Hokkien fried rice

This article has multiple issues. Please help improve it or discuss these issues on the talk page. (Learn how and when to remove these messages) The topic of this article may not meet Wikipedia's general notability guideline. Please help demonstrate the notability of the topic by citing reliable secondary sources that are independent of the topic and provide significant coverage of it beyond a mere trivial mention. If notability cannot be shown, the article is likely to be merged, redirected, or deleted. Find sources: "Hokkien fried rice" – news · newspapers · books · scholar · JSTOR (May 2014) (Learn how and when to remove this message) This article needs more citations. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Hokkien fried rice" – news · newspapers · books · scholar · JSTOR (April 2023) (Learn how and when to remove this message) (Learn how and when to remove this message)

Hokkien fried rice (Jyutping: fuk1 gin3 caau2 faan6; also known as Fujian fried rice) is a well-known Cantonese-style wok fried rice dish served in many Chinese restaurants in Hong Kong. This dish did not originate in Fujian. It consists of a saucy stir-fried topping poured over ordinary egg fried rice. The topping can include mushrooms, meat, vegetables, and other ingredients. These ingredients are stir-fried, mixed with water and starch, then seasoned with broth, soy sauce, and oyster sauce.

See also

• Fried rice
• Gaifan
• List of fried rice dishes

References

External links

Media related to Hokkien fried rice at Wikimedia Commons

This article related to Chinese fusion cuisine is a stub. You can help Wikipedia by adding missing information.

• v
• t
• e