Preparation
Fried rice is made from cold rice already cooked by steaming. The use of leftover rice and other leftover ingredients is common when cooked at home. It is important to use leftover rice because the moisture in fresh rice will cause it to steam instead of fry. The oil may be seasoned with aromatics such as garlic before the rice and other ingredients are stir-fried together in a wok. The other ingredients used in fried rice are greatly varied. They can include eggs, meat (chicken, beef, or cured pork), seafood (shrimp or lobster), vegetables (carrots, broccoli, bean sprouts, celery, peas, corn), mushrooms, spices and peppers, and soy sauce or sometimes oyster sauce. The base of vegetable fried rice does not contain any meat or seafood; others are named for the primary addition (e.g., "chicken fried rice" or "shrimp fried rice"). Other "house" versions may contain several meats and seafoods. It is often stir-fried in a wok with vegetable oil or animal fat to prevent sticking, as well as for flavor. Onions, scallion and garlic are often added for extra flavor. It is popularly eaten either as an accompaniment to another dish, or as a course by itself. Popular garnishes include fried shallots, sprigs of parsley or coriander leaves, carrots carved into intricate shapes or sliced chili sprinkled on top of the heaped rice.
Many food stands found on the streets across Southeast Asia serve fried rice with a selection of garnishes and side dishes that the customer can choose to add.
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