Talk:Fried rice

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Tao Feng

I removed the sentence attributing fried rice to Tao Feng as it seems highly improbable. After doing some searching through the history, I found that it was added by 38.116.200.61 who've been going around to various articles and vandalizing them with false information over a period of 6 months. What is the proper forum to report or deal with this?

Comatose51 (talk) 06:19, 11 April 2008 (UTC)[reply]

Yangzhou Fried Rice

There is argument on who invented this. Yangzhouer say its their invention; yet Hong Kongers say it were they who invented it by using the ingredients on how Yangzhouers cook rice crackers to fry rice.Samuel Curtis 14:09, 16 March 2006 (UTC)[reply]

Books by the late Chan Mong-yun (Tracing the Source of Cantonese Cuisine, Wan Li Publishings, 1988) pointed out Yangzhou's staple had never been rice but rather noodles. Yang chow fried rice was so named because the recipe was invented by the Qing dynasty's Yi Bingshou (1754-1815) and he was once the regional magistrate of Yangzhou (he was also the inventor of E-fu noodles). But the recipe is thoroughly Cantonese, and Chan pointed out that at the time of writing, which predated internet and mobility among PRC people, Yangzhou had no commonly recognized fried rice recipe that the locals took to hearts. --JNZ 01:23, 2 July 2007 (UTC) and more edited --JNZ 01:31, 2 July 2007 (UTC)[reply]

Soy Sauce in fried rice

Not all fried rice contain soy sauce, the Chinese supermarket near my house sells white fried rice seasoned with salt. Wizrdwarts 22:45, 26 April 2006 (UTC)[reply]

Dog Fried Rice

A Google search for "dog fried rice" excluding "hot dog fried rice" only came up with seven results, all of them appearing to be joking references. I don't think this is actually a famous variety. I'll delete the reference in a few days if no one objects. Ace of Sevens 10:02, 2 June 2006 (UTC)[reply]

Yeah delete it, it's some racist who posted it. Toge 17:38, 5 June 2006 (UTC)[reply]

Consider it gone. Ace of Sevens 09:37, 6 June 2006 (UTC)[reply]

recipe 6000 years old?

Nice overview and photos! Is there any evidence for this recipe having originated in 4000 BCE? It sounds a bit made up. But maybe rice was found in archaeological food residues? 131.111.8.96 17:07, 14 June 2006 (UTC)[reply]

Nonsensical Paragraph

This particular paragraph seems to have no relation what so ever to this article:

"Josh Loo the founder of sushi is a pokemon fan of the highest order he is in fact the master of yughio, sushi is made from 100% chinese recycled newspaper and 100% brown rice because in china it is very dirty due to the amount of chongas. The soysauce added to the top of the sushi is often thought of as poo poo."

It reeks of vandalism and racism, and if no one objects I shall delete this paragraph, and as it seems to related to the above entry of "dog fried rice", it could be possible revenge vandalism, please advise. --Maelstromm 08:51, 29 December 2006 (UTC)[reply]

Flagrant vandalism which slipped by due to careless reverting. I've removed it. Chris Cunningham 11:16, 29 December 2006 (UTC)[reply]

Thanks for doing a thankless task such as this. Maelstromm 13:06, 30 December 2006 (UTC)[reply]

American Chinese?

But we eat very much chao fan here in China. Should take a note —Preceding unsigned comment added by 222.95.184.23 (talk) 15:33, 16 June 2008 (UTC)[reply]

And fried rice is eaten in lots of other places. Singapore fried rice has nothing to do with America and neither does the fried rice in the UK - mostly cooked by people from Hong Kong. johnnybriggs (talk) 03:46, 21 June 2008 (UTC)[reply]

The above posters seem to have fairly valid concerns - half the introduction discusses American Chinese cuisine, a questionably Americentric focus when you consider the significantly greater consumption of fried rice in many other nations (Asia in particular). — Preceding unsigned comment added by 128.97.250.87 (talk) 16:45, 7 October 2013 (UTC)[reply]

"Fried rice is made from cold rice already cooked"

It isn't always made from cold rice, and I don't feel that the blog used as a reference for this statement is credible enough to support the claim. It may be commonplace in some areas, but it is not a hard fact. I don't think that videos of street vendors making fried rice are good enough to use as sources, but I believe that they may be enough to counter the claim. You tube -street vendor Thai rice- and you will see cooks using fresh rice. Friend worked in a grocery store that used parboiled rice (American-Asian fast food garbage). Cantonese place I worked at used day old leftover rice (rinsed in water to break grains apart). Thai places I frequent (and one Sichuan) use fresh rice. Just sayin'. Allthefoodispoison (talk) 02:56, 9 December 2012 (UTC)[reply]

Also, "It is important to use leftover rice because the moisture in fresh rice will cause it to steam instead of fry". With a commercial (high BTU) wok that is not overcrowded, this is a non-issue. This is only a concern in regard to a home cook using a residential grade range. Even with a residential range I can accomplish this, just using a skillet instead of a wok. FWIW. Allthefoodispoison (talk) 03:25, 9 December 2012 (UTC)[reply]

Requested move 3 March 2017

The following is a closed discussion of a requested move. Please do not modify it. Subsequent comments should be made in a new section on the talk page. Editors desiring to contest the closing decision should consider a move review. No further edits should be made to this section.

The result of the move request was: not moved. Jenks24 (talk) 18:06, 10 March 2017 (UTC)[reply]

Fried rice → Chinese fried rice – (As someone put the Other uses template on top.) There are other articles on fried rice dishes, named either by the native name (e.g. Nasi goreng, Chahan, Bokkeum-bap) or the name specifying the nationality (e.g. Thai fried rice). Is there a reason this one should be treated differently, or, with privilege? 211.205.71.236 (talk) 13:43, 3 March 2017 (UTC)[reply]

Oppose. This article is supposed to be a general overview about fried rice in general. If it's been hijacked to suggest that China is to be featured exclusively those edits should be reverted. I've removed the hat note, and redirected the target to List of fried rice dishes, since it wasn't a proper disambiguation page. This is a case where this article (and List of fried rice dishes) should serve as a Wikipedia:broad-concept article. --Paul_012 (talk) 14:23, 3 March 2017 (UTC)[reply]
Oppose to the move, and support to Paul's action. Pandeist (talk) 16:36, 3 March 2017 (UTC)[reply]
Oppose and, I would add, that the WP:COMMONNAME for Chinese fried rice is "fried rice" and Chinese fried rice is arguably the WP:PRIMARYTOPIC for "fried rice". That said, a broad-concept article here is not necessarily wrong since it would encompass the Chinese version as well. --В²C ☎ 20:42, 3 March 2017 (UTC)[reply]
Oppose per COMMONNAME and PRIMARYTOPIC arguments above. General Ization ^Talk 20:44, 3 March 2017 (UTC)[reply]
Oppose on top of the other issues mentioned there has been no suggestion of what to do with the existing Chinese fried rice article since that would need to moved to something else first.--64.229.167.158 (talk) 18:05, 4 March 2017 (UTC)[reply]

That's because Chinese fried rice was a redirect to this page until 13 hours after this discussion was started. General Ization ^Talk 18:21, 4 March 2017 (UTC)[reply]

Regadless I still oppose for the other reasons mentioned.--64.229.167.158 (talk) 02:55, 5 March 2017 (UTC)[reply]

Comment: Given the changes in circumstance, could someone consider WP:SNOWBALL closing this? The editor who originally created the disambiguation page has noted that they're okay with the change. --Paul_012 (talk) 19:25, 4 March 2017 (UTC)[reply]
Oppose – There's already a separate Chinese fried rice article. North America¹⁰⁰⁰ 00:41, 5 March 2017 (UTC)[reply]
- That article is an unnecessary content fork but there is still no need to move this article. — AjaxSmack 03:00, 5 March 2017 (UTC)[reply]
  - I've nominated it for deletion. Wikipedia:Articles_for_deletion/Chinese_fried_rice --В²C ☎ 16:38, 6 March 2017 (UTC)[reply]
Oppose. Because fried rice is so significantly associated with (ancient, imperial or modern) China, an article about fried rice would reasonably be mainly about the fried rice served in China. If we go by English-language usage, of course this would skew statistics, because English-language speakers looking for fried rice probably aren't in China and are going by what is provided in so-called Chinese restaurants in Anglophone countries. Now, I have no experience with such stuff, but fried rice from different countries probably aren't proportionally represented abroad (e.g. the population of China is around 20x the population of Thailand, but I don't think there are 20 Chinese restaurants for each Thai restaurant in the US), so WP:BIAS may prefer non-Chinese types of fried rice. Side note:zh:炒飯 zh-yue:炒飯 vi:Cơm chiên ja:チャーハン all state that fried rice originated from China, although no source was provided in any of these versions. f eminist 14:52, 10 March 2017 (UTC)[reply]

The above discussion is preserved as an archive of a requested move. Please do not modify it. Subsequent comments should be made in a new section on this talk page or in a move review. No further edits should be made to this section.

History Section

There aren't a lot of sources to be found on the history of fried rice in print, but this is from a brief internet search and is not comprehensive compared to, say, a major public or academic library. That said, I think the section is much needed.

It should be reasonable that most of the history of fried rice should be closely related with that of rice cultivation in China. As such I think the history section in the 'Chinese fried rice' article can be partially imported over and/or expanded, with the original section in that article being paraphrased. I also recall that the traditional technique uses old and partially dehydrated rice, as an old (but rather sophisticated) way to reconstitute leftovers. This is analogous to the adaptation of soy sauce as a way to stretch salt: without refrigeration, frying is a way to stretch the edible lifetime of rice. Without a hard citation, however, I will not put these assertions down in the main article - it's just my two cents.

I will see what I can find on fried rice's history in the future. Facial (talk) 23:06, 16 December 2018 (UTC)[reply]