{"id":173697,"title":"Fried Rice: 5 Recipes, 5 Countries, 5 Flavors","modified":"2026-09-19T03:07:07+02:00","plain":"Five woks, five countries, five ways to turn day-old rice into a main course.\n\n\n\nFried 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.\n\n\n\nHere are five fried rice recipes worth trying, each with its own distinct identity.\n\n\n\n1. Nasi Goreng \ud83c\uddee\ud83c\udde9\n\n\n\nIndonesian 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.\n\n\n\nIt'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.\n\n\n\n\n    Authentique Nasi Goreng - Riz frit indon\u00e9sien\n    Une authentique recette de Nasi Goreng qui vous fera (re)voyager \u00e0 Bali\t\n4.82\/5 (44)\n\n\n20 minutes minutes\n\n    \n\n\n    D\u00e9couvre vite la recette compl\u00e8te !\n\n\n\n\n\n2. Cantonese Fried Rice \ud83c\udde8\ud83c\uddf3\n\n\n\nCantonese 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.\n\n\n\nThe 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.\n\n\n\n\n    Authentique Riz Cantonais\n    Une d\u00e9licieuse recette de riz cantonais comme au restaurant\t\n4.77\/5 (94)\n\n\n20 minutes minutes\n\n    \n\n\n    D\u00e9couvre vite la recette compl\u00e8te !\n\n\n\n\n\n3. Yakimeshi \ud83c\uddef\ud83c\uddf5\n\n\n\nJapanese 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.\n\n\n\nIt'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.\n\n\n\n\n    Authentique Yakimeshi - Riz Frit Japonais\n    La version simple et excellente du riz frit \u00e0 la japonaise\t\n4.99\/5 (56)\n\n\n30 minutes minutes\n\n    \n\n\n    D\u00e9couvre vite la recette compl\u00e8te !\n\n\n\n\n\n4. Khao Kluk Kapi \ud83c\uddf9\ud83c\udded\n\n\n\nThis 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.\n\n\n\nIt's a Thai street food dish rarely found outside Thailand. All the more reason to make it at home.\n\n\n\n\n    Khao Kluk Kapi \u2013 Riz tha\u00ef \u00e0 la p\u00e2te de crevettes et porc sucr\u00e9\n    Un riz saut\u00e9 parfum\u00e9 \u00e0 la p\u00e2te de crevettes accompagn\u00e9 de porc caram\u00e9lis\u00e9 et d\u2019un \u00e9ventail de garnitures croquantes et fra\u00eeches.\t\n4.85\/5 (33)\n\n\n2 hours hours\n\n    \n\n\n    D\u00e9couvre vite la recette compl\u00e8te !\n\n\n\n\n\n5. Fried Rice: Foodgasm Edition\n\n\n\nNo 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.\n\n\n\nIf you've never made fried rice before, start with this one. It's the ideal introduction, and the results are guaranteed.\n\n\n\n\n    Riz frit : \u00e9dition orgasme gustatif\n    La meilleure recette de riz frit d'internet. Orgasme gustatif garanti mais attention, risque d'addiction \u00e9lev\u00e9 !\t\n4.79\/5 (334)\n\n\n20 minutes minutes\n\n    \n\n\n    D\u00e9couvre vite la recette compl\u00e8te !","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/173697","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=173697"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/173697\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/116197"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=173697"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=173697"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=173697"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}