Oh Miso Rice Recipes!

Fried rice is a popular component of Chinese cuisine and other forms of Asian cuisine. It is made from rice fried in a wok, typically with additional ingredients left over from other dishes.^[1] It is sometimes served as the penultimate dish in Chinese banquets (just before dessert).

There are dozens of varieties of fried rice, each with its own specific list of ingredients. In Asia, the more famous varieties include Yangzhou and Fujian fried rice. In the West, Chinese restaurants catering to non-Chinese clientele have invented their own varieties of fried rice including egg fried rice, Singaporean (spicy) fried rice and the ubiquitous 'special fried rice'.

Curry (カレー ,karē) is one of the most popular dishes in Japan. It is commonly served in three main forms: curry rice (カレーライス ,karē raisu), karē udon (thick noodles) and karē-pan (bread).   A wide variety of vegetables and meats are used to make Japanese curry. Like its Indian equivalent, the basic vegetables are onions, carrots, and potatoes. For the meat, beef, pork, chicken and sometimes duck are the most popular, in order of decreasing popularity. Katsu-karē is a breaded deep-fried pork cutlet with curry sauce.  Curry was introduced to Japan during the Meiji era (1869 - 1913), at a time when India was under the administration of the British. The dish became popular and available for purchase in supermarkets and restaurants in the late 1960s.