First of all, there are countless varieties of fried rice.It is prepared and used differently in China than in Southeast Asia. In my opinion, it is more of a kind of upgraded side dish in China, which is used instead of “normal” pure cooked rice. In Southeast Asia, it is more of a main course for one person. But there, too, there are differences, both within countries and between countries.
In general, fried rice is considered a leftover food.Cooked rice, meat and vegetable leftovers from the previous day are used.
In Thailand it is usually prepared with fish sauce and called khao pad, while in Indonesia the version Is Nasi Goreng Spesial, a _variant in which the egg is not fried as scrambled eggs as in other countries, but laid over it as a fried egg. Is.
Especially from Malaysia I know many variations, besides the standard Nasi Goreng, there are among others Nasi Goreng Kampung (a variation with dried anchovies and chillies), Nasi Goreng Cina (in Chinese style), Nasi Goreng USA (“American Fried Rice”, with supposedly American ingredients, such as sausages and ketchup).In Malaysia and Indonesia, crab paste is commonly used. Other countries also have their own more or less different variants
As these examples show, there are no limits to the imagination and it is difficult to speak of authentic fried rice.Here are a few examples that I have already tried myself and which are authentic according to my experiences (at least they taste like this).
Khao Pad Moo – Roasted Thai rice with pork
For one person:
1 tbsp oil
2 cloves garlic
100 g pork chips
60 g broccoli
250g cooked jasmine rice (for uncooked rice, you have to assume less grams, as the rice increases in weight when cooking)
1 tbsp light Thai soy sauce
1 pinch of sugar
1 tbsp fish sauce
Finely chop garlic, cut meat into fine strips, brush broccoli, wash and cut into florets
Heat the oil, fry the garlic in it, add the meat and stir over the heat.Stir in the egg, add rice and mix well, mix broccoli, then add sauces, sugar and pepper.
The whole cooking process takes only a few minutes.The meat can be replaced by any other type of meat or shrimp, as well as other vegetables.
In Thailand, fish sauce with small spicy chillies cut into rings is often on the table for individual seasoning, as well as travel vinegar with larger, milder chilli rings, as well as chilli powder and sugar.
Chao Fan – Chinese fried rice
For 4 people
250g long-grain rice (uncooked)
4 tbsp oil
100g cooked ham
Cook rice according to the source method, allow to cool well (also goes overnight in the refrigerator)
Brew the tomato with boiling water, quench and skin, then core and cut into small cubes.
Wash cucumber and toss small.
Cut ham into small
Heat the oil, stir in the tomato, cucumber and ham over a medium heat for about 30 seconds, add the rice, season with salt and pepper and fry for another two minutes.You can also fry an egg with if you like.
Nasi Goreng (Malaysian version)
Ingredients for 1 person:
200g long-grain rice
About 2 cm crab paste (Malaysian Belacan, alternatively also Thai crab paste)
2 cloves garlic
1 large mild chilli (you can take the normal pepperoni from the supermarket)
Mixed meat inlay and/or tofu (in Malaysia different meats are often used as opposed to Thailand, depending on what is there, you can take a few pieces of chicken, 1 to 2 shrimp and a few strips of fried tofu)
1 tsp dark soy sauce (sweet, e.g. ketjap manis)
1 tsp light soy sauce
2 tbsp vegetable oil
2 tbsp sesame oil
Cook rice and let it cool
Chop shallots and garlic small
Core the chilli and cut it into small pieces
Add the egg to a cup, season with salt and pepper and mix
Cut spring onions into rings
Put the crab paste, chilli, garlic and shallots in a mortar and crush, carefully mixing with a spoon.
Heat the sesame oil and soften the paste from the mortar in it.Add the soy sauce and rice and fry over a high heat, then reduce heat and push the rice mixture to the edge, creating a hollow in the middle. Add the oil there and put the egg in it, fry, then mix well and continue frying until the egg stops. Add spring onions and serve immediately. Here, too, you can fry different vegetables. Carrot and cabbage strips are common, but in principle everything works. For the Indonesian version, I would do it similarly, but fry the egg to the fried egg beforehand and then put it over it.
Individually seasoned is often with chilli sauce (Sri Racha)
These were now only three, variable examples.On Chefkoch.de and various blogs about the respective countries you will find countless other examples