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A staple in most Asian cuisines, fried rice has become a versatile (and delicious!) way for people to showcase culture and gastronomy. Make your own at home with these international recipes!

The magic of fried rice lies in its versatility. There's no wrong way to make fried rice and often enough, almost any ingredient found in your kitchen will prove delicious when thrown in a wok and tossed together with some day-old rice. Today, we celebrate a handful of Asian cultures by diving swiftly into traditional recipes you can very easily make at home! 

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Nasi Goreng

Nasi goreng, wildly popular in Indonesia and Malaysia, literally translates to "fried rice" in both languages. Often served with egg and a side of vegetables (cucumbers and tomatoes), this Southeast Asian dish is most beloved for its distinct flavours that incorporate both terasi (shrimp paste) and kecap manis (sweet soy sauce). Its flavour profile is both sweet and savoury and is particularly delicious when mixed with meats such as shrimp or chicken. While many chefs and food bloggers have created their own take on the delicious nasi goreng, we recommend trying a more traditional and straightforward recipe from Taste Atlas here

Kao Pad Sapparot

Known in English as pineapple fried rice, kao pad sapparot is a delicious Thai fried rice dish that combines the sweetness of pineapple and savouriness of shrimp. Its very tropical ingredients and presentation — often served in a pineapple bowl — is naturally reminiscent of sunny Thai days at the country's many islands. This delicious recipe from Hot Thai Kitchen incorporates many traditional ingredients such as cashews, fish sauce, and shrimp paste for that delicious island flavour. 

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Hokkien Fried Rice

One of the things that makes Hokkien fried rice so special is that unlike most similar dishes, this recipe consists of two parts. The rice itself and a savoury sauce that you can mix into it. The rice is fairly simple and is usually cooked with just a pinch of salt and some egg, but the gravy? It's filled with all kinds of delicious ingredients such as shrimp, shitake mushrooms, chicken, and vegetables. It's a wonderful taste sensation that requires a little bit of effort to master — but is very worth the effort! Try Yi Reservation's recipe here

Kimchi Bokkeumbap

Often garnished with strips of seaweed and a sunny-side up egg, kimchi bokkeumbap, or kimchi fried rice, has become a Korean staple in most homes and restaurants. Spicy and tangy, it's best made with kimchi, gojuchang (chilli pepper paste), and fragrant sesame oil. This recipe, from Korean Bapsang, is a traditional one made and perfected by a Korean umma (mother), so you know it's going to be good! 

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Japanese food, well-loved and delicious, is all the rage in many parts of the world. Make your very own version of their fried rice, or chahan, at home with this recipe from author and chef, Masaharu Morimoto. With ingredients such as edamame, sake, and sesame oil, this recipe is sure to take you back to your favourite hole-in-the-wall restaurant in Japan! 

Bai Cha

Khmer food can often be mysterious. People who aren't big on international cuisine might even find the opportunity to taste Khmer cuisine hard to come by. So instead of waiting around, why not make your own at home? One of the most important staples of the Cambodian fried rice dish, bai cha, is the Siem Reap sausage. As one of the city's most attractive foodstuffs, Siem Reap sausage is known for its unique flavour that is less sweet and generally milder than Chinese sausage. Try it for yourself today with this recipe!

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Fodni Bhaat

Indian food has got to be one of the most exciting cuisines out there. Their liberal use of herbs and spices make many local foodstuffs both delicious and interesting. Not only that but their rich history provides each Indian region with a different take on iconic dishes such as fried rice. This fodni bhaat recipe is one inspired by the Maharashtra region; it's particularly spicy and uses mustard seeds, cumin seeds, turmeric, and curry leaves — definitely not for the faint of heart! 

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