The Simple and Complex Flavors of Chinese Fried Rice - Henderson Edition
2024.8.4
by Angie Lei
Chinese Cuisine
Rice, egg, and soy sauce. These are the two most essential ingredients in making Chinese fried rice. Throughout its history, fried rice has adapted to the local flavors of its regions. The simplicity of fried rice makes the dish incredibly versatile, allowing the individual ingredients to shine.
Often the difference between homemade fried rice and those served at restaurants is the pan. Chinese restaurants will always use a wok on an open fire. This infuses the fried rice with a slightly smoky flavor called wok hay.
When visiting Chinese restaurants they often have many fried rice options, and it is easy to get confused. Today I will highlight some different fried rice dishes.
Yangzhou fried rice (扬州炒饭):
Yangzhou fried rice is arguably one of the most popular fried rice. It features cha siu (Chinese barbecue pork), shrimp, vegetables, and eggs. Some restaurants might serve it with sea cucumber, bamboo shoots, and scallops.
Dried scallops and egg white fried rice (瑤柱蛋白炒飯):
Dried scallops and egg white fried rice is a fragrant Cantonese classic which highlights the flavors of the dried scallops. A Chinese delicacy, dried scallops are often used as a seasoning for many dishes. Chinese restaurants incorporate the egg yolk into the rice before cooking, this creates its signature golden color on the rice.
Egg fried rice (蛋炒饭):
The most simple yet delicious fried rice. Its simplicity allows for the flavor of each ingredient and the wok to shine. There is a reason why it is still featured on Chinese menus; sometimes, simple is the best.
Chinese fried rice is a quintessential dish which has earned its place in kitchens worldwide, revered for its versatility, simplicity, and rich flavors. Hailing from China, this dish transforms leftover rice into a flavorful, satisfying meal, making it both an economical and practical choice.
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