Fried rice

Fried rice is a variety of great tastes dish as main course or appetizer to accompany meat or seafood. In Chinese banquets, often served fried rice as the penultimate dish, or before dessert. In America, the dish with a great way to use leftover rice, delicious. Together with the countries of Asia and America, fried rice popular in United Kingdom and West Africa and other Nations in the world.

Origins of the dish are unclear, but it is believed that the dish was created during the only dynasty that lasted from 589-618 a.d. yangchoo or "Yangzhou fried rice" was named after the city in Eastern Jiangsu Province of China, which is believed to be the place where invented fried rice. Contains pork barbecue, leeks, prawns, peas, Chinese rice dish on this essential that compared to all the others. Similar to "fried rice" yangchoo, special fried rice "appears" sometimes lists u.s.-China.

The key to great tasting dish of course, rice. Makes long grain rice dish best as low amylose concentration, making it less sticky rice medium or short-grain. Long grain brown rice can be used, but will give the flavor and consistency more Notre density, Corr white. There are also works like makes basmati and Jasmine aromatic well in these dishes.

Regardless of the type used, their rice and allowed to sit in the refrigerator for two to three days to get the best results. This allowed to dry thoroughly, which will prevent the dish from becoming soggy and constancy. If time allows for a two-day waiting period to three days, rice can be cooked, spread on baking sheet, and frozen for 25-30 minutes to simulate old rice. The texture will be slightly different, but will be drier and produces a result end better than using fresh cooked rice.

Can contain beef or pork or chicken or shrimp fried rice, or be achieved without meat. White is one common ingredient that could be hastened to dish or cooked separately and used as decoration. Often fried garlic and onions and leeks in the wok that season before adding other vegetables such as carrots, bean sprouts, bibods or bamboo. Some people think that the ingredients should be all individually cooked to preserve distinctive flavors and added together only at the end of the cooking time. Other sterfri components together blend aromas and flavors. In both cases, could serve the rice aonsisonid or enhanced with a small amount of soy sauce or oyster sauce, to which should be added slowly in small quantities so that the control does not taste scrumptious dish.