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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":483,"pronunciation":505,"substitutions":506,"slug":519,"title":520,"shortTitle":521,"nativeName":522,"romanized":523,"countrySlug":524,"baseServings":432,"prepMinutes":525,"cookMinutes":526,"difficulty":527,"course":528,"diet":531,"mainIngredients":533,"images":534,"keywords":544,"publishedAt":552,"updatedAt":552,"authorSlug":553,"summary":554,"localeSlug":519,"alternates":555},[394,397,400,403,406],{"answer":395,"question":396},"Freshly cooked rice is saturated with surface moisture, so in the wok it steams, sticks and clumps. After a night uncovered in the fridge the grains dry and firm up, and retrogradation makes the starch less sticky — they then toast and separate when fried. Day-old rice is the single biggest difference between fried rice and mush.","Why does fried rice need day-old rice?",{"answer":398,"question":399},"Wok hei (\"breath of the wok\") is the faint smoky, seared aroma created when oil and food vaporize against a wok heated by a roaring restaurant burner. A home stove cannot fully produce it — the flame is simply too weak — but you can get close: maximum heat, a fully preheated pan, dry rice, small batches, and keeping the food moving only as much as necessary.","What is wok hei and can I get it at home?",{"answer":401,"question":402},"Yes to both. Jasmine is common in southern Chinese kitchens and fries beautifully once it is a day old. Brown rice works too — its grains are naturally firmer and separate — though the flavor is nuttier and less traditional. Whatever the variety, the day-old rule still applies.","Can I use brown rice or jasmine rice for egg fried rice?",{"answer":404,"question":405},"As written it is vegetarian: just rice, eggs, scallions, soy sauce and oil. It is not gluten-free, because standard soy sauce is brewed with wheat — swap in tamari and the dish becomes gluten-free without changing the flavor in any meaningful way.","Is egg fried rice vegetarian and gluten-free?",{"answer":407,"question":408},"Greasy usually means the pan was not hot enough when the oil went in, so the rice absorbed oil instead of frying in it. Soggy means wet rice or a crowded pan — too much rice drops the wok temperature and everything steams. Hot pan, dry rice, small batches solves both.","Why did my fried rice come out greasy or soggy?",[410,411,412,413,414,415],"Use cold, day-old rice. Overnight refrigeration dries and firms the grains so they fry instead of steaming; fresh rice turns gummy no matter how good your technique is.","If you must use fresh rice, spread it on a tray and refrigerate it uncovered for an hour — the surface moisture is the enemy, and airflow removes most of it.","Break the rice clumps with wet hands before the wok, not with the spatula during cooking — smashing clumps in the pan crushes grains into paste.","Get the wok fully heated before the oil goes in: a drop of water should skitter and vanish instantly. Most failed fried rice died of a timid flame.","Season with soy sauce around the rim of the wok, not into the pile of rice — hitting hot metal first toasts it and spreads it evenly instead of soaking one wet patch.","Cook in two batches if doubling. A crowded wok drops in temperature and you are steaming again.","🍚","Egg fried rice is the simplest dish in the Chinese repertoire and one of the hardest to do perfectly, which is exactly why cooks in China use it to judge each other. Cold day-old rice goes into a very hot wok with beaten eggs, scallions, a restrained hand of soy sauce and not much else. Done right, every grain is separate, lightly toasted and slicked with egg, the scallions are fragrant rather than wilted, and the whole thing tastes faintly of smoke. There is no sauce to hide behind — just heat, timing and dry rice. This version explains the two decisions that matter (yesterday's rice, a screaming-hot pan) so a home stove gets you close to the real thing.","Fried rice began as thrift. In a rice-eating civilization, yesterday's cooked rice was too valuable to waste, and tossing it in a hot wok with whatever the kitchen held — an egg, a scallion, a splash of soy — turned it back into a meal. Chinese food writers often trace fried rice to the city of Yangzhou, and legend attaches it to the Sui dynasty official Yang Su more than a thousand years ago; the legend is unverifiable, but Yangzhou's name still marks the most famous elaborate version, yangzhou chao fan, studded with shrimp and ham. Egg fried rice is that dish stripped to its skeleton, and most Chinese cooks would say the skeleton is the harder test.