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TASTY RECIPE

Nasi goreng typically

Chinese Olive Fried R ice Ingredients 3 cups cooked jasmine rice (preferably overnight rice) 2 tbsp oil 3 cloves garlic, minced 1 small onion, diced 150g chicken breast or thigh, diced 6 medium prawns, peeled and deveined 2 eggs, lightly beaten 3 tbsp Chinese olive vegetables (olive vegetable paste) 1 tbsp light soy sauce

includes a fried egg on top as a common finish, adding richness to the dish.

1 tsp oyster sauce ½ tsp white pepper 2 stalks spring onion, chopped Optional additions

Diced carrots French beans Mushrooms Bird’s eye chilli for heat Instructions:

1. Break apart any clumps in the cold rice using your hands or a fork. Cold rice works best because it stays fluffy and does not turn mushy during frying. 2. Heat 1 tbsp oil in a wok or large pan over medium-high heat. Add the chicken and cook until lightly browned. Toss in the prawns and cook until they turn pink. Remove and set aside. 3. Add another little drizzle of oil if needed. Pour in the beaten eggs and gently scramble until just cooked. Push to the side of the wok. 4. Add garlic and onion into the wok. Stir-fry until fragrant and slightly golden. Add the Chinese olive vegetables and fry for about 1 minute to release their aroma and savoury oils. 5. Add the cold rice into the wok and toss thoroughly to coat every grain with the olive mixture. Pour in the soy sauce, oyster sauce and white pepper. Stir-fry over high heat for 3 to 5 minutes until the rice becomes slightly smoky and evenly seasoned. 6. Return the chicken and prawns to the wok. Toss well until heated through. Finish with chopped spring onions and optional chilli if using. Tips: Chinese olive vegetables are naturally salty, so taste before adding extra soy sauce. For a vegetarian version, swap chicken and prawns for mushrooms and tofu.

Fried rice across Asia

The use of basmati in Indian fried rice gives the dish longer, more separated grains.

F RIED rice sits at the intersection of practicality and identity across Asia. What began as a method of repurposing leftover rice has evolved into a wide spectrum of regional dishes, each shaped by local ingredients, trade and taste. Its origins trace back to China’s Sui dynasty, where stir-frying day old rice created a quick, economical meal that could be adapted endlessly. From that base, fried rice spread across the region, absorbing distinct flavours and techniques along the way. From leftovers to staple At its core, fried rice is defined by process rather than strict ingredients. Cooked rice is stir-fried in a wok with o Out of one dish, many delicious takes Ű BY AMEEN HAZIZI

accessibility and flexibility.

Southeast Asia’s bold flavours In Southeast Asia, fried rice takes on stronger, more layered seasoning. Nasi goreng , common in Malaysia and Indonesia, is one of the most recognisable forms. It stands out for its use of kicap manis , a thick sweet soy sauce, combined with shrimp paste and sambal, creating a darker, more intense flavour profile. The dish often arrives with a fried egg, pickles or crackers, turning a simple base into a complete meal. Regional variations build on this foundation, incorporating salted fish, lamb or even wrapping the rice in an omelette, as seen in nasi goreng pattaya . Thailand offers a different approach with khao phat , which uses jasmine rice and lighter seasoning such as fish sauce, lime and fresh herbs. The result is cleaner in flavour, with acidity and fragrance balancing the richness of the fried elements. Pineapple fried rice, or kao pad sapparot , introduces sweetness directly into the dish, often paired with shrimp and served in a hollowed fruit shell. In the Philippines, sinangag reduces fried rice to its essentials. Garlic is the primary flavour, with minimal additions, allowing it to function as a base for cured meats and eggs in breakfast meals. East Asia’s structured variations East Asian fried rice tends to follow more defined styles. In China, variations such as Yangzhou fried rice combine shrimp, egg and barbecued pork, creating a balanced mix of textures and flavours. Fujian style fried rice adds a separate savoury sauce poured over the rice, turning it into a two-part dish with added depth. Japan’s chahan reflects Chinese influence but adapts to local taste, often incorporating ingredients such

Omurice pairs fried rice with a soft omelette, bringing two textures into one dish. – PICS FROM 123RF

as lighter seasoning. A more distinctive variation is omurice , where fried rice is wrapped in an omelette and finished with tomato-based sauce. Korea’s kimchi bokkeumbap leans heavily on fermentation. The use of aged kimchi and gochujang gives the dish a sharp, spicy profile, often topped with a fried egg and seaweed. South Asia and lesser-known regional takes Further west, fried rice adapts again. In India, regional versions incorporate spices such as cumin, turmeric and curry leaves, reflecting broader culinary traditions. In Cambodia, bai cha features local sausages and a milder seasoning profile, while Vietnamese com chien often includes fish sauce and Chinese-style meats. katsuobushi and

These variations show how fried rice acts as a framework rather than a fixed recipe. Each region builds on the same technique but shifts the balance of flavour, texture and accompaniment. Dish defined by adaptation Fried rice remains one of Asia’s most widely shared dishes because it does not demand strict adherence. It responds to what is available, whether that means leftover rice, preserved meats or fresh herbs. This openness has allowed it to move across borders and settle into different culinary traditions without losing its identity. Across the region, the differences are clear in seasoning and presentation, but the method holds. A hot wok, prepared rice and a quick toss of ingredients continue to define the dish.

aromatics such as garlic, onions and ginger, then

combined with eggs, vegetables or proteins. The reliance on

leftover rice is key, as slightly dried grains hold their structure better under heat, creating the separated texture associated with a well made dish. This adaptability explains its

widespread presence. Across East, Southeast and South Asia, fried rice appears as a main dish and a supporting component in larger meals. It is equally at home in street food stalls, family kitchens and restaurant menus, reflecting its

Chinese Olive Fried Rice. – 123RFPIC