Garlic and sweet chilli sauce bring out the best in this succulent and aromatic fried rice dish.
Mushrooms have all the attributes of a superfood – nutrient-rich, low in kilojoules and high in antioxidants – and add plenty of flavour to this fried rice dish. An affordable, filling meal.
Hokkien fried rice (Chinese: 福建炒飯; also known as Fujian fried rice) is a popular Chinese-style wok fried rice dish in many Chinese restaurants. It has a thick sauce poured and mixed over fried rice with egg.
Chaulafan is an Ecuadorian version of fried rice. In most major cities in Ecuador you will find chifas or Chinese restaurants which are usually the best places to eat chaulafan; you can either eat at the restaurant or get it as a takeaway meal. Like Chinese fried rice there are many different types of chaulafan such as shrimp, chicken, pork, and combination.
Chaufa rice is one of the main Chifa dishes, the delicious result of mixing Peruvian and Chinese cuisine. There are many combinations for chaufa rice and this recipe is for one of the more traditional dishes.
This is a classic shrimp fried rice recipe with fresh shrimp, rice, spring onions, peas, carrots, and oyster sauce.
A basic fried rice commonly made by street vendors and fine restaurants alike. It’s best to use day-old rice that’s been cooked and sitting at room temperature (just leave it in the rice cooker for best results).
This dish differs from Chinese fried rice is that it is prepared with Thai Jasmine rice instead of regular long-grain rice. It normally contains meat (chicken, shrimp, and crab are all common), egg, onions, garlic and sometimes tomatoes.
Khao khluk kapi is rice stir-fried with shrimp paste, served with sweetened pork, beef or vegetables, sour mango, fried shrimp, chillies and shallots.
This is a list of common variations of fried rice with images, brief excerpts, and links to the recipes.
In Sinangag, a Filipino version of garlic fried rice, rice is added to stir-fried garlic and then seasoned with salt and pepper. It is a common, everyday breakfast dish. Vegetables, meats, and other ingredients may be added but it is generally left bare, with just the garlic, pepper, and salt to flavour it, because any other additional ingredients’ flavours may interfere with the flavour of the dish eaten with the fried rice.
Chinese invented fried rice but we think it’s the genius of the Thais that make fried rice sinfully delicious — they concocted pineapple fried rice. With the addition of fresh pineapple, flavoured with shrimp paste, fish sauce, and comes in a hollowed out pineapple.
Mushrooms and rice go together beautifully in this Thai recipe for fried rice.