Fried Rice?!
Answers: Does anyone know the history behind chinese fried rice?
Fried rice is a popular component of Chinese cuisine and other forms of Asian cuisine. It originated as a home made dish from Tao Feng, who was a very famous chef at the time in China, made from cold leftover rice fried with other leftover ingredients.[1] It is sometimes served as the penultimate dish in Chinese banquets (just before dessert).
There are dozens of varieties of fried rice, each with their own specific list of ingredients. In Asia, the more famous varieties include Yangchow (Yangzhou) and Fukien (Fujian) fried rice. In the West, Chinese restaurants catering to non-Chinese clientele have invented their own varieties of fried rice including egg fried rice, Singaporean (spicy) fried rice and the ubiquitous 'special fried rice'.
Fried rice is a common staple in American Chinese cuisine, especially in the westernized form sold at fast-food stands. The most common form is a basic fried rice, often with some mixture of eggs, scallions, and vegetables, with chopped meat (usually pork or chicken, sometimes beef or shrimp) added at the customer's discretion. Fried rice is also seen in other American Asian restaurants, even in cuisines where there is no native tradition of the dish such as the Caribbean. The dish is also a staple of Chinese restaurants in the United Kingdom (both "sit-in" and "takeaway"), and fried rice is very popular in the West African nations of Ghana and Togo, both as a restaurant food and as street food.
Ingredients
Ingredients used in fried rice are greatly varied. They can include vegetables such as carrots, bean sprouts, celery, peas, and others, as well as chicken, pork (cha siu), shrimp, or tofu. Often cooked in a wok, it includes vegetable oil or animal fat to prevent sticking, as well as for flavor. Bits of egg provide flavor. Chili pepper or hot sauces often add a spicy touch to this dish or are offered in a small dish separate to the rice. Many cooks season the fried rice with black pepper. Soy sauce gives fried rice its brown color and savory taste. Often, onions and garlic add zest and extra flavor. It is popularly eaten either as an accompaniment to another dish or, alternatively on its own as a course by itself.
Popular garnishes include fried shallots, sprigs of parsley, carrots carved into intricate shapes or sliced chili sprinkled on top of the heaped rice. Many food stands found on the streets across Southeast Asia will serve fried rice on the spot expecting the customer to choose which garnishes to add.
Basic method
Fried rice is made from cold rice which has already been cooked by boiling. The wok is heated with some oil, until it starts smoking. Rice is stirred quickly and uniformly to prevent burning, and to coat the rice grains with oil to prevent sticking. After 1-2 minutes the rice is flavored to taste and stirred thoroughly, then the other ingredients are added.
More often than not, the rice is also tossed with an egg to smooth its texture and enhance its flavor, and hence the name 蛋炒飯, dan chao fan, meaning simply egg with fried rice. The most common method of preparing 蛋炒飯 would be to stir fry spices like chopped garlic in a wok briefly to release its aroma (a process called "爆香"), and then to crack an egg into the wok; before the egg becomes completely cooked the rice is then added, and after some intense stir frying it is ready to be served
Fried rice is a popular component of Chinese cuisine and other forms of Asian cuisine. It originated as a home made dish from Tao Feng, who was a very famous chef at the time in China, made from cold leftover rice fried with other leftover ingredients. It is sometimes served as the penultimate dish in Chinese banquets (just before dessert).
its made with all the left over ...........mix it up........rat,cheese,bat pee etc...