Many varieties of fried rice have their own specific list of ingredients. In Greater China, common varieties include Yangzhou fried rice and Hokkien fried rice. Japanese ch?han is considered a Japanese Chinese dish, having derived from Chinese fried rice dishes. Korean bokkeum-bap in general is not of Korean Chinese origin, although there is a Korean Chinese variety of bokkeum-bap. In Southeast Asia, similarly constructed Indonesian, Malaysian, and Singaporean nasi goreng and Thai khao phat are popular dishes. In the West, most restaurants catering to vegetarians have invented their own varieties of fried rice, including egg fried rice. Fried rice is also seen on the menus of American restaurants offering cuisines with no native tradition of the dish. Additionally, the cuisine of some Latin American countries includes variations on fried rice, including Ecuadorian chaulafan, Peruvian arroz chaufa, Cuban arroz frito, and Puerto Rican arroz mamposteao.
Fried rice is a common street food in Asia. In some Asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. In Indonesian cities it is common to find fried rice street hawkers moving through the streets with their food cart and stationing it in busy streets or residential areas. Many Southeast Asian street food stands offer fried rice with a selection of optional garnishes and side dishes.
Yin Yang Fried Rice (?) is topped with two different types of sauce, typically a savory white sauce on one-half and a red tomato-based sauce on the other half. Elaborate versions use the sauces to create a yin-yang symbol.
Yeung chow (or Yangzhou) fried rice (?) consists 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".
Ch?han () or Yakimeshi () is a Chinese-derived fried rice suited to Japanese tastes by the addition of katsuobushi for flavor, prepared with myriad ingredients.
Omurice is fried rice wrapped inside an egg omelette. The fried rice is generally mixed with a variety of vegetables and meat. Often a variant called "Chicken Rice" ( chikinraisu) is used. Ketchup or some other tomato sauce is added to make this.
Bokkeum-bap (; lit. "fried rice") is made by stir-frying bap (cooked rice) with other ingredients in oil. A wide range of fried rice dishes are common in Korean cuisine, often made with whichever ingredients are handy. In Korean restaurants, fried rice is a popular end-of-meal add-on. After eating the main dishes cooked on a tabletop stove, cooked rice along with gimgaru (seaweed flakes) and sesame oil is often added directly into the remains of the main dishes, stir-fried, and browned.
Kimchi-bokkeum-bap (; lit. "kimchi fried rice") is a popular variety of bokkeum-bap, prepared with kimchi and a variable list of other ingredients.
Cambodian seafood fried rice
Bai cha () is the Cambodian variation of fried rice and usually includes pork, sausages, eggs, garlic, soy sauce, and herbs. There are numerous variations of the dish in Cambodia, including bai cha kapi () made with shrimps and shrimp paste (kapi).
Nasi goreng means fried rice in both the Indonesian and Malay languages. It is distinguished from other Asian fried rice recipes through the widespread use of sweet soy sauce (kecap manis) and ground shrimp paste. 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 endemic to Brunei, Indonesia, Malaysia, Singapore, and is also popular in the Netherlands.
Nasi goreng pattaya is Malaysian-style nasi goreng wrapped inside an egg omelette. The fried rice is generally mixed with a variety of vegetables and meat and garnished with tomato sauce. In Indonesia, the dish is called nasi goreng amplop.
Burmese fried rice (, htamin gyaw) normally uses Burmese fragrant short grain rice (rounder and shorter than other varieties). A popular plain version consists of rice, boiled peas, onions, garlic, and dark soy sauce. An accompanying condiment could be ngapi kyaw (fried fish paste with shredded flakes) and fresh cucumber strips mixed with chopped onions, green chili, and vinegar.
Filipino sinangag, also commonly known as "garlic fried rice"
Aligue rice, also known as "crab fat fried rice" or "aligue fried rice", is similar to sinangág, but with the notable addition of aligue (crab fat paste), which turns the dish a vivid orange-yellow. It can be combined with seafood like shrimp and squid and eaten as is, or eaten paired with meat dishes.
Sinangág, also called "garlic fried rice", is a Filipino fried rice cooked by stir-frying pre-cooked rice with garlic. The rice used is preferably stale, usually leftover cooked rice from the previous day, as it results in rice that is slightly fermented and firmer. It is garnished with toasted garlic, salt, and black pepper. The rice grains are ideally loose and not stick together.
Sinangág is rarely eaten on its own, but is usually paired with a "dry" meat dish like tocino, longganisa, tapa, or spam. Unlike other types of fried rice, it does not normally use ingredients other than garlic, so it does not overwhelm the flavour of the main dish. When they do use other ingredients, the most common additions are scrambled eggs, chopped scallions, and cubed carrots. Cashews might also be added. Sinangág is a common part of a traditional Filipino breakfast, and it usually prepared with leftover rice from the dinner before. It is one of the components of the tapsilog breakfast and its derivatives.
This dish has many variants denoted by main ingredient or region. Examples include:
Khao phat tom yam (Thai: ) is a type of fried rice that is adapted from tom yum soup and fried rice.
American fried rice (Thai: , RTGS: Khao Phat Amerikan) uses hot dogs, fried chicken, and eggs as side dishes or mixed into fried rice with ketchup added. It was served to U.S. soldiers in Thailand during the Vietnam War, but now has become common in Thailand. The Malaysian counterpart, substituting pork with chicken, is called nasi goreng USA.
Green curry fried rice (Thai: ?, RTGS: Khao Phat Kaeng Khiao Wan), fried rice mixed with green curry paste.
Pineapple fried rice, typically prepared as khao phat sapparot(Thai: ), , or a more elaborate version known as khao op sapparot, served inside a hollowed out pineapple and garnished with raisins and nuts.
Hawaiian fried rice this common style of fried rice in Hawaii usually contains egg, green onions, peas, cubed carrots, and either Portuguese sausage or Spam, or both, and is sometimes available with kimchi added. It is normally cooked in sesame oil.
Arroz frito is a denomination used in the Spanish speaking world, meaning "fried rice", with adjectives describing the Chinese-inspired varieties, e.g. arroz chino, arroz cantonés, or local specialties arroz chaufa/chaulafán/chaufán/chofán, arroz frito tres delicias.
Chaulafan is the name for Chinese fried rice in Ecuador. In Ecuador and Peru, dark soy sauce is preferred in fried rice. Meats typically used are pork, beef, chicken or fish/seafood (e.g. shrimp).
Arroz frito, Cuban-Chinese fried rice
Arroz frito (Cuban fried rice) is very similar to "special fried rice". It can be found alongside typical criollo dishes in many Cuban restaurants. This dish features ham, grilled pork, shrimp, chicken, and eggs, along with a variety of vegetables. Some restaurants add lechón (Cuban-style suckling pig), lobster tails, or crab. Chinese Cubans are responsible for the dish's introduction.
Arroz chaufa is a popular name for Chinese fried rice in Peru, belonging to the chifa kitchen. In Chile, it is called arroz chaufán. The most common varieties are made using the same ingredients used in China. Some exotic versions may use dried meat, beef tongue, alligator, or lizard in place of more traditional meats. In some regions, the rice is replaced with quinoa or pearled wheat, while in others the rice is mixed with noodles. Aeropuerto is a big Peruvian arroz chaufa dish containing fried noodles and many other additions.
Arroz mamposteao is a kind of fried rice in Puerto Rico. It was brought to the island by Chinese immigrants and is usually made with leftover rice and typically Asian ingredients such as bean sprouts, ginger, garlic, soy sauce, combined with popular Puerto Rican ingredients such as red beans, sweet plantains, squash, bacon, longaniza, and variety of vegetables. Puerto Rican fried rice is usually garnished with sesame seeds, avocado, cilantro, cheese or aioli. Left over stew beans can also be added. The beans are typically stewed in sofrito, tomato sauce, spices, pork, potatoes and other ingredients.
Fried Rice with Oyster Sauce - is fried rice incorporating oyster sauce.
Arroz chau-chau - is fried rice in Portuguese, and in Portugal it is often served as an accompaniment to other food.
Nigerian fried rice is made with long-grain rice, protein (such as beef liver, chicken, pork, or shrimp), vegetables (such as carrots, peas, green beans, onions, and chillies), herbs and spices (such as thyme, pepper, and curry powder), and so on.