\n\nIt is a test in a literal sense. A common piece of kitchen lore in China holds that you can measure a cook by their dan chao fan, because nothing conceals a mistake: wet rice clumps, low heat steams instead of fries, too much soy sauce drowns the egg. Restaurant woks reach temperatures no home burner can match, producing wok hei — the \"breath of the wok,\" a fleeting smoky aroma created when food and oil vaporize against blazing metal. Home cooks cannot fully replicate it, and honest recipes admit that; what they can do is chase it with dry cold rice, small batches and the highest heat the stove offers, which lands surprisingly close.\n\nThe dish's other life is domestic and unglamorous: it is late-night food, student food, the thing a parent makes in ten minutes from an open fridge. Across China — and in Chinese households everywhere — it occupies the same emotional shelf as buttered toast or a fried egg sandwich elsewhere: nobody brags about it, everybody craves it.","Refrigerate leftovers within an hour and keep up to 2 days; reheat in a hot oiled pan until steaming and slightly re-toasted (a microwave makes it chewy but works in a pinch). Cooked rice is a known food-safety risk at room temperature, so do not leave fried rice sitting out. Freezing works for up to a month, though scallions dull; refresh with a few raw ones after reheating.",[421,422,423,424],"Built on the day-old-rice principle — the single decision that separates fried rice from steamed mush.","Honest about wok hei: what a home stove can and cannot do, and how to get closest.","Eggs cooked in two stages, so you get both silky curds and egg-coated grains.","Five ingredients and under ten minutes at the stove — a genuine weeknight dish, not a project.",[426,427,428],"Wok or largest heavy skillet you own","Wok spatula or wooden spoon","Small bowl for beaten eggs",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},22,72,2,900,17,560,[437],"A quick stir-fried green vegetable or a simple soup — fried rice is a complete plate, not a side, in a Chinese home meal.",[439,442,445],{"name":440,"description":441},"Yangzhou-style (yangzhou chao fan)","The famous deluxe version: add small cooked shrimp, diced ham or char siu, and peas with the rice. This is what most Western menus mean by \"special fried rice.\"",{"name":443,"description":444},"Golden fried rice","Coat the raw rice in beaten egg yolks before frying so every grain wears a golden shell — a chef's technique that trades silky curds for uniform richness.",{"name":446,"description":447},"Soy-free, salt-only","Plenty of home cooks in China season dan chao fan with only salt and white pepper, keeping the rice pale and letting the egg and scallion lead. Try it once — it is the purist's version.",[449,455,460,463,468,471,475,479],{"qty":450,"ref":451,"name":452,"note":453,"unit":454},500,"rice","cooked white rice, day-old and cold","from about 200 g raw rice","g",{"qty":456,"ref":457,"name":458,"unit":459},3,"eggs","eggs, lightly beaten with a pinch of salt","piece",{"qty":456,"ref":461,"name":462,"unit":459},"scallions","scallions, thinly sliced, white and green parts separated",{"qty":464,"ref":465,"name":466,"unit":467},1.5,"soy-sauce","light soy sauce","tbsp",{"qty":469,"name":470,"unit":467,"noScale":8},2.5,"neutral oil (peanut, canola or sunflower)",{"qty":472,"name":473,"unit":474},0.25,"fine salt","tsp",{"qty":476,"name":477,"unit":478,"optional":8},null,"ground white pepper","to taste",{"qty":480,"ref":481,"name":482,"unit":474,"optional":8},1,"sesame-oil","toasted sesame oil, to finish",[484,488,491,495,499,502],{"tip":485,"text":486,"title":487},"Wet hands stop the rice sticking to your fingers and break clumps without crushing the grains.","Wet your hands and crumble {qty:rice} of cold rice into a bowl, breaking every clump until the grains are loose and separate. Set the beaten eggs, sliced scallions and soy sauce within arm's reach — once the wok is hot there is no time to fetch anything.","Break up the rice",{"text":489,"title":490},"Set the empty wok over your largest burner on maximum heat until a drop of water flicked in skitters across the metal and vanishes within a second. Add 1 tablespoon of the oil and swirl to coat.","Heat the wok properly",{"tip":492,"text":493,"title":494},"Undercook the eggs slightly here; they return to the wok later and would toughen if fully set now.","Pour in the eggs — they should puff and bubble at the edges on contact. Push and fold them for 20–30 seconds until just set into soft, glossy curds that still look slightly wet, then scoop them out onto a plate.","Scramble the eggs",{"text":496,"title":497,"timerSeconds":498},"Add the remaining oil, then the scallion whites, and stir for a few seconds until fragrant. Tip in the rice and toss and press it against the hot metal for 2–3 minutes, until the grains hop and separate, feel light under the spatula, and smell faintly toasted.","Fry the rice",180,{"text":500,"title":501},"Drizzle {qty:soy-sauce} of soy sauce around the rim of