Chinese Fried Rice - Wikipedia

Family of fried rice dishes Chinese fried rice

Type	Fried rice
Place of origin	China
Region or state	Greater China
Main ingredients	Cooked rice
Variations	Hokkien fried rice, Yangzhou fried rice, yin yang fried rice
Media: Chinese fried rice

Chinese fried rice
Traditional Chinese	炒飯
Simplified Chinese	炒饭
Literal meaning	fried rice
Transcriptions Standard Mandarin Hanyu Pinyin chǎofàn Bopomofo ㄔㄠˇ ㄈㄢˋ Wade–Giles ch'ao3-fan4 Tongyong Pinyin chǎo-fàn IPA [ʈʂʰàʊ.fân] Yue: Cantonese Jyutping caau2 faan6 IPA [tsʰaw˧˥ fan˨] Southern Min Hokkien POJ chhá-pn̄g

Chinese fried rice[a] is a family of fried rice dishes popular in Greater China and around the world. It is sometimes served as the penultimate dish in Chinese banquets,[1][2] just before dessert.

History

[edit]

The earliest record of fried rice is found in the Sui dynasty (589–618 CE).[3] Though the stir-frying technique used for fried rice was recorded in a much earlier period, it was only in the late Ming dynasty (1368–1644 CE) that the technique became widely popular.[4]

Fried rice is believed to have started as a way to accommodate leftovers. Traditionally, Southern Chinese prefer their rice polished and plain, as a base staple to eat with meat and vegetables.[5] The vegetables, meat and rice leftovers from the day before—which have passed their prime but are still good to consume, and too good to be fed to animals—are seasoned with soy sauce, lard and garlic, and stir-fried, making a hot meal.[6]

The basic elements of Chinese fried rice include rice, meat and vegetables, soy sauce and garlic. A number of fried rice recipes have been developed in China, such as Yangzhou and Sichuan fried rice. Leftover cooked rice among the Cantonese is commonly made into fried rice, prepared with chopped vegetables and meat.[5] It is believed[by whom?] that the basic stir-fried technique to cook fried rice, which required Chinese wok, spread from Southern China to other rice farming cultures in East and Southeast Asia.

Ingredients and preparation

[edit]

The basic elements of Chinese fried rice are cooked rice, meat, and vegetables mixed with egg, soy sauce and garlic for flavour and seasoning; also cooking oil for greasing, either lard, vegetable oil or sesame oil. The oil and soy sauce grease and coat the rice grains, thus preventing them from burning and sticking to the cooking vessel. Sometimes chopped scallion, ginger, chili pepper and mushroom, and also diced processed pork, are added to the mixture. All ingredients are stir-fried on a strong fire in a wok, and the rice is turned, stirred and agitated using a spatula to evenly cook the rice and distribute the seasoning.[7] Leftover rice is commonly used, and the dish can incorporate other leftover ingredients as well.[8][9]

Variants

[edit]

The main ingredients of basic Chinese fried rice are cooked rice, stir-fried with chopped vegetables and meat, seasoned with soy sauce and garlic. Started as a humble and simple way to cook leftovers, initially there is no single exact recipe for fried rice in Chinese cuisine tradition, since any different leftovers and additional ingredients could lead to another different recipe. Each household might have its own way to cook fried rice. Varieties differ in the contents, seasonings, and spices. This versatility and its economic value to save food has led to the popularity of stir-fried rice in China.

Today, many recipes for Chinese fried rice exist. This includes regional varieties such as Yangzhou fried rice (扬州炒饭; Yángzhōu chǎofàn) from Yangzhou,[10] Hokkien fried rice (Chinese: 福建炒飯; Fuk1gin3 caau2faan6) from Fujian, and spicy Sichuan fried rice from Sichuan. Sichuan fried rice is notable for its tangy, hot and spicy flavour owed to doubanjiang chili sauce mixed with garlic, green and red onion.[11]

Outside China

[edit]

