Fried rice

Asian rice dish

For the Middle Eastern and Central Asian rice dish, see Pilaf.

For the Cameroonian dish, see Jollof rice § Cameroon.

Fried rice

Thai-style seafood fried rice

Alternative names|

List

* 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 –/Malay
* sinangág – Tagalog
* sinanlag – Cebuano
* singlé násî \- Kapampángan

Type| Rice dish
Course| Main course
Place of origin| China
Region or state| Worldwide
Main ingredients| Cooked rice, cooking oil
Variations| Bokkeum-bap
Chāhan
Chǎo fàn
Khao phat
Nasi goreng

* Cookbook: Fried rice
*   Media: Fried rice

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 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 mampostea(d)o.

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 Bhutanese cities it is common to find fried rice street vendors stationing their food carts in busy streets or residential areas. Many Southeast Asian street food stands offer fried rice with a selection of optional garnishes and side dishes.

## Preparation

[edit]

Video depicting preparation of Chinese fried rice

Cooked rice is the primary ingredient, with a wide variety of additional ingredients, such as vegetables, eggs, meat (chicken, beef, pork, lamb, mutton), preserved meat (bacon, ham, sausage), seafood (fish, shrimp, crab), and mushrooms. Aromatics such as onions, shallots, scallions, leeks, ginger and garlic are often added for extra flavor. 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, mint leaves, sliced boiled eggs, toasted sesame seeds, seaweed flakes (gim or nori), sliced cucumber, tomato, lime, or pickled vegetables.

Making fried rice with fresh rice can prevent it from frying properly, leading to an undesirably soft texture.

## History

[edit]

Main article: Chinese fried rice § History

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

## Varieties

[edit]

### East Asia

[edit]

#### China

[edit]

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

Main article: Chinese fried rice

* Hokkien (or Fujian) fried rice (福建炒飯), 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, and other ingredients.
* Sichuan fried rice (四川炒飯) 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 (鴛鴦炒飯) 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 (揚州炒飯) 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".

#### Japan

[edit]

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 a variety of 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.

#### Korea

[edit]

Kimchi-bokkeum-bap

* 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.

### Southeast Asia

[edit]

#### Brunei, Indonesia, Malaysia and Singapore

[edit]

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

* Nasi goreng means fried rice in Indonesian and Malay languages. It is one of five national dish of Indonesia.[6] It is distinguished from other Asian fried rice recipes through the widespread use of sweet soy sauce (kecap manis) and ground shrimp paste. 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 endemic to Indonesia, Brunei, Malaysia, Singapore, and is also popular in the Netherlands.
* Nasi goreng jawa, which means "Javanese fried rice", commonly includes sambal ulek as a seasoning and has a spicy flavor.[7][8]
* Nasi goreng pattaya is Malaysian-style nasi goreng wrapped inside an egg omelette. The fried rice is generally mixed with a variety of vegetables and meat and garnished with tomato sauce. In Indonesia, the dish is called nasi goreng amplop.
* Nasi goreng ikan asin/masin is fried rice with salted fish.
* 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 Malaysian influences.
* Nasi goreng kambing, an Indonesian variety of fried rice including goat or lamb, is made with spices such as bay leaves, cloves, cardamom, and cumin. It is accompanied with acar, and krupuk. It is derived from Arab influences.[9]

#### Cambodia

[edit]

Cambodian seafood fried rice

* Bai cha (បាយឆា) is the Cambodian variation of fried rice and usually includes pork, sausages, eggs, garlic, soy sauce, and herbs.[10] There are numerous variations of the dish in Cambodia, including bai cha kapi (បាយឆាកាពិ) made with shrimp and shrimp paste (kapi).[11]

#### Myanmar

[edit]

Main article: Burmese fried rice

* 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.

