फ्राइड-राइस हिंदी उपयोग और उदाहरण

""बैम्बू शूट फ्राई दाल एग्स फिश फ्राइड राइस फिश स्ट्यू कोट पीठा लक्सा स्टॉक मीसा माछ पूरा पांच फोरों तरकारी पूरा हाह पूरा माछ।

किम्ची कई व्युत्पन्न व्यंजनों के लिए भी आधार है जैसे किमची स्टू (찌개); gimchijjigae), किमची पैनकेक (김치전; जिम्चिबुचिमेगा), किम्ची सूप (김칫국; जिम्चिगुक) और किम्ची फ्राइड राइस (김치 basis basis gimchijchok) आर्मी बेस स्टू (부대 찌개; बुडै-जेजिगी) स्पैम, सॉसेज और किम्ची से बना एक लोकप्रिय व्यंजन है।

बैम्बू शूट फ्राई दाल एग्स फिश फ्राइड राइस फिश स्ट्यू कोट पीठा लक्सा स्टॉक मीसा माछ पूरा पांच फोरों तरकारी पूरा हाह पूरा माछ।

इसे एग फ्राइड राइस के रूप में लिया जा सकता है।

फ्राइड-राइस इसके अंग्रेजी अर्थ का उदाहरण

Garnished for added flavour with finely sliced shallots, crispy fried rice cracker, fish sauce, roasted chilli powder and a squeeze of lemon or lime.

It is also used in a variety of dishes, such as gyeran-jjim (steamed egg), bokkeum-bap (fried rice), and recently in Korean-style Italian pasta dishes.

Casseroles, paella, fried rice, Shepherd pies, and pizza can also be used for this purpose, and may even have been invented as a means of reusing leftovers.

Curry-flavored fried rice, or curry rice with a drier, mince meat curry sauce.

Tadela Bhaat na muthiya (fried rice fritters).

Singapore-style noodles (星州炒米, Xīng zhōu cháo mǐ) is a dish of fried rice vermicelli common in Hong Kong Cantonese-style eateries, inspired by the spicy cuisines of Southeast Asia.

Taiwanese fried rice vermicelli is the dry, stir-fried local style (particularly known in the Hsinchu region).

Bihun goreng, a Chinese Indonesian cuisine, stir fried rice vermicelli with sweet soy sauce.

Boy Scouts of Manchukuo Nasi goreng (English pronunciation: ) refers to "fried rice" in both the Indonesian and Malay languages.

Nasi goreng is distinguished from other Asian fried rice preparations by its distinct smoky aroma, and caramelised yet savoury undertones of flavour.

Similar to other fried rice recipes in Asia, some commentators have suggested that Indonesian-style nasi goreng can trace its origin from Southern Chinese fried rice, and was likely developed as a way to avoid wasting rice.

However, it is unclear when the peoples of present-day Indonesia began to adopt the practice of cooking fried rice.

A particular variant, Betawi-style nasi goreng kambing (goat fried rice), uses mutton or goat meat (traditionally favoured by Arab Indonesians), rich spices and minyak samin (ghee), all typical ingredients used in the preparation of Middle-eastern pilaf.