the wok so it sizzles on the metal before reaching the rice, then toss until every grain is tinted pale gold with no dark wet patches. Season with the salt and a little white pepper.","Season around the rim",{"text":503,"title":504},"Return the eggs, breaking them into bite-sized pieces with the spatula, and add the scallion greens. Toss for a final 30 seconds until the eggs are just heated through and the greens are barely wilted but still bright. Kill the heat, add the sesame oil if using, and serve immediately — fried rice waits for no one.","Return the eggs and finish","dahn chow fahn",[507,511,515],{"note":508,"swap":509,"original":510},"A workable rescue, not an upgrade — the grains will still be slightly softer than true day-old rice.","Freshly cooked rice, cooked with 20% less water and cooled on a tray","Day-old white rice",{"note":512,"swap":513,"original":514},"Never fry in sesame oil from the start; it burns and turns acrid at wok temperatures. It is a finishing aroma.","A teaspoon of the oil replaced with toasted sesame oil at the end","Neutral oil",{"note":516,"swap":517,"original":518},"Makes the dish gluten-free with no real flavor loss. Use the same amount.","Tamari","Soy sauce","egg-fried-rice","Egg Fried Rice (Wok-Style Dan Chao Fan)","Egg Fried Rice","蛋炒饭","Dan chao fan","china",10,8,"easy",[529,530],"main","side",[532],"vegetarian",[451,457,461,465],[535,538,540,542],{"alt":536,"src":537},"Wok-fried egg fried rice with separate golden grains, soft egg curds and sliced scallions","\u002Fimages\u002Frecipes\u002Fegg-fried-rice\u002Fhero.jpg",{"alt":536,"src":539},"\u002Fimages\u002Frecipes\u002Fegg-fried-rice\u002Fhero-16x9.jpg",{"alt":536,"src":541},"\u002Fimages\u002Frecipes\u002Fegg-fried-rice\u002Fhero-4x3.jpg",{"alt":536,"src":543},"\u002Fimages\u002Frecipes\u002Fegg-fried-rice\u002Fhero-1x1.jpg",[545,546,547,548,549,550,551],"fried rice","egg","wok","chinese home cooking","day-old rice","wok hei","quick dinner","2026-08-18","dishroute-kitchen","The Chinese wok classic of day-old rice, eggs and scallions tossed over ferocious heat with a little soy sauce — a five-minute dish that turns leftovers into one of China's best-loved plates.",{"en":556},"\u002Frecipe\u002Fegg-fried-rice",{"items":558,"total":525,"page":480,"limit":843,"hasMore":844},[559,598,632,663,673,699,725,756,787,812],{"slug":560,"title":561,"shortTitle":562,"nativeName":563,"romanized":564,"countrySlug":524,"region":565,"baseServings":566,"prepMinutes":567,"cookMinutes":568,"restMinutes":569,"difficulty":570,"course":571,"diet":572,"mainIngredients":575,"images":579,"keywords":589,"publishedAt":597,"updatedAt":597,"authorSlug":553},"char-siu","Char Siu (Cantonese Barbecue Pork)","Char Siu","叉燒","Chāshāo","Guangdong",4,20,40,720,"medium",[529],[573,574],"dairy-free","nut-free",[576,465,577,578],"pork-shoulder","garlic","ginger",[580,583,585,587],{"alt":581,"src":582},"Sliced Cantonese char siu pork with glossy dark red glaze and charred edges, served over steamed rice","\u002Fimages\u002Frecipes\u002Fchar-siu\u002Fhero.jpg",{"alt":581,"src":584},"\u002Fimages\u002Frecipes\u002Fchar-siu\u002Fhero-16x9.jpg",{"alt":581,"src":586},"\u002Fimages\u002Frecipes\u002Fchar-siu\u002Fhero-4x3.jpg",{"alt":581,"src":588},"\u002Fimages\u002Frecipes\u002Fchar-siu\u002Fhero-1x1.jpg",[590,591,592,593,594,595,596],"char siu","cantonese","barbecue pork","siu mei","roast pork","hong kong","guangdong","2026-08-19",{"slug":599,"title":600,"shortTitle":601,"nativeName":602,"romanized":603,"countrySlug":524,"region":604,"baseServings":566,"prepMinutes":605,"cookMinutes":567,"restMinutes":606,"difficulty":527,"course":607,"diet":611,"mainIngredients":612,"images":614,"keywords":624,"publishedAt":597,"updatedAt":597,"authorSlug":553},"cong-you-bing","Cong You Bing (Flaky Chinese Scallion Pancakes)","Cong You Bing","葱油饼","Cōng yóu bǐng","Northern China & Shanghai",30,45,[608,609,610],"bread","snack","street-food",[532,573,574],[613,461],"flour",[615,618,620,622],{"alt":616,"src":617},"Golden flaky scallion pancake cut into wedges showing thin layers, with a dish of black vinegar dip","\u002Fimages\u002Frecipes\u002Fcong-you-bing\u002Fhero.jpg",{"alt":616,"src":619},"\u002Fimages\u002Frecipes\u002Fcong-you-bing\u002Fhero-16x9.jpg",{"alt":616,"src":621},"\u002Fimages\u002Frecipes\u002Fcong-you-bing\u002Fhero-4x3.jpg",{"alt":616,"src":623},"\u002Fimages\u002Frecipes\u002Fcong-you-bing\u002Fhero-1x1.jpg",[625,626,627,628,629,630,631],"cong you bing","scallion pancake","chinese flatbread","laminated dough","street food","breakfast","northern china",{"slug":633,"title":634,"shortTitle":635,"nativeName":636,"romanized":637,"countrySlug":524,"region":638,"baseServings":566,"prepMinutes":639,"cookMinutes":567,"difficulty":570,"course":640,"diet":641,"mainIngredients":642,"images":645,"keywords":655,"publishedