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.
Thai-style seafood fried rice
Arroz chaufa, Peruvian-Chinese fried rice
Korean kimchi-bokkeum-bap
Yángzhōu chǎofàn in Hong Kong, the most popular Chinese fried rice
Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice, African rice or wild rice, glutinous or non-glutinous, long-, medium-, or short-grain, of any colour, can be used. Rice for cooking can be whole grain or milled.
A bowl of cooked white rice
Boiled white Japonica rice in gamasot, a traditional Korean cauldron
A close-up view of steamed Thai sticky rice in a traditional Lao rice steamer
A dish of keema served with cooked rice in Karachi, Pakistan