Fried rice
Thai-style seafood fried rice
Alternative names
  • arroz mamposteao – Puerto Rican Spanish
  • arroz frito – Philippine Spanish
  • bai cha (បាយឆា) – Khmer
  • bokkeum-bap (볶음밥) – Korean
  • bhuteko bhat (भुटेको भात) – Nepalese
  • yakimeshi (焼飯) – Japanese
  • chǎofàn (炒饭(s); 炒飯(t)) – Chinese
  • chaulafan – Ecuadorian Spanish
  • chaufa – Peruvian Spanish
  • cơm chiên, cơm rang – Vietnamese
  • htamin gyaw (ထမင်းကြော်) – Burmese
  • khao pad (ข้าวผัด) – Thai
  • nasi goreng – Indonesian/Malay
  • sinangág – Tagalog
  • sinanlag – Cebuano
  • singlé násî - Kapampángan
TypeRice dish
CourseMain course
Place of originChina
Region or stateWorldwide
Main ingredientsCooked rice, cooking oil
Chǎo fàn
Khao phat
Nasi goreng
Arroz chaufa, Peruvian-Chinese fried rice
Korean kimchi-bokkeum-bap

Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui dynasty in China.[1]

Many varieties of fried rice have their own specific list of ingredients. In China, common varieties include Yangzhou fried rice and Hokkien fried rice. Japanese chāhan is considered a Japanese Chinese dish, having derived from Chinese fried rice dishes. In Southeast Asia, similarly constructed Indonesian, Malaysian, and Singaporean nasi goreng and Thai khao phat are popular dishes. In the West, most restaurants catering to vegetarians have invented their own varieties of fried rice, including egg fried rice. Fried rice is also seen on the menus of non-Asian countries restaurants offering cuisines with no native tradition of the dish. Additionally, the cuisine of some Latin American countries includes variations on fried rice, including Ecuadorian chaulafan, Peruvian arroz chaufa, Cuban arroz frito, and Puerto Rican arroz mamposteao.

Fried rice is a common street food in Asia and other parts of the world. In some Asian countries, small restaurants, street vendors and traveling hawkers specialise in serving fried rice. In Indonesian cities it is common to find fried rice street vendors moving through the streets with their food cart and stationing it in busy streets or residential areas. Many Southeast Asian street food stands offer fried rice with a selection of optional garnishes and side dishes.


Cooking Chinese fried rice video

Cooked rice is the primary ingredient, with myriad additional ingredients, such as vegetables, eggs, meat (chicken, beef, pork, lamb, mutton), preserved meat (bacon, ham, sausage), seafood (fish, shrimp, crab), mushrooms, among others. Aromatics such as onions, shallots, scallions, leeks, and garlic are often added for extra flavor. Various cooking oils, such as vegetable oil, sesame oil, clarified butter, or lard can be used to grease the wok or frying pan to prevent sticking, as well as for flavor. Fried rice dishes can be seasoned with salt, different types of soy sauce, oyster sauce, teriyaki sauce and 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.

Typically, leftover rice that has been chilled is used rather than freshly cooked rice, as the high moisture content of fresh rice can prevent it from frying properly, leading to an undesirably soft texture.


Main article: Chinese fried rice § History

The earliest record of fried rice is in the Sui dynasty (589–618 AD) in China.[2]


East Asia


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

Main article: Chinese fried rice


Chāhan, Japanese-Chinese fried rice



Southeast Asia


Cambodian seafood fried rice

Indonesia, Malaysia, Singapore

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


Main article: Burmese fried rice


Filipino sinangag, also commonly known as "garlic fried rice"
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.[14]


Main article: Thai fried rice

Khao phat thale, seafood fried rice

Fried rice (Thai: ข้าวผัด, RTGSkhao phat, pronounced [kʰâ(ː)w pʰàt]) in Thailand is typical of central Thai cuisine. In Thai, khao means "rice" and phat means "of or relating to being stir-fried". This dish differs from Chinese fried rice in that it is prepared with Thai jasmine rice instead of regular long-grain rice. It normally contains meat (chicken, shrimp, pork, and crab are all common), egg, onions, garlic and sometimes tomatoes. The seasonings, which may include soy sauce, sugar, salt, possibly some chili sauce, and the ubiquitous nam pla (fish sauce), are stir-fried together with the other ingredients. The dish is then plated and served with accompaniments like cucumber slices, tomato slices, lime, sprigs of green onion and coriander, and prik nam pla, a spicy sauce made of Thai chili, fish sauce, and chopped garlic.


