Fried rice originated from Yangzhou, China during the Sui Dynasty, created to use leftover ingredients. Its evolution reflects regional flavors and local ingredients around the globe.
Different countries have unique versions of fried rice; Thai fried rice uses jasmine rice and bold flavors, while Indian versions include spices like cumin and turmeric.
Yangzhou fried rice uses long-grain rice for better frying. Key ingredients often include chicken, Chinese ham, shrimp, and peas, and is made with day-old rice.
Chinese fried rice styles vary by region, with Cantonese versions showcasing a distinct blend of local ingredients and cooking techniques, highlighting the diversity within traditional recipes.
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