Chinese fried rice dishes have spread to other parts of the world. The stir-frying technique that requires the use of a Chinese wok, and the use of soy sauce as a seasoning in fried rice, spread to neighboring East Asian countries, the Southeast Asian region, and subsequently the rest of the world. For example, Japanese chāhan (チャーハン; 炒飯) originated from the fried rice made by Chinese immigrants in the 19th century.[12] Despite having distinctly stronger flavour, Indonesian nasi goreng is also believed to have been initially influenced by Chinese fried rice.[13]

Latin American countries also have versions of Chinese fried rice,[14] such as arroz chaufa (Chinese Peruvian fried rice) and arroz frito (Cuban-Chinese fried rice and Puerto Rican-Chinese fried rice).[15] Indian pulao is also influenced by Chinese fried rice.[16]

Chinese fried rice is common in American Chinese cuisine, especially in the form sold as fast food. The most common form of American Chinese fried rice consists of some mixture of eggs, scallions, and vegetables, with chopped meat added at the customer's discretion, and usually flavored with soy sauce instead of table salt (more typical for Chinese-style fried rice). Sometimes a chop suey-fried rice combo is offered in Chinese restaurants in the United States.

The dish is also ubiquitous in Chinese restaurants in the United Kingdom (both sit-in and takeaway), and is common in the West African nations of Nigeria, Ghana and Togo, both in restaurants and as street food.

In Korea, Korean Chinese-style fried rice is a separate genre of fried rice that differs from Korean-style fried rice dishes.

McDonald's serves McChao, a Chinese fried rice dish named after chǎofàn, which means "fried rice" in Chinese.[17]

Bacillus cereus poisoning

[edit]

Bacillus cereus poisoning is called "Chinese fried rice syndrome" due to its historical tie with fried rice dishes.[18]

Gallery

[edit]

• Yin yang fried rice (鴛鴦炒飯) in Canada
• Yangzhou fried rice (扬州炒饭) in the United States
• Hokkien fried rice (福建炒飯) is a dish from Hong Kong

See also

[edit]

• List of fried rice dishes

Notes

[edit]

1. ^ simplified Chinese: 炒饭; traditional Chinese: 炒飯; pinyin: chǎofàn; Jyutping: caau2 faan6; Pe̍h-ōe-jī: chhá-pn̄g; Zhuyin Fuhao: ㄔㄠˇ ㄈㄢˋ

References

[edit]

1. ^ FRIED RICE AND LONG LIFE Kenny Ng. Whetstone Magazine. February 28, 2022 Archived March 24, 2024, at the Wayback Machine
2. ^ The Cultural Heritage of China :: Food & Drink :: Cuisine :: Introduction
3. ^ "Chinese Fried Rice". iFood.tv. Archived from the original on 2023-03-23. Retrieved 2017-03-21.
4. ^ Grace Young (2010). Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories. Simon and Schuster. p. 49. ISBN 9781416580577.
5. ^ a b Frederick J. Simoons (1990). Food in China: A Cultural and Historical Inquiry. CRC Press. ISBN 9780849388040.
6. ^ "How do Chinese eat rice and stay thin?". Banticsolution. Archived from the original on 2023-03-29. Retrieved 2022-10-30.
7. ^ "Chinese Fried Rice". Food.com.
8. ^ "18 Fried Rice Recipes to Stir Up Your Leftovers Routine"date=May 11, 2020". marthastewart.com. Archived from the original on December 26, 2021. Retrieved December 26, 2021.
9. ^ "Veg Friwd Rice Recipe - How to make Fried Rice". indianhealthyrecipes.com. January 24, 2021.
10. ^ Stone, Martha (2014). Traditions of Chinese Cooking: Learning the Basic Techniques and Recipes of the Traditional Chinese Cuisine. PJ Group Publishing. Yang Chow is one of the most popular variations of Chinese fried rice recipes.,
11. ^ "Szechuan Fried Rice". China Sichuan Food. 16 November 2014.
12. ^ Ono, Tadashi; Salat, Harris (2013). Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond. Berkeley, CA: Ten Speed Press. pp. 397–398. ISBN 978-1-60774-353-8.
13. ^ Mutia Silviani Aflakhah (9 February 2017). "Akulturasi Budaya di Balik Makanan Nusantara". Good News from Indonesia (in Indonesian).
14. ^ Janer, Zilkia (2008). Albala, Ken (ed.). Latino Food Culture. Westport, CT: Greenwood Press. p. 30. ISBN 9780313340277.
15. ^ Gold, Jonathan (8 June 2016). "Jonathan Gold returns to Pico Boulevard and finds a great hangover cure". Los Angeles Times. Retrieved 4 March 2017.
16. ^ Nandy, Ashis (2004). "The Changing Popular Culture of Indian Food: Preliminary Notes". South Asia Research. 24 (1): 9–19. doi:10.1177/0262728004042760. ISSN 0262-7280. S2CID 143223986. Indian pulao is not the same as Persian pilaf and, though in recent years it has been influenced by Chinese fried rice, it is not fried rice either.
17. ^ Delaney, Carol; Kaspin, Deborah (2017). Investigating Culture: An Experiential Introduction to Anthropology (third ed.). Hoboken, NJ: John Wiley & Sons. p. 268. ISBN 9781405154246.
18. ^ Cahill, John D.; Durgin, Scott (2003). "Food Poisoning". In Cahill, John D. (ed.). Updates in Emergency Medicine. Vol. 112. New York: Springer Science+Business Media. pp. 179–180. doi:10.1007/978-1-4615-0155-8. ISBN 9780306474705. PMC 6170105. PMID 26168586. S2CID 28180027. Bacillus cereus poisoning has historically been associated with fried rice, being referred to as the "Chinese fried rice syndrome". {{cite book}}: |journal= ignored (help)