#### Philippines

[edit]

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.[12]
* 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.
* Java rice, also called "yellow fried rice", is a Filipino fried rice dish characterized by its yellow-orange color due to the use of turmeric or annatto. It is commonly seasoned with pimiento, bell peppers, paprika or tomato ketchup. It is usually eaten with chicken barbecue (inihaw) dishes.[13]
* Morisqueta tostada, sometimes called "Spanish-style fried rice", is a very old colonial-era Chinese Filipino fried rice recipe with Spanish influences. The name of the dish translates to "toasted boiled rice" in Chavacano. It is characterized by the addition of sausage (chorizo de bilbao, chorizo de macao, or Chinese sausage), ham, shrimp, and spring onions.[14]
* 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 do not stick together.[15]

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.[15]

* Classic adobo rice is a one-dish meal of classic fried rice with crispy Philippine adobo flakes and salted duck egg with onion leeks.[16]
* The giant fried rice of SM City Baguio dubbed as “Rice and Shine 3.0” has 15 flavors using 1,600 kilogram of rice which served 16,000 visitors.[17]

#### Thailand

[edit]

Main article: Thai fried rice

Khao phat thale, seafood fried rice

Fried rice (Thai: ข้าวผัด, RTGS: khao 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.

#### Vietnam

[edit]

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

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

Cơm rang with eggs Mixed cơm chiên

### South Asia

[edit]

#### India

[edit]

* Fried rice is one of the most popular dishes of Indian Chinese cuisine in India.
* Curry fried rice is standard fried rice mixed with curry powder for a spicier flavor.
* Tava pulav or tawa pulao is a fried rice dish from Mumbai.[18][19]
* Chicken fried rice is fried rice with chicken pieces made in huge pan.
* Paneer fried rice is also popular with fried paneer mixed with spicy fried rice.

#### Nepal

[edit]

* 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.[20]

#### Sri Lanka

[edit]

Sri Lankan nasi goreng served with a fried egg

* Sri Lankan fried rice (Sinhala: ෆ්රයිඩ් රයිස්), (Tamil: வறுத்த அரிசி) is a Sri Lankan variation of the original Chinese version. However, basmati or other native varieties of rice are used and Sri Lankan spices are also added to it.[21][22]
* 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.[23]

### Pacific

[edit]

#### Hawaii

[edit]

* Hawaiian fried rice is a common style of fried rice in Hawaii usually containing 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.

### Americas

[edit]

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.

* Bacon and egg fried rice[24]

#### Ecuador

[edit]

Chaulafan de Pollo (Ecuadorian chicken fried rice)

* 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).

#### Cuba

[edit]

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.

#### Dominican Republic

[edit]

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. Dominican fried rice is known as chofán. The dish is made with leftover rice, celery, garlic, bell peppers, red onion, carrots, peas, and soy sauce sautéed in vegetable oil. Protein such as ham, chicken, eggs or shrimp can be added. What makes Dominican chofán distinct from other fried rice dish is the use of lippia (Jamaican oregano) and bouillon cube.

#### Peru

[edit]

* 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.

#### Puerto Rico

[edit]

* 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 bean sprouts, ginger, garlic, soy sauce, combined with popular Puerto Rican ingredients such as red beans, sweet plantains, squash, bacon, longaniza, and variety of vegetables. Puerto Rican fried rice is usually garnished with sesame seeds, avocado, cilantro, cheese or aioli. Left over stew beans can also be added. The beans are typically stewed in sofrito, tomato sauce, spices, pork, potatoes and other ingredients.

### Africa

[edit]

See also: Jollof rice

#### Ghana

[edit]

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. It's usually served with Shito (Pepper Sauce)

#### Nigeria

[edit]

Nigerian fried rice is made with parboiled rice (whether of the standard long-grain or Golden-Sella-basmati varieties), 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.

#### Tanzania

[edit]

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.

## Gallery

[edit]

* Fried rice dishes
* Ghanaian fried rice

* Beef fried rice topped with a sunny side up egg

* Szechwan fried rice is an Indo-Chinese dish[25]

* Cheolpan-bokkeum-bap on iron griddle

* Kimchi-bokkeum-bap, the most popular Korean fried rice

* Fuk gin caau faan, Hokkien fried rice

* Jyun joeng caau faan, Hong Kong-style "mandarin ducks" fried rice

* Khao phat, Thai fried rice

* Khao phat kaeng khiao wan, green curry fried rice

* Khao phat kaphrao, Thai fried rice with holy basil

* Khao phat pu, Thai fried rice with crab meat

* Nasi goreng with salted fish and egg

* Nasi goreng istimewa, special fried rice

* Javanese-Surinamese nasi goreng in The Netherlands

* Nasi goreng pattaya, Malaysian omelette rice

* Nigerian fried rice with fish, salad and steamed bean pudding

* Omurice (Japanese omelette rice) with fried rice inside

* Taiwanese fried rice

* Filipino sinangág with cashews

* Filipino tosilog breakfast with tocino and longganisa

## See also

[edit]

