Fried rice

Yángzhōu chǎofàn in Hong Kong, the most popular Chinese fried rice

• • Canton (or Wui Fan 燴飯) is a Cantonese style fried rice, typically served with a thick gravy poured on it.

Cantonese fried rice in a bowl

• • Hokkien (or Fujian) fried rice, a variation of Chinese fried rice, is from the Fujian region of China; it has a thick sauce poured and mixed over it which 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.[3]
  • Yin Yang Fried Rice is topped with two different types of sauce, typically a savory white sauce on one-half and a red tomato-based sauce on the other half. Elaborate versions use the sauces to create a yin-yang symbol.
  • Yeung chow (or Yangzhou) fried rice 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".

Chāhan, Japanese-Chinese fried rice

• Chāhan (チャーハン) or Yakimeshi (焼飯) is a Chinese-derived fried rice suited to Japanese tastes by the addition of katsuobushi for flavor, prepared with myriad ingredients.
• Omurice is fried rice wrapped inside an egg omelette. The fried rice is generally mixed with a variety of vegetables and meat. Often a variant called "Chicken Rice" (チキンライス chikinraisu) is used. Ketchup or some other tomato sauce is added to make this.

• Bokkeum-bap (볶음밥; lit. "fried rice") is made by stir-frying bap (cooked rice) with other ingredients in oil.[4] A wide range of fried rice dishes are common in Korean cuisine, often made with whichever ingredients are handy. In Korean restaurants, fried rice is a popular end-of-meal add-on.[5] After eating the 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 dishes, stir-fried, and browned.
  • Kimchi-bokkeum-bap (김치볶음밥; lit. "kimchi fried rice") is a popular variety of bokkeum-bap, prepared with kimchi and a variable list of other ingredients.

• Bai cha is a Khmer variation of fried rice that includes diced sausage, garlic, soy sauce, and herbs and is usually eaten as an accompaniment to meat.

Indonesian nasi goreng with chicken, fried egg, prawn cracker and vegetables

• Javanese fried rice – originating in Java, the dish commonly includes sambal ulek as a seasoning and have has a spicy flavor.[6][7]
• Nasi goreng is an Indonesian version of fried rice, and also popular in Malaysia and Singapore, the main difference compared to fried rice is that it is cooked using 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.
  • Nasi goreng pattaya is Malaysian 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.
  • Sambal fried rice found in Singapore is a variation of fried rice made with sambal, a condiment based on chilis and belachan, derived from Indonesian and Malay influences.

• Burmese fried rice (ထမင်း‌ကြော်, htamin gyaw) normally uses Burmese fragrant short grain rice (rounder and shorter than other varieties). A popular plain version consists of rice, boiled peas, onions, garlic, and dark soy sauce. An accompanying condiment could be ngapi kyaw (fried fish paste with shredded flakes) and fresh cucumber strips mixed with chopped onions, green chili, and vinegar.

Filipino sinangag, also commonly known as "garlic fried rice"

• Aligue rice, also known as "crab fat fried rice" or "aligue fried rice", is similar to sinangág, but with the notable addition of aligue (crab fat paste), which turns the dish a vivid orange-yellow. It can be combined with seafood like shrimp and squid and eaten as is, or eaten paired with meat dishes.[8]
• Bagoong fried rice is a type of Filipino fried rice using bagoong alamang (shrimp paste) as its main flavoring agent. Meat, scallions, as well as green mangoes are optionally additions.
• Sinangág, also called "garlic fried rice", is a Filipino fried rice cooked by stir-frying pre-cooked rice with garlic. The rice used is preferably stale, usually leftover cooked rice from the previous day, as it results in rice that is slightly fermented and firmer. It is garnished with toasted garlic, salt, and black pepper. The rice grains are ideally loose and not stick together.[9]

Sinangág is rarely eaten on its own, but is usually paired with a "dry" meat dish like tocino, longganisa, tapa, or spam. Unlike other types of fried rice, it does not normally use ingredients other than garlic, so it does not overwhelm the flavour of the main dish. When they do use other ingredients, the most common additions are scrambled eggs, chopped scallions, and cubed carrots. Cashews might also be added. Sinangág is a common part of a traditional Filipino breakfast, and it usually prepared with leftover rice from the dinner before. It is one of the components of the tapsilog breakfast and its derivatives.[9]

Khao phat amerikan, American fried rice

Thai fried rice (Thai: ข้าวผัด, RTGS: Khao Phat) has a flavor 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 typical of central Thai cuisine. It normally contains meat (chicken, shrimp, and crab are all common), egg, onions, garlic, and sometimes tomatoes. This widespread dish has many regional variants. Examples are coconut fried rice, pineapple fried rice, and basil fried rice.