v t e Rice dishes
List of rice dishes List of fried rice dishes
North America	Arroz poblano Arroz a la tumbada Arroz con gandules Arroz con pollo Charleston red rice Diri ak djon djon Dirty rice Gallo pinto Glorified rice Gumbo Hawaiian haystack Hoppin' John Jambalaya Loco moco Locrio Mexican rice Moros y Cristianos Red beans and rice Rice Krispies Treats Rice and gravy Rice cereal Shrimp creole Sushi bake
South America	Arroz à grega Arroz a la valenciana Arroz chaufa Arroz tapado Bandeja paisa Pabellón criollo Rice and beans
Europe	Arroz a la cubana Arancini Arròs negre Arròs a banda Kedgeree Nasischijf Paella Rijsttafel Risalamande Risotto Riz Casimir Supplì Three-in-One
Africa	Banga rice Concoction rice Jollof rice Koshary Ofada rice Thieboudienne
West Asia	Bukhari Kabsa Kateh Kushari Lâpa Mandi Mansaf Maqluba Mujaddara Orez Shu'it Pilaf Sabzi polo Saleeg Sütlaç Tahdig Tahri Zerde
Central Asia	Plov Osh
South Asia	Baji Biryani Bisi Bele Bath Bora saul Chaaler Payesh Chitranna Chirha Chungapura Pitha Coconut rice Curd rice Congee Dosa Daal Bhaat Diyabath Galho Idiyappam Idli Jaa Jeera rice Jhalmuri Kabuli pulaw Khichdi Kori rotti Payesh/Payasam Murhi Kiribath Lamprais Kaha bath Nasi goreng Neer dosa Paniyaram Pakistani rice dishes Panta bhat Pulao Pittu Poha Pongal Pulihora Puliyogare Rice and curry Sevai Soft Khichuri Zafran Bhaat
East Asia	China Boluo fan Baked pork chop rice Claypot chicken rice Erkuai Fried rice Gaifan Guoba Hokkien fried rice Migan Mixian Minced pork rice Rice noodle roll Siu mei rice Sticky rice Yangzhou fried rice Zongzi Japan Agemochi Botamochi Chahan Chazuke Chūkadon Donburi Doria Gyūdon Hayashi rice Hitsumabushi Ichijū-sansai Ikameshi Japanese curry Kamameshi Kankoro Karukan Katemeshi Katsudon Keihan Kiritanpo Mochi Moffle Okayu Omurice Onigiri Oyakodon Rice burger Senbei Sushi Taco rice Takikomi gohan Tamago kake gohan Tekkadon Uirō Unadon Yakimochi Zosui Korea Bap Bibimbap Bokkeum-bap Garae-tteok Gimbap Gyeongdan Heotjesatbap Hobak-juk Hoe-deopbap Injeolmi Jatjuk Jeonbok-juk Kimchi bokkeumbap Kongbap Nurungji Ogok-bap Sundae Tarak-juk Tteok Yaksik Taiwan Bí-hún Bí-pang Bí-tâi-ba̍k Chiayi turkey rice Chicken wing rice roll Donfan Fried rice Glutinous rice Tangyuan Khong bah png Kuih Lo bah png Milkfish congee Misua Mochi Sticky rice Ti hoeh koe Tube rice pudding Wa Gui [zh] Zongzi
