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Hokkien (or Fujian) fried rice: This variation of Chinese fried rice is from the Fujian region of China; it has a thick sauce poured and mixed over it. The sauce can include mushrooms, meat, vegetables, etc.
Bai cha: A Khmer variation of fried rice, it includes diced Chinese sausage, garlic, soy sauce, and herbs usually eaten with pork.
Canton (or Wui Fan 燴飯): A Cantonese dish of fried rice, typically served with a thick gravy poured on it.
Cha-Han (チャーハン) or Yakimeshi (焼飯): This Chinese fried rice is suited to Japanese tastes, sometimes adding katsuobushi’ for flavor.
Yeung chow (or Yangzhou) fried rice: This dish consisting of generous portions of shrimp and scrambled egg, along with barbecued pork. This is the most popular fried rice served in Chinese restaurants, commonly referred to simply as “special fried rice” or “house fried rice”.
Yuan yang fried rice: Topped with two different types of sauce, it typically has a savory white sauce on one half, and a red tomato-based sauce on the other half. Elaborated versions use the sauce to make a taichi (“yin-yang”) symbol.
Burmese fried rice (ထမင်းကြော်, htamin gyaw) normally uses Burmese fragrant rice which is short grain (rounder and shorter). A popular variety is a very plain version consisting of rice, boiled peas, onions, garlic and dark soy sauce. An accompanying condiment would be ngapi kyaw (fried fish paste with shredded flakes) and fresh cucumber strips mixed with chopped onions, green chili and vinegar.
Thai fried rice (ข้าวผัด, khao pad or khao phad): The flavor of this version is radically different from that of common fried rice, mostly due to the use of jasmine rice, and it has various additions not found in Chinese versions. It is usually served with sliced cucumber and prik nam pla, a spicy sauce made of Thai chili, fish sauce and chopped garlic.
Thai fried rice is a variety of fried rice typical of central Thai cuisine. It normally contains meat (chicken, shrimp, and crab are all common), egg, onions, garlic and sometimes tomatoes. This dish has many regional variants, as it is a widespread dish. Others variations Thai fried rice include Coconut Fried Rice, Pineapple Fried Rice , and Basil Fried Rice.
American fried rice (ข้าวผัดอเมริกัน, Khao pad Amerigan): This style of fried rice is actually a Thai invention using hot dogs, fried chicken, eggs as side dishes or mixed into rice fried with ketchup. Apparently, this was served to GIs during the Vietnam war,, but now has become very popular and commonplace all throughout Thailand. The Malaysian counterpart, substituting pork with chicken, is called nasi goreng USA.
Nasi goreng: An Indonesian and Malay version of fried rice, the main difference compared to fried rice is it is cooked with sweet soy sauce (kecap manis). It is often accompanied by additional items such as a fried egg, fried chicken, satay, and condiments such as sambal, acar, and krupuk. It is served in Indonesia, Malaysia, Singapore, and most of the neighboring countries, and is popular in the Netherlands.
Chaufa: A popular name for Chinese fried rice in Peru. The most common varieties are made using the same ingredients used in China. Some exotic versions are made with dried meat, beef tongue, alligator, lizard in place of traditional meats. In some regions the rice is replaced with quinoa or pearled wheat while in other rice is mixed with noodles.
Chaulafan is the name for Chinese fried rice in Ecuador. In Ecuador and Peru, dark soy sauce is preferred for use with fried rice. Meats typically used are usually pork, beef, chicken or fish (e.g. shrimp).
Kimchi bokkeumbap or kimchi fried rice (김치볶음밥): A popular variety of fried rice, it is prepared with Korean pickled cabbage (kimchi) and a variable list of other ingredients. A wide range of fried rice dishes are frequently prepared in Korean cuisine, often with whichever ingredients are handy.