Five woks, five countries, five ways to turn day-old rice into a main course.
Fried rice is Asia’s universal dish. Every country has its own version, its favorite ingredients, its technique. From Indonesian nasi goreng to Japanese yakimeshi, the principle stays the same: cold rice, a blazing-hot wok, and a few minutes are all you need.
Here are five fried rice recipes worth trying, each with its own distinct identity.
1. Nasi Goreng 🇮🇩
Indonesian nasi goreng is recognizable by its dark, almost caramelized color. It’s kecap manis, that thick sweet soy sauce, that gives it this hue and unique flavor. Add shrimp paste, chili, and a fried egg on top.
It’s Indonesia’s national breakfast. At home, it’s above all the perfect dish for a Tuesday night when there’s leftover rice in the fridge.
Authentique Nasi Goreng – Riz frit indonésien
2. Cantonese Fried Rice 🇨🇳
Cantonese fried rice is the one we all know. Scrambled eggs, peas, diced ham or char siu, shrimp. It seems simple, but technique matters: the wok needs to be smoking hot, the rice nice and dry, and the eggs should coat every grain.
The version you find in restaurants in Europe is often an approximation. This one is the real deal, with homemade char siu if you want to go all out.
Authentique Riz Cantonais
3. Yakimeshi 🇯🇵
Japanese yakimeshi is more subtle than its Chinese or Indonesian cousins. No excessive soy sauce, no kecap manis: just rice, butter, light soy sauce, and pepper. The result is delicate, almost elegant.
It’s often served as a side dish at teppanyaki restaurants, but it stands perfectly well on its own with a few pickles on the side.
Authentique Yakimeshi – Riz Frit Japonais
4. Khao Kluk Kapi 🇹🇭
This one is the boldest on the list. Khao kluk kapi is rice stir-fried with fermented shrimp paste. The aroma is intense, the flavor deep, umami-rich, and salty. It’s served with sweet pork, strips of omelet, lime, and raw red onions.
It’s a Thai street food dish rarely found outside Thailand. All the more reason to make it at home.
Khao Kluk Kapi – Riz thaï à la pâte de crevettes et porc sucré
5. Fried Rice: Foodgasm Edition
No country of origin for this one, just pure pleasure. It’s the “throw it all in” version: garlic, soy sauce, sesame oil, egg, crispy onions. No rules, no tradition, just what works.
If you’ve never made fried rice before, start with this one. It’s the ideal introduction, and the results are guaranteed.
Riz frit : édition orgasme gustatif