Southeast Asia	Brunei,MalaysiaandSingapore Angku Apam Bakcang Banana leaf rice Bubur ayam Burasa Chwee kueh Claypot chicken rice Dodol Duck rice Economy rice Hainanese chicken rice Hainanese curry rice Kelupis Ketupat Lamban Lemang Pulut panggang Lontong Moci Nasi ambeng Nasi beriani Nasi campur Nasi dagang Nasi goreng Nasi goreng pattaya Nasi kandar Nasi kari Nasi katok Nasi kebuli Nasi kerabu Nasi lemak Nasi lemuni Nasi minyak Nasi paprik Nasi ulam Nagasari Onde-onde Penyaram Satti Sorru Tapai Wajik Indonesia Arem-arem Bakcang Bubur ayam Bugis Burasa Burgo Dodol Ketupat Klepon Ku Laklak Lemang Lemper Lepet Lontong Lontong balap Lontong cap go meh Lontong dekem Lontong sayur Lupis Madumongso Moci Nasi ambeng Nasi bakar Nasi beriani Nasi bogana Nasi campur Nasi goreng Nasi goreng jawa Nasi goreng pattaya Nasi gurih Nasi jamblang Nasi jinggo Nasi kapau Nasi kari Nasi kebuli Nasi kucing Nasi kuning Nasi lemak Nasi lengko Nasi liwet Nasi mandi Nasi megono Nasi minyak Nasi padang Nasi pecel Nasi tempong Nasi tim Nasi timbel Nasi tutug oncom Nasi uduk Nasi ulam Nagasari Onde-onde Pinyaram Pulot tartal Pundut Nasi Putu Putu mangkok Putu mayang Rijsttafel Serabi Tapai Tinutuan Tumpeng Wajik Philippines Aligue fried rice Ampaw Arroz a la cubana Arroz a la valenciana Arroz caldo Bagoong fried rice Balao-balao Baye baye Bibingka Biko Binakle Binalot Binignit Bringhe Buro (Tapay) Burong isda Champorado Dodol Espasol Ginataang mais Ginataang munggo Goto Java rice Junay Kalamay Kiampong Kiping Kuning Kutsinta Lugaw Mache Masi Moche Morisqueta tostada Moron Nasing biringyi Oko-oko Okoy Paelya Palitaw Pancit bihon Pancit choca Pancit Malabon Pancit palabok Panyalam Pastil Pichi-pichi Pilipit Pinipig Pusô Putli mandi Puto Bumbong Calasiao Puto seco Salukara Sapin-sapin Sayongsong Shakoy Silog Sinangág (Garlic fried rice) Sinigapuna Suman Tinapayan Tupig Myanmar(Burma) Burmese fried rice Buttered rice Coconut rice Htamanè Hsi htamin No htamin Thingyan rice Thailand American fried rice Khao chae Khao kaeng Khao kha mu Khao mu daeng Khao lam Thai fried rice Vietnam Bánh bèo Bun cha Bún riêu Bún bò Huế Bún thịt nướng Cơm hến Cơm tấm Cơm nắm Cơm rượu Gỏi cuốn Pho Rice noodles Xôi
Other	Brown rice Coconut rice Congee Instant rice Parboiled rice Puffed rice cakes Puffed rice Rice pudding Rice vermicelli White rice Yellow rice
Category WikiProject Food and drink