* Food portal
* Lists portal

* Arroz a la valenciana
* Arroz con pollo
* Arròs negre
* Biryani
* Bannu pulao
* Fried noodles
* Jambalaya
* Nam khao – a salad from Laos made with deep-fried rice balls and other ingredients
* Paella
* Pilaf
* Risotto
* Yam naem – a Thai salad prepared using fried curry rice and other ingredients

## References

[edit]

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". iFood.tv.
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. ^ Senja, Anggita Muslimah Maulidya Prahara. Nursastri, Sri Anindiati (ed.). "Kemenpar Tetapkan 5 Makanan Nasional Indonesia, Ini Daftarnya - Kompas.com". KOMPAS.com (in Indonesian). Jakarta: Kompas Cyber Media. Retrieved 2018-04-18.
7. ^ "Resep Cara Membuat Nasi Goreng Jawa Pedas Lezat". fimela.com. 9 September 2017.
8. ^ "Javanese Fried Rice - Kitchenesia". kitchenesia.grid.id.
9. ^ "Nasi Goreng Kambing Ala Kebon Sirih".
10. ^ Carter, Terence. "Cambodian Fried Rice Recipe – How to Make the Best Bai Cha". Grantourismo Travels. Retrieved 25 October 2019.
11. ^ Dunston, Lara (14 September 2020). "Shrimp Fried Rice With Shrimp Paste Recipe for Cambodia's Bai Cha Kapi". Grantourismo Travels. Retrieved 7 January 2021.
12. ^ "Crab Fat or Aligue Fried Rice". Kusina ni Teds. 3 July 2016. Retrieved 10 April 2020.
13. ^ "How to Make Yellow Fried Rice (Java Rice)". Manila Spoon. 24 June 2020. Retrieved 8 January 2024.
14. ^ "Morisqueta Tostada". Ang Sarap. 22 March 2021. Retrieved 6 January 2024.
15. ^ a b Vanjo Merano (30 July 2014). "Sinangag Recipe". Panlasang Pinoy. Retrieved 8 December 2014.
16. ^ Dy Zulueta, Dolly (August 18, 2024). "Classic Adobo Rice". The Philippine Star. Retrieved August 19, 2024.
17. ^ Fokno, Magdalena (October 4, 2024). "Baguio restaurants feed 16,000 in giant fried rice feast". Rappler. Retrieved October 5, 2024.
18. ^ Goyal Siraj, Ashima (15 June 2015). "Express Recipes: How to make Mumbai style Tawa Pulao". The Indian Express. Retrieved 18 August 2019.
19. ^ Gomes, Michael (3 January 2019). "How about some street food for brunch?". Khaleej Times. Retrieved 18 August 2019.
20. ^ "Bhuteko Bhat – We All Nepali". weallnepali.com. Archived from the original on 13 September 2015. Retrieved 29 August 2015.
21. ^ "Fried rice". wordpress.com. 8 August 2013. Retrieved 29 August 2015.
22. ^ "Sri Lankan Food: 40 of the Island's Best Dishes". Migrationology.com/. Archived from the original on 5 April 2016. Retrieved 4 January 2016.
23. ^ Cassim, Aysha Maryam (17 August 2016). "ශ්‍රී ලාංකික ආහාර සංස්කෘතිය වර්ණවත් කළ පෙර අපර දෙදිග රජබොජුන්". roar.media (in Sinhala). Roar. Retrieved 16 June 2018.
24. ^ "Bacon and Egg Fried Rice". Washington Post. Retrieved 15 February 2021.
25. ^ "Schezwan fried rice recipe - How to make schezwan fried rice". 4 August 2015.

