friedrice

Friedrice, commonly referred to as fried rice, is a dish of stir-fried cooked rice prepared in a wok or skillet with oil, vegetables, and a protein, and seasoned with soy sauce or other flavorings. Its defining technique is to cook grains quickly at high heat while keeping them distinct rather than mushy. The dish appears in many East and Southeast Asian cuisines and in the kitchens of the Asian diaspora, with numerous regional variants.

A typical friedrice begins with day-old rice, eggs, and vegetables such as peas, carrots, and onions, plus a protein such as chicken, pork, shrimp, or tofu. Flavorings vary by region and may include soy sauce, fish sauce, oyster sauce, or kecap manis. Distinct styles include Chinese chao fan, Japanese chāhan, Indonesian nasi goreng, Thai khao phat, Korean bokkeumbap, and Filipino sinangag.

Preparation emphasizes heat management and timing. Cook the protein first, set it aside, then scramble the eggs, and finally add the rice and vegetables. Use a hot wok or skillet, add oil, and toss ingredients quickly to keep grains separate. Cold, day-old rice is preferred, and over-stirring should be avoided before all components are heated through. A finishing touch can be scallions or a light drizzle of sesame oil.

Friedrice is a practical, adaptable dish that can serve as a main course or a side. It supports leftovers and can accommodate vegetarian, vegan, or gluten-free diets by adjusting proteins and sauces. Leftovers should be refrigerated promptly and reheated to steaming hot.