Pork Fried Rice
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Pork Fried Rice
Fried rice is a dish of cooked rice that has been stir frying, stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as egg (food), eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian cuisine, East Asian, Southeast Asian cuisine, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients Leftovers, left over from other dishes, leading to countless variations. Fried rice first developed during the Sui Dynasty in China and as such all fried rice dishes can trace their origins to Chinese fried rice. Many varieties of fried rice have their own specific list of ingredients. In Greater China, common varieties include Yangzhou fried rice and Hokkien fried rice. Japanese Chahan (dish), chāhan is considered a Japanese Chinese cuisine, Japanese Chinese dis ...
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Simplified Chinese Characters
Simplified Chinese characters are standardized Chinese characters used in mainland China, Malaysia and Singapore, as prescribed by the ''Table of General Standard Chinese Characters''. Along with traditional Chinese characters, they are one of the two standard character sets of the contemporary Chinese written language. The Government of China, government of the People's Republic of China in mainland China has promoted them for use in printing since the 1950s and 1960s to encourage literacy. They are officially used in the China, People's Republic of China, Malaysia and Singapore, while traditional Chinese characters still remain in common use in Hong Kong, Macau, Taiwan, ROC/Taiwan and Japan to a certain extent. Simplified Chinese characters may be referred to by their official name above or colloquially . In its broadest sense, the latter term refers to all characters that have undergone simplifications of character "structure" or "body", some of which have existed for mille ...
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