Hokkien fried rice

Hokkien Fried Rice is a popular dish in Southeast Asia, particularly in Singapore, Malaysia, and parts of Indonesia. It is a variant of the traditional Chinese fried rice, distinguished by its unique preparation method and ingredients.

History

The dish originated from the Fujian (Hokkien) province in China, where it was a staple food for the local people. It was later brought to Southeast Asia by Chinese immigrants and has since become a popular dish in the region.

Ingredients

Hokkien Fried Rice typically includes rice, egg, shrimp, pork, and a variety of vegetables such as carrots, peas, and onions. It is often seasoned with soy sauce, oyster sauce, and sesame oil.

Preparation

The preparation of Hokkien Fried Rice involves frying the rice and ingredients separately before combining them. The rice is usually cooked a day in advance and left to cool, which helps to prevent it from becoming too sticky during the frying process. The ingredients are then stir-fried in a wok, with the rice added last.

Variations

There are several variations of Hokkien Fried Rice, including Penang Hokkien Fried Rice, which includes sambal, a spicy chili paste, and Singaporean Hokkien Fried Rice, which includes curry powder for a spicier flavor.

See also

• Fried rice
• Chinese cuisine
• Singaporean cuisine
• Malaysian cuisine

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