Where can I get cooked rice sevai
Thai style seafood fried rice seasoned with shrimp paste
|place of origin||China|
|Region or state||Worldwide|
|Main ingredients||Cooked rice, cooking oil|
Fried rice is a dish made from boiled rice that has been fried in a wok or pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten alone or as an accompaniment to another dish. Fried rice is a popular ingredient in East Asian, Southeast Asian, and certain South Asian cuisines, as well as a national staple dish of Indonesia and Malaysia. As a homemade dish, fried rice is usually made from ingredients leftover from other dishes, resulting in myriad variations. Fried rice was first developed in China during the Sui Dynasty. Therefore, all fried rice dishes can have their origins in Chinese fried rice. 
Many types of fried rice have their own specific list of ingredients. Common varieties in China include Yangzhou fried rice and Hokkien fried rice. Japanese chāhan is considered a Japanese Chinese dish made from Chinese fried rice dishes. Indonesian, Malaysian and Singaporean constructed similarly in Southeast Asia Nasi Goreng and Thai Khao Phatare popular dishes. In the west, most vegetarian restaurants have invented their own types of fried rice, including fried rice with eggs. Fried rice can also be found on the menus of American restaurants that offer cuisines without an indigenous tradition of the dish. Additionally, the cuisines of some Latin American countries include variations of 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. In some Asian countries, small restaurants, street vendors, and traveling vendors specialize in serving fried rice. In Indonesian cities, it is common to find fried rice street vendors driving their food truck through the streets and stationing it in busy streets or residential areas. Many Southeast Asian street food stalls offer fried rice with a selection of optional side dishes and side dishes.
Cooked rice is the main ingredient with countless additional ingredients such as vegetables, eggs, meat (chicken, beef, pork, lamb, mutton), canned meat (bacon, ham, sausage), seafood (fish, prawns, crabs), mushrooms, among others. Flavors such as onions, shallots, green onions, leeks, and garlic are often added for added flavor. Various edible oils such as vegetable oil, sesame oil, clarified butter or lard can be used to grease the wok or pan to prevent sticking and to improve the taste. Fried rice dishes can be seasoned with salt, various types of soy sauce, oyster sauce, and many other sauces and spices. Popular side dishes are chopped spring onions, sliced chilli, fried shallots, sprigs of parsley or coriander leaves as well as roasted sesame seeds, algae flakes (gim or nori), cucumber slices, tomatoes, limes or pickled vegetables.
The earliest record of fried rice is from the Sui Dynasty (589–618 AD) in China.  It Fried rice is believed to have started as a way to reuse scraps of rice due to Chinese taboos on food waste.
East Asia 
- Canton (or Wui fan燴 飯) is a Cantonese-style fried rice that is usually served with a thick sauce.
- Hokkien (or Fujian) fried rice (福建 炒飯), a variation on Chinese fried rice, comes from the Fujian region of China. A thick sauce is poured over it and mixed, which may contain mushrooms, meat, vegetables, etc.
- Szechwan Fried Rice （（炒飯） is a spicy fried rice from Sichuan that uses doubanjiang chili sauce with garlic, spring onions and red onions. 
- Yin Yang Fried Rice (駌 鴦 炒飯）) is topped with two different types of sauces, usually a zesty 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.
- The fried rice Yeung Chow (or Yangzhou) (揚州 炒飯) consists of generous servings of shrimp and scrambled eggs as well as grilled pork. This is the most popular fried rice served in Chinese restaurants and is commonly referred to simply as "special fried rice" or "home fried rice".
- Chāhan (チ ャ ー ハ ン) or Yakimeshi (焼 飯) is a fried rice from China that is made by adding Katsuobushi for the taste, which is prepared with innumerable ingredients, is suitable for the Japanese taste.
- Omurice is fried rice that is in a Egg omelette is wrapped. The fried rice is generally mixed with a variety of vegetables and meats. A variant called "chicken rice" (ik キ ン ラ イ ik Chikinraisu) is often used. Ketchup or another tomato sauce is added to this.
- Bokkeum-Bap (볶음밥; literally "fried rice") is made by frying bap (cooked rice) with other ingredients in oil.  In Korean cuisine, a wide variety of fried rice dishes are common, often prepared with the handy ingredients. In Korean restaurants, fried rice is a popular end-of-meal add-on.  After consuming the on one Table stove Cooked main courses are cooked along with rice Gimgaru ( Seaweed flakes ) and sesame oil are often added directly to the leftovers of the main dishes, fried and browned.
- Kimchi Bokkeum Bap (김치 볶음밥; literally "fried kimchi rice") is a popular variety of Bokkeum-Bap made with kimchi and a variable list of other ingredients.
Southeast Asia 
Indonesia, Malaysia, Singapore
- Nasi Goreng means fried rice in both Indonesian and Malay languages. It differs from other Asian fried rice recipes because of 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 spices like Sambal , Acar and Krupuk accompanied . It is endemic to Brunei, Indonesia, Malaysia, Singapore, and also popular in the Netherlands.
- Nasi Goreng Jawa , which means "Javanese Fried Rice", usually contains Sambal Ulek as a seasoning and has a spicy taste.  
- Nasi Goreng pattaya is Malaysian style Nasi Goreng wrapped in an egg omelette. The fried rice is usually mixed with a variety of vegetables and meats and garnished with tomato sauce. In Indonesia the dish is called Nasi Goreng Amplop .
- Fried sambal rice from Singapore is a variation of fried rice made from sambal, a spice based on chilies and belachan, which comes from Indonesian and Malay influences.
- Burmese Fried Rice (ထမင်း ကြော်, htamin gyaw ) usually uses Burmese fragrant short grain rice (rounder and shorter than other varieties). A popular simple version is made with rice, cooked peas, onions, garlic, and dark soy sauce. An accompanying spice could Ngapi Kyaw (fried fish paste with crushed flakes) and fresh cucumber strips mixed with chopped onions, green chilli, and vinegar.
- Aligue rice, also known as "crab fat fried rice" or "aligue fried rice", is similar Sinangág , but with the notable addition of Aligue (Crab fat paste), which gives the dish a vibrant orange-yellow receives
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