* v
* t
* e

Rice dishes

* List of rice dishes
* List of fried rice dishes

North America|

* Arroz poblano
* Arroz a la tumbada
* Arroz con gandules
* Arroz con pollo
* Charleston red rice
* Diri ak djon djon
* Dirty rice
* Gallo pinto
* Glorified rice
* Gumbo
* Hawaiian haystack
* Hoppin' John
* Jambalaya
* Loco moco
* Locrio
* Mexican rice
* Moros y Cristianos
* Red beans and rice
* Rice Krispies Treats
* Rice and gravy
* Rice cereal
* Shrimp creole
* Sushi bake

South America|

* Arroz à grega
* Arroz a la valenciana
* Arroz chaufa
* Arroz tapado
* Bandeja paisa
* Pabellón criollo
* Rice and beans

Europe|

* Arroz a la cubana
* Arancini
* Arròs negre
* Arròs a banda
* Kedgeree
* Nasischijf
* Paella
* Rijsttafel
* Risalamande
* Risotto
* Riz Casimir
* Supplì
* Three-in-One

Africa|

* Banga rice
* Concoction rice
* Jollof rice
* Koshary
* Ofada rice
* Thieboudienne

West Asia|

* Bukhari
* Kabsa
* Kateh
* Kushari
* Lâpa
* Mandi
* Mansaf
* Maqluba
* Mujaddara
* Orez Shu'it
* Pilaf
* Sabzi polo
* Saleeg
* Sütlaç
* Tahdig
* Tahri
* Zerde

Central Asia|

* Plov
* Osh

South Asia|

* Baji
* Biryani
* Bisi Bele Bath
* Bora saul
* Chaaler Payesh
* Chitranna
* Chirha
* Chungapura Pitha
* Coconut rice
* Curd rice
* Congee
* Dosa
* Daal Bhaat
* Diyabath
* Galho
* Idiyappam
* Idli
* Jaa
* Jeera rice
* Jhalmuri
* Kabuli pulaw
* Khichdi
* Kori rotti
* Payesh/Payasam
* Murhi
* Kiribath
* Lamprais
* Kaha bath
* Nasi goreng
* Neer dosa
* Paniyaram
* Pakistani rice dishes
* Panta bhat
* Pulao
* Pittu
* Poha
* Pongal
* Pulihora
* Puliyogare
* Rice and curry
* Sevai
* Soft Khichuri
* Zafran Bhaat

East Asia|

| China|

* Boluo fan
* Baked pork chop rice
* Claypot chicken rice
* Erkuai
* Fried rice
* Gaifan
* Guoba
* Hokkien fried rice
* Migan
* Mixian
* Minced pork rice
* Rice noodle roll
* Siu mei rice
* Sticky rice
* Yangzhou fried rice
* Zongzi

|

Japan|

* Agemochi
* Botamochi
* Chahan
* Chazuke
* Chūkadon
* Donburi
* Doria
* Gyūdon
* Hayashi rice
* Hitsumabushi
* Ichijū-sansai
* Ikameshi
* Japanese curry
* Kamameshi
* Kankoro
* Karukan
* Katemeshi
* Katsudon
* Keihan rice
* Kiritanpo
* Mochi
* Moffle
* Okayu
* Omurice
* Onigiri
* Oyakodon
* Rice burger
* Senbei
* Sushi
* Taco rice
* Takikomi gohan
* Tamago kake gohan
* Tekkadon
* Uirō
* Unadon
* Yakimochi
* Zosui

Korea|

* Bap
* Bibimbap
* Bokkeum-bap
* Garae-tteok
* Gimbap
* Gyeongdan
* Heotjesatbap
* Hobak-juk
* Hoe-deopbap
* Injeolmi
* Jatjuk
* Jeonbok-juk
* Kimchi bokkeumbap
* Kongbap
* Nurungji
* Ogok-bap
* Sundae
* Tarak-juk
* Tteok
* Yaksik

Taiwan|

* Bí-hún
* Bí-pang
* Bí-tâi-ba̍k
* Chiayi turkey rice
* Chicken wing rice roll
* Donfan
* Fried rice
* Glutinous rice
* Tangyuan
* Khong bah png
* Kuih
* Lo bah png
* Milkfish congee
* Misua
* Mochi
* Sticky rice
* Ti hoeh koe
* Tube rice pudding
* Wa Gui [zh]
* Zongzi

