Chinese fried rice is a family of fried rice dishes popular in Greater China and around the world. It is sometimes served as the penultimate dish in Chinese banquets, just before dessert.
The earliest record of fried rice is found in the Sui dynasty (589–618 CE). Though the stir-frying technique used for fried rice was recorded in a much earlier period, it was only in the late Ming dynasty (1368–1644 CE) that the technique became widely popular.
Fried rice is believed to have started as a way to accommodate leftovers. Traditionally, Southern Chinese prefer their rice polished and plain, as a base staple to eat with meat and vegetables.
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Ingredients
- Egg
- Salt
- Onions
- Marrow
- Carrots
- Olive Oil
- Broccoli
- Cabbage
- Cauliflower
- Sesame Oil
- Basmati
- Spring Onion
- Chicken
- Unsalted
- Seasoning cubes
- Black pepper Corn
- Garlic and Ginger paste
See the video below for the preparation method!
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