice is a popular street food in Asia. In some Asian countries, there are small restaurants, street vendors and travelling hawkers that specialize in serving fried rice. In Indonesia it is common to find fried rice travelling street hawkers with their cart stationed in busy streets or frequenting residential areas in the city. Many food stands found on the streets across Southeast Asia serve fried rice with a selection of garnishes and side dishes that the customer can choose to add.

Preparation
Cooked rice (sometimes and/or preferably, leftovers) is used as a primary ingredient, with myriad additional ingredients such as vegetables, eggs, meat (chicken, beef, pork), preserved meat (bacon, ham, sausage), seafood (fish, shrimp, crab), mushrooms, among others. Aromatics such as onions, shallots, scallions, and garlic are often added for extra flavor. Various cooking oils, such as vegetable oil, sesame oil, or lard can be used to grease the wok or frying pan to prevent sticking, as well as for flavor. Fried rice dished can be seasoned with salt, different soy sauces, oyster sauce and/or many other sauces and spices. Popular garnishes include chopped scallions, sliced chili, fried shallots, sprigs of parsley or coriander leaves, toasted sesame seeds, seaweed flakes (gim or nori), sliced cucumber, tomato, lime, or pickled vegetables, and so on.

China

 * Canton (or Wui Fan 燴飯) – A Cantonese dish of fried rice, typically served with a thick gravy poured on it.
 * Hokkien (or Fujian) fried rice – This variation of Chinese fried rice is from the Fujian region of China; it has a thick sauce poured and mixed over it. The sauce can include mushrooms, meat, vegetables, etc.
 * Szechwan fried rice, is a spicy stir-fried rice from Sichuan which uses doubanjiang chili sauce with garlic, green onions and red onion.
 * Yin Yang Fried Rice– Topped with two different types of sauce, it typically has a savory white sauce on one half, and a red tomato-based sauce on the other half. Elaborate versions use the sauce to make a yin-yang symbol.
 * Yeung chow (or Yangzhou) fried rice – This dish 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) – This Chinese-derived fried rice is suited to Japanese tastes, sometimes adding katsuobushi for flavor, prepared with myriad ingredients.
 * Omurice – It is fried rice wrapped inside an egg omelette. The fried rice is generally mixed with a variety of vegetables and meat. Tomato sauce is added.

Korea

 * Bokkeum-bap is a dish 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 with whichever ingredients are handy. In Korean restaurants, fried rice is a popular end-of-meal add-on. After eating 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 dish, stir-fried, and scorched.
 * Kimchi-bokkeum-bap is a popular variety of bokkeum-bap, prepared with kimchi and a variable list of other ingredients.

Cambodia

 * Bai cha – A Khmer variation of fried rice, it includes diced Sausage, garlic, soy sauce, and herbs usually eaten with meat.

Indonesia

 * Nasi goreng – An Indonesian and Malay version of fried rice, the main difference compared to fried rice is it is cooked with sweet soy sauce (kecap manis). 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 served in Indonesia, Malaysia, Singapore, and most of the neighboring countries, and is popular in the Netherlands.

Malaysia

 * Nasi goreng pattaya – It is fried rice wrapped inside an egg omelette. The fried rice is generally mixed with a variety of vegetables and meat. Tomato sauce is added. In Indonesia, the dish is called nasi goreng amplop.

Myanmar

 * Burmese fried rice (MY ထမင်း‌ကြော်, htamin gyaw) normally uses Burmese fragrant rice which is short grain (rounder and shorter). A popular variety is a very plain version consisting of rice, boiled peas, onions, garlic and dark soy sauce. An accompanying condiment would be ngapi kyaw (fried fish paste with shredded flakes) and fresh cucumber strips mixed with chopped onions, green chili and vinegar.

Philippines

 * Bagoong rice – a type of Filipino fried rice, which uses shrimp paste as its main flavor. Meat, scallions, as well as green mangoes are optionally added to it. It is best when eaten together with Binagoongan dishes.
 * Sinangág – Filipino garlic fried rice, which is cooked by adding stir-fried garlic to rice and then seasoning the mixture with salt and pepper. Vegetables, meats, and other ingredients may be added but it is generally left bare, because other ingredients may interfere with the flavour of the meat dish eaten with the fried rice. Sinangág is a constant component of the breakfast staple tapsilog and its derivatives.

Singapore

 * Sambal fried rice – Found in Singapore, this is a variation of fried rice made with sambal, a condiment based on chilis and belachan, derived from Indonesian and Malay influences.

Thailand

 * Thai fried rice (ข้าวผัด, khao pad or khao phad) – the flavor of this version is radically different from that of common fried rice, mostly due to the use of jasmine rice, and it has various additions not found in Chinese versions. It is usually served with sliced cucumber and prik nam pla, a spicy sauce made of Thai chili, fish sauce and chopped garlic. Thai fried rice is a variety of fried rice typical of central Thai cuisine. It normally contains meat (chicken, shrimp, and crab are all common), egg, onions, garlic and sometimes tomatoes. This dish has many regional variants, as it is a widespread dish. Others variations of Thai fried rice include Coconut Fried Rice, Pineapple Fried Rice, and Basil Fried Rice.
 * American fried rice (ข้าวผัดอเมริกัน, Khao pad Amerigan) – this style of fried rice is actually a Thai invention using hot dogs, fried chicken, eggs as side dishes or mixed into rice fried with ketchup. This was served to U.S. soldiers during the Vietnam war, but now has become very popular and commonplace all throughout Thailand. The Malaysian counterpart, substituting pork with chicken, is called nasi goreng USA.

India

 * Rice and curry – a popular dish in the Southern Indian states of Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu. Rice and curry is prepared using fried rice and other ingredients. Steamed rice is sometimes used.
 * Curry fried rice – standard fried rice mixed with curry powder for a spicier flavor.

Nepal

 * Bhuteko bhat (भुटेको भात) – A Nepalese version of fried rice, it is generally eaten with Achar however curry and dhal are also served alongside it.

Sri Lanka

 * Sri Lankan fried rice (ෆ්රයිඩ් රයිස්) is a Sri Lankan variation of the original Chinese version however basmati rice is used and Sri Lankan spices are also added to it.

Hawaii

 * Hawaiian fried rice – A common style of fried rice in Hawaii, it usually contains egg, green onions, peas, cubed carrots, and either Portuguese sausage or Spam or both, sometimes available with kimchi added. Normally, it is cooked in sesame oil.

Americas
Arroz frito is a denomination used in the Spanish speaking world, meaning "fried rice", with popular local denominations to represent the Chinese inspired varieties, e.g. arroz chino, arroz cantonés, arroz chaufa/chaulafán/chaufán/chofán, arroz frito tres delicias.

Ecuador

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

Cuba

 * Arroz frito (Cuban fried rice) – very similar to "special fried rice", this version 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, and/or crab. Chinese Cubans are responsible for the dish's introduction.

Peru

 * Arroz chaufa – 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 are made with dried meat, beef tongue, alligator, lizard in place of traditional meats. In some regions, the rice is replaced with quinoa or pearled wheat while in other rice is mixed with noodles. Aeropuerto is big Peruvian arroz chaufa dish with fried noodles and many other additions.

Puerto Rico

 * Arroz mampostea[d]o or arroz frito Yakimeshi is fried rice in Puerto Rico. It was brought over by Chinese and Japanese immigrants to the island and is usually made with left-over rice and typically Asian ingredients such as soy sauce, combined with popular Puerto Rican ingredients such as beans.

Portugal

 * Arroz chau-chau – is fried rice in Portuguese, and is in Portugal often served together with other food as an accompaniment.