Southeast Asia|

| Brunei,
Malaysia
and
Singapore|

* Angku
* Apam
* Bakcang
* Banana leaf rice
* Bubur ayam
* Burasa
* Chwee kueh
* Claypot chicken rice
* Dodol
* Duck rice
* Economy rice
* Hainanese chicken rice
* Hainanese curry rice
* Kelupis
* Ketupat
* Lamban
* Lemang
* Pulut panggang
* Lontong
* Moci
* Nasi ambeng
* Nasi beriani
* Nasi campur
* Nasi dagang
* Nasi goreng
* Nasi goreng pattaya
* Nasi kandar
* Nasi kari
* Nasi katok
* Nasi kebuli
* Nasi kerabu
* Nasi lemak
* Nasi lemuni
* Nasi minyak
* Nasi paprik
* Nasi ulam
* Nagasari
* Onde-onde
* Penyaram
* Satti Sorru
* Tapai
* Wajik

|

Indonesia|

* Arem-arem
* Bakcang
* Bubur ayam
* Bugis
* Burasa
* Burgo
* Dodol
* Ketupat
* Klepon
* Ku
* Laklak
* Lemang
* Lemper
* Lepet
* Lontong
* Lontong balap
* Lontong cap go meh
* Lontong dekem
* Lontong sayur
* Lupis
* Madumongso
* Moci
* Nasi ambeng
* Nasi bakar
* Nasi beriani
* Nasi bogana
* Nasi campur
* Nasi goreng
* Nasi goreng jawa
* Nasi goreng pattaya
* Nasi gurih
* Nasi jamblang
* Nasi jinggo
* Nasi kapau
* Nasi kari
* Nasi kebuli
* Nasi kucing
* Nasi kuning
* Nasi lemak
* Nasi lengko
* Nasi liwet
* Nasi mandi
* Nasi megono
* Nasi minyak
* Nasi padang
* Nasi pecel
* Nasi tempong
* Nasi tim
* Nasi timbel
* Nasi tutug oncom
* Nasi uduk
* Nasi ulam
* Nagasari
* Onde-onde
* Pinyaram
* Pulot tartal
* Putu
* Putu mangkok
* Putu mayang
* Rijsttafel
* Serabi
* Tapai
* Tinutuan
* Tumpeng
* Wajik

Philippines|

* Aligue fried rice
* Ampaw
* Arroz a la cubana
* Arroz a la valenciana
* Arroz caldo
* Bagoong fried rice
* Balao-balao
* Baye baye
* Bibingka
* Biko
* Binakle
* Binalot
* Binignit
* Bringhe
* Buro (Tapay)
* Burong isda
* Champorado
* Dodol
* Espasol
* Ginataang mais
* Ginataang munggo
* Goto
* Java rice
* Junay
* Kalamay
* Kiampong
* Kiping
* Kuning
* Kutsinta
* Lugaw
* Mache
* Masi
* Moche
* Morisqueta tostada
* Moron
* Nasing biringyi
* Oko-oko
* Okoy
* Paelya
* Palitaw
* Pancit bihon
* Pancit choca
* Pancit Malabon
* Pancit palabok
* Panyalam
* Pastil
* Pichi-pichi
* Pilipit
* Pinipig
* Pusô
* Putli mandi
* Puto
* Bumbong
* Calasiao
* Puto seco
* Salukara
* Sapin-sapin
* Sayongsong
* Shakoy
* Silog
* Sinangág (Garlic fried rice)
* Sinigapuna
* Suman
* Tinapayan
* Tupig

Myanmar
(Burma)|

* Burmese fried rice
* Buttered rice
* Coconut rice
* Htamanè
* Hsi htamin
* No htamin
* Thingyan rice

Thailand|

* American fried rice
* Khao chae
* Khao kaeng
* Khao kha mu
* Khao mu daeng
* Khao lam
* Thai fried rice

Vietnam|

* Bánh bèo
* Bun cha
* Bún riêu
* Bún bò Huế
* Bún thịt nướng
* Cơm hến
* Cơm tấm
* Cơm nắm
* Cơm rượu
* Gỏi cuốn
* Pho
* Rice noodles
* Xôi

Other|

* Brown rice
* Coconut rice
* Congee
* Instant rice
* Parboiled rice
* Puffed rice cakes
* Puffed rice
* Rice pudding
* Rice vermicelli
* White rice
* Yellow rice

* Category
* WikiProject Food and drink

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Lists of prepared foods

Dishes
by origin|

| Africa|

* Angolan
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|

North America|

* Mexican
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* Regional beverages
* Southern United States

South America|

* Argentine
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Asia|

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Europe|

* Azerbaijani
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* English
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* Typical Hungarian dishes
* Irish
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Oceania|

* Australian
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Caribbean|

* Anguillian
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Misc./other|

* Jewish
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By type
and origin|

| Breads|

* American
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|

Cheeses|

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Condiments|

* Filipino
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Desserts
and sweets|

* American
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Soups and stews|

* Chinese
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Snack foods|

* Snack foods by country
* Indian
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Misc.|

* American sandwiches
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* Puddings (savoury)
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By type|

| By cooking style|

* Baked goods
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|

By preparation
style|

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Breads, grains
and seeds|

* Almond
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* bread dishes
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* Ramen
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* Pasta dishes
* Rice
* Fried rice
* Rice cakes
* Rice pudding
* Rice and beans
* Sesame seed
* Toast

Dairy-based|

* Butter dishes
* Cheese dishes
* Fondues
* Cheeses
* Brined
* Yogurt-based

Fruits and
vegetables|

* Apple
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* Broccoli
* Cabbage
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* Potato
* French fry
* Salads
* Arab
* Thai
* Soy-based
* Squash and pumpkin
* Strawberry
* Sweet potato
* Tofu
* Tomato

Fish and
seafood|

* Clam
* Cod
* Crab
* Fish head
* Fish stews
* Fried fish
* Herring
* Raw fish
* Salmon
* Shrimp
* Sushi and sashimi
* Tuna

Meat-based|

* Barbecue
* Beef
* Shredded beef
* Steak
* Veal
* Chicken
* Duck
* Egg
* Scrambled eggs
* Goat
* Hamburgers
* Hot dogs
* Kebabs
* Lamb
* Meatball
* Mixed grill
* Pork
* Bacon
* Ham dishes
* Hams
* Sausages
* Sausage dishes

Soups and stews|

* Bean
* Blood
* Cheese
* Cream
* Fish and seafood
* Vegetable

Sweets|

* Cakes
* Candies
* Chocolate bars
* Chocolate-covered
* Cookies
* Sandwich cookie
* Shortbread
* Desserts
* Custard
* Doughnuts
* Pastries
* Choux pastry
* Poppy seed
* Pies, tarts and flans
* Puddings

Misc.|

* Ancient
* Bacon substitutes
* Baozi
* Brand name snacks
* Breakfast
* Cereals
* Drinks
* Brunch
* Chifa
* Christmas
* Chutneys
* Coconut
* Coconut milk
* Coffee
* Comfort
* Hangover remedies
* Hors d'oeuvre
* Tapas
* Made from maple
* Mushroom
* Pastries
* Pies, tarts and flans
* Porridges
* Relishes
* Sandwiches
* Soul
* Spit-roasted
* Street
* Syrups
* Tortilla-based
* Traditional

* Food portal
*  Category: Lists of foods

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Guangdong topics

Guangzhou (capital)

General|

* History
* Politics
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* Police

Geography|

* Cities
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* Chaoshan
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* Yuedong
* Pearl River
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* Nanling Mountains
* Pratas Island and the Vereker Banks (claimed)
* Shamian Island

Education|

* Guangzhou Education
* Shenzhen Education

Culture|

* Lingnan culture
* Cantonese people
* Varieties of Chinese
* Yue Chinese
* Hailufeng
* Teochew
* Hakka
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* Music
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* Wong Tai Sin
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* Cantonese merchants
* Red cotton flower
* Cantonese folktales
* The Legend of Five Goats
* Villain hitting
* Hakka people
* Teochew people
* Zhuang people
* Chu Hua Yuan

Cuisine|

* Cantonese cuisine
* Beef chow fun
* Chow mein
* Char siu
* Roasted suckling pig
* Bird's nest soup
* Seafood birdsnest
* Shumai
* Cantonese fried rice
* Dim sum
* Yum cha
* Leung cha
* Tong sui
* Hakka cuisine
* Teochew cuisine

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Other|

* Yale LUX

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