• American fried rice (Thai: ข้าวผัดอเมริกัน, RTGS: Khao Phat Amerikan) is a Thai invention using hot dogs, fried chicken, and eggs as side dishes or mixed into fried rice with ketchup added. It was served to U.S. soldiers in Thailand during the Vietnam War, but now has become common in Thailand.[10] The Malaysian counterpart, substituting pork with chicken, is called nasi goreng USA.
• Green curry fried rice (Thai: ข้าวผัดแกงเขียวหวาน, RTGS: Khao Phat Kaeng Khiao Wan) is a Thai dish made from green curry and fried rice by using green curry paste mixed with fried rice. Each province of Thailand may have different flavors and ingredients, but the taste is still of green curry. This dish can be purchased in general restaurants or street food in Thailand.
  

  Khao phat kaeng khiao wan,Green curry fried rice
• Thai curry fried rice (Thai: ข้าวผัดผงกะหรี่, RTGS: Khao Phat Phong Kari) is a fried rice with Thai curry powder, meat or seafood, or vegetables. This dish can be purchased in countryside restaurants or as street food in Thailand.

• Cơm chiên or Cơm rang is a Vietnamese variation of the Chinese fried rice that includes diced sausage, stirred eggs, soy sauce, and onions.

• Fried rice is one of the most popular Indian Chinese cuisine in eastern and northern India.

• Curry fried rice is standard fried rice mixed with curry powder for a spicier flavor.

• The Tava Pulav or Tawa Pulao is a fried rice dish from Mumbai.[11][12]

• Bhuteko bhat (भुटेको भात) is a Nepalese version of fried rice generally eaten with Achar; However, curry and dhal may also be served alongside it.[13]

Sri Lankan nasi goreng served with a fried egg

• Sri Lankan fried rice (Sinhala: 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.[14][15]
• Nasi goreng (Sinhala: නාසි ගොරේන්) is a popular fried rice dish widely eaten throughout the country. It entered Sri Lankan cuisine through cultural influences from the Malay and Indonesian cuisines.[16]

• Hawaiian fried rice this common style of fried rice in Hawaii usually contains egg, green onions, peas, cubed carrots, and either Portuguese sausage or Spam, or both, and is sometimes available with kimchi added. It is normally cooked in sesame oil.

Arroz frito is a denomination used in the Spanish speaking world, meaning "fried rice", with adjectives describing the Chinese-inspired varieties, e.g. arroz chino, arroz cantonés, or local specialties arroz chaufa/chaulafán/chaufán/chofán, arroz frito tres delicias.

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

Arroz frito, Cuban-Chinese fried rice

• Arroz frito (Cuban fried rice) is very similar to "special fried rice". It 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, or crab. Chinese Cubans are responsible for the dish's introduction.

• Arroz chaufa is 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 may use dried meat, beef tongue, alligator, or lizard in place of more traditional meats. In some regions, the rice is replaced with quinoa or pearled wheat, while in others the rice is mixed with noodles. Aeropuerto is a big Peruvian arroz chaufa dish containing fried noodles and many other additions.

• Arroz mamposteao is a kind of fried rice in Puerto Rico. It was brought to the island by Chinese immigrants and is usually made with leftover rice and typically Asian ingredients such as soy sauce, combined with popular Puerto Rican ingredients such as beans.

• Fried Rice with Oyster Sauce – is fried rice incorporating oyster sauce.

• Arroz chau-chau – is fried rice in Portuguese, and in Portugal it is often served as an accompaniment to other food.

Nigerian fried rice is made with long-grain rice, protein (such as beef liver, chicken, pork, or shrimp), vegetables (such as carrots, peas, green beans, onions, and chillies), herbs and spices (such as thyme, pepper, and curry powder), and so on.