Till today, we do not know when the rice we eat was first discovered & domesticated, & perhaps this is the reason we will never come to know. It is believed that rice domestication began somewhere in the Asian arc over 7,000 years ago.
According to some famous schools of thought, it is probably a descendent of wild grass produced in the foothills of the famous Eastern Himalayas & the Irrawaddy and great Mekong river basins.
Some people believe that the rice plant may have originated in southern India and spread to the north of the country. From India, the rice plant spread to China & then to Korea, Japan, the Philippines (around 2000 B.C.). Japan & Indonesia (from about 1000 B.C.).
The Persians are basically known to have been importers of this grain. Arab travelers took it to Egypt, Morocco & Spain & from there it travelled all across Europe. The Portuguese & Hollanders took rice to their colonies in the West Africa region. It travelled to America from Africa, rice crop being a gift from the Old World to the New World.
A fecundity symbol at many weddings in South Asia, rice we eat has accompanied the newlyweds’ saga for many centuries in most parts of the world and a symbol of prosperity & fortune. In Portugal, rice manufacturing started to be documented in the early 18th century.
The Roman people had imported rice but had never grown it on a large scale. The Muslims began to grow it on irrigated fields in Sicily & Spain & the 18th century; there are records of rice fields in Portugal around the Tagus estuary.
Most rice is grown around five major river estuaries of Portugal: Mira, Sado, Sorraio, Tagus and Mondego, in the centre or the south of the country, since it does not grow in the north because of the cold. Rice production is presently around about 1,250 thousand ton/year.
According to historical records, fried rice is an essential component of traditional Chinese cuisine and food since 4000 BC. Today white rice and fried rice dishes are incorporated in almost all Chinese menus in different variations.
Fried rice then spread to the whole Southeast Asia – brought by nomads Sino-resident foreigners settled there & created a local typical fried rice based on the difference in the spices and how to fry.
Fried rice comes from several Chinese cultural properties, who do not like cold food tasting and remove the remaining food cuisines a few days earlier. Hence, the cold rice & then fried to be served back at the table.
Indonesian Cuisine
Fried rice is also known as a famous Indonesian dish. There are several fried rice recipes and cuisines, but the main element is rice, cooking oil, sweet soy sauce. Many other extras can be entered, ranging from vegetables, meat, chili, spices, crackers, & fried eggs. Crackers & fried rice with egg commonly found in Indonesia.
Variations in Fried Rice
Fried rice in Indonesia & other countries can vary depending on the origin & ingredients or materials used. This variation in rice and fried rice is usually influenced by food ingredients commonly used by local communities. Different variations of the famous fried rice Indonesias include the following:
Salted Fish Fried Rice:
With the salted fish, this is one of the variations that are known in Indonesia.
Singapore Fried Rice:
Not originally coming from Singapore, this is a special food from the Canton area with yellow curry seasoning.
Fried Goat:
Using a meat goat that has a distinctive flavor and aroma.
Fried Rice Yangchow (or Yangzhou):
(also known as special fried rice) – although it is called “Yangzhou”, fried rice is not originally from the Yangzhou area. Regular served with shrimp & roast beef—other special fried rice famous for fried rice with egg.
Java Fried Rice:
Fried rice is usually flavored with chili grind that makes it spicy. Ordinary vegetables such as bean sprouts are also used for this fried rice.
