Chǎofàn
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| Type | Fried rice |
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| Place of origin | China |
| Region or state | Greater China |
| Main ingredients | Cooked rice |
| Variations | Hokkien fried rice, Yangzhou fried rice, yin yang fried rice |
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Chinese fried rice (simplified Chinese: 炒饭; traditional Chinese: 炒飯; pinyin: chǎofàn; Jyutping: caau2 faan6; Pe̍h-ōe-jī: chhá-pn̄g) refers to Chinese-style fried rice dishes, popular in sinophone countries as well as around the world. It is sometimes served as the penultimate dish in Chinese banquets, just before dessert.
The origin of fried rice is linked to the history of rice domestication in Southern China which occurred 8,200–13,500 years ago. The earliest record of fried rice was originated from Sui dynasty (589–618 CE). The stir-frying technique required to cook fried rice has been recorded in earlier period, but not until the late Ming dynasty (1368–1644 CE) when the technique has became increasingly popular.
Fried rice is believed started as a way to avoid throwing away unconsumed rice, thus prevent wasting food. As a method to pleasantly and safely consume leftovers through stir-frying, since the heat from cooking prevents the propagation of dangerous microbes. Traditionally Southern Chinese prefer their rice polished and plain, as a base staple to consume flavorful seasoned meat and vegetables. The vegetables, meat and rice leftovers from yesterday—which has passed their prime but still good to consume, and too good to be fed to their domesticated animals (domestic pig or chicken); are seasoned with soy sauce, lard and garlic, being stir-fried and then transformed into a hearty hot meal for the family.
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Wikipedia