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Yangzhou fried rice is a Chinese dish consisting of rice, eggs, and vegetables such as carrots, mushrooms, peas, while the common additions also include shrimps, meat, scallions, and Chinese ham. Traditional versions sometimes may incorporate sea cucumbers, crab meat, and bamboo shoots.
It is believed that the dish originates from General Yang Su of the Sui Dynasty. Because it was one of his favorite dishes, he introduced it to the Yangzhou culture when he patroled Jiangdu with Emperor Yangdi. Originally, it was a peasant food prepared with leftover rice combined with small bits of meat and vegetables.
MOST ICONIC Yang zhou chao fan
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Lo mai fan is a traditional rice dish originating from China. It’s often served as a part of dim sum meals. Chinese sticky rice, as it’s also known, is made with a combination of glutinous rice, shiitake mushrooms, shrimps, soy sauce, Chinese sausage, scallions, salt, pepper, sugar, and sesame oil.
The ingredients are usually stir-fried in a large wok until the rice becomes translucent, soft, and slightly chewy. Once prepared, lo mai fan is garnished with chopped scallions, then served hot or at room temperature. If desired, the dish can be enriched with peanuts and eggs.
Lotus leaf rice (lo mai gai or nor mai gai) is a classic Chinese dish consisting of sticky rice wrapped and steamed in lotus leaves. The rice is usually soaked, seasoned with various condiments and spices, and blended with additional ingredients such as chicken, duck, mushrooms, shrimps, scallions, and salted eggs.
When steamed, the rice is thoroughly infused with seasonings and the subtle fragrance of lotus leaves. Always served hot, this flavorful dish is usually enjoyed as a part of traditional dim sum meals.
MOST ICONIC Lo mai gai
View moreClaypot rice is a traditional dish that’s especially popular in Malaysia, Singapore, and Hong Kong. Although there are numerous variations on the dish, it’s often made with a combination of long-grain rice, mushrooms, chicken, sausage, ginger, shallots, oil, soy sauce, scallions, coriander, and sambal chili sauce.
The rice is soaked and finished in a claypot with the rest of the ingredients. If properly prepared, the rice should form a crust on the bottom. The dish is typically cooked over a charcoal stove, which imparts a unique flavor to claypot rice. Before serving, claypot rice is usually garnished with scallions and coriander, and the dish is accompanied by dark soy sauce and sambal on the side.
Hokkien fried rice is a popular Chinese rice dish originating from the province of Fujian. In order to prepare it, rice and eggs are first stir-fried together, then topped with a thick gravy made with poultry, dried mushrooms, seafood, and vegetables.
It is recommended to fry the ingredients over high heat, because if the wok isn’t hot enough, you will end up with watery fried rice.
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Fried rice with bean sprouts is a traditional dish that's especially popular in Hangzhou. The dish is usually made with a combination of cooked rice, scallions, diced Jinhua ham, soy sauce, bean sprouts, oyster sauce, vegetable oil, and black pepper.
The scallions are fried in a wok until soft, and then mixed with the ham, stir-fried, and mixed with the cooked and chilled rice. The oyster sauce, soy sauce, and pepper are added to the wok, the mixture is stir-fried a bit more, and the bean sprouts are added in the final few minutes of cooking.
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Yin yang fried rice is a traditional dish originating from Hong Kong. It usually consists of a plate of fried rice that's accompanied by chicken, ketchup sauce, and onions (the red side) and shrimp, peas, and egg whites (the white side). The dish is named after the unlikely pairing of these two toppings that go over the rice, and due to the meaning, yin yang fried rice is often a staple at weddings or similar festive occasions.
Dresil is a sweet rice dish originating from Tibet. It’s served on special occasions and festivities throughout the year, and it’s eaten for breakfast on the first day of the New Year. Dresil is usually made with a combination of rice (usually basmati), butter, sugar or honey, raisins, cashews, and droma, a tiny root that grows on Tibetan grasslands and has a sweet-potato-like flavor, but it’s not really accessible outside of Tibet.
The rice is cooked in water, mixed with the other ingredients, and then served in individual bowls. Dresil is often enjoyed with sweet tea or butter tea (po cha) on the side.
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Sizzling rice in tomato sauce is a traditional Hangzhou dish consisting of piping hot tomato sauce that is poured over hot guoba (rice crust), producing an inviting fragrance and creating the characteristic sizzling sound, hence the name.
Sometimes referred to as thunderbolt out of the blue, this delicious dish is usually combined with shredded chicken and stir-fried shrimps or other types of seafood. The crispy rice crusts can be made from scratch or purchased pre-cooked in Chinese and Asian supermarkets.
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