The crowd favorite: fried rice
It originated as a dish for using up leftover rice, and it has since conquered the whole world. That’s right, we’re talking about fried rice.
At first glance, every bowl looks alike, but if you taste carefully, you’ll find endless variety. Every country, every region and even every mother has their own recipe. We’ve listed the tastiest Asian variations for you.
Japan
In Japan, the best-known fried rice is named after the plate it is fried on: the hibachi. It may not mean much to you, but the word teppanyaki will probably ring a bell. Fried rice made on this plate is one of our favorites. Why? Adding butter makes the rice almost creamy and gives it a wonderfully rich flavor.
You read that right: cheese on your rice.
Indonesia
Nasi goreng (Indonesian for fried rice) remains a crowd favorite. It’s also very popular in Malaysia, but this dish’s roots really do lie in Indonesia. Nasi goreng features a few true Indonesian classics. Just like many Indonesian dishes, your plate of rice isn’t complete without trassi and sweet soy sauce. If you want an egg on top—as in this recipe—ask for nasi goreng special at a restaurant.
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China
Unlike the previous two countries, Chinese fried rice doesn’t use any form of soy sauce. Adding fish sauce makes the Chinese version a little lighter and fresher, while it’s still a delicious bowl of comfort food. Shaoxing rice wine, which you’ll find in almost every Chinese dish, gives the rice that distinctive Chinese flavor. This recipe from Steamy Kitchen uses marinated crab alongside Chinese sausage.
Korea
Without a doubt, it has the most fun name: in Korea, they call it bokkeumbap. It probably won’t surprise you that the Korean version contains fresh kimchi. Add a perfectly cooked egg and cheese, and we’re happy. You read that right: cheese on your rice. Try it with this recipe and you’ll be converted.
Ready to get cooking yourself?
Always use cold rice that is a day old. It has had time to dry out, giving it the perfect texture for frying. If you use freshly cooked, warm rice, this ultimate one-pan meal will turn into a soggy fiasco.
A good mise en place is also important. If you neatly cut and prepare all the ingredients beforehand, it’s just a matter of stir-frying for a few minutes. Always use a wok so you have plenty of surface area to cook on, and let it get really hot. And don’t go overboard with the sauce—the rice is what should shine.