Cơm chiên, Da Nang, Vietnam
A plate of homemade cơm rang
Cơm rang with eggs
Mixed cơm chiên

South Asia



Sri Lanka

Sri Lankan nasi goreng served with a fried egg




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.



Arroz frito, Cuban-Chinese fried rice

Dominican Republic

An estimated 30,000 people of Chinese origin live in the Dominican Republic. Migration from China began in the second half of the 19th century. Fried rice alongside fried chicken (chicarrón de pollo) has been the biggest influence. Dominican fried rice is known as chofán. The dish is made with leftover white rice, celery, peppers, onions, carrots, peas, soy sauce and ham, chicken, eggs or shrimp sautéed in vegetable oil.


Puerto Rico


See also: Jollof rice


Ghanaian fried rice is one of the more contemporary dishes and can be found in almost every Ghanaian restaurant. It is usually made with Jasmine rice, long grain, or basmati rice. The rice is stir-fried with vegetables(carrots, spring onions, peas, green and red bell peppers), eggs, meats of choice(chicken, beef, shrimp), and spices like chili, curry powder, and salt. The sauces mixed with Ghanaian fried rice are usually soy sauce and chicken broth.


Nigerian fried rice is made with long-grain rice, diced fried cow liver (optional) or shrimp, protein ( 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. This dish was created by the Yoruba people and spread as a Nigerian staple.


Tanzania fried rice is made with long-grain rice, protein (such as beef liver, chicken, 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.


See also


  1. ^ Bruce Kraig; Colleen Taylor Sen (2013). Street Food Around the World: An Encyclopedia of Food and Culture. ABC-CLIO. p. 183. ISBN 9781598849554.
  2. ^ "Chinese Fried Rice".
  3. ^ "Szechuan Fried Rice". China Sichuan Food. 16 November 2014.
  4. ^ (in Korean) "볶음-밥". Standard Korean Language Dictionary. National Institute of Korean Language. Archived from the original on 7 March 2018. Retrieved 4 March 2017.
  5. ^ Kim, Keith (29 March 2012). "10 of Seoul's Most Famous and Popular Galbi Restaurants". Seoulistic. Retrieved 4 March 2017.
  6. ^ Carter, Terence. "Cambodian Fried Rice Recipe – How to Make the Best Bai Cha". Grantourismo Travels. Retrieved 25 October 2019.
  7. ^ Dunston, Lara (14 September 2020). "Shrimp Fried Rice With Shrimp Paste Recipe for Cambodia's Bai Cha Kapi". Grantourismo Travels. Retrieved 7 January 2021.
  8. ^ "Resep Cara Membuat Nasi Goreng Jawa Pedas Lezat". 9 September 2017.
  9. ^ "Javanese Fried Rice - Kitchenesia".
  10. ^ "Nasi Goreng Kambing Ala Kebon Sirih".
  11. ^ "Crab Fat or Aligue Fried Rice". Kusina ni Teds. 3 July 2016. Retrieved 10 April 2020.
  12. ^ "How to Make Yellow Fried Rice (Java Rice)". Manila Spoon. Retrieved 8 January 2024.
  13. ^ "Morisqueta Tostada". Ang Sarap. Retrieved 6 January 2024.
  14. ^ a b Vanjo Merano (30 July 2014). "Sinangag Recipe". Panlasang Pinoy. Retrieved 8 December 2014.
  15. ^ Goyal Siraj, Ashima (15 June 2015). "Express Recipes: How to make Mumbai style Tawa Pulao". The Indian Express. Retrieved 18 August 2019.
  16. ^ Gomes, Michael (3 January 2019). "How about some street food for brunch?". Khaleej Times. Retrieved 18 August 2019.
  17. ^ "Bhuteko Bhat – We All Nepali". Archived from the original on 13 September 2015. Retrieved 29 August 2015.
  18. ^ "Fried rice". Retrieved 29 August 2015.
  19. ^ "Sri Lankan Food: 40 of the Island's Best Dishes". Archived from the original on 5 April 2016. Retrieved 4 January 2016.
  20. ^ Cassim, Aysha Maryam (17 August 2016). "ශ්‍රී ලාංකික ආහාර සංස්කෘතිය වර්ණවත් කළ පෙර අපර දෙදිග රජබොජුන්". (in Sinhala). Roar. Retrieved 16 June 2018.
  21. ^ "Bacon and Egg Fried Rice". Washington Post. Retrieved 15 February 2021.
  22. ^ "Schezwan fried rice recipe - How to make schezwan fried rice". 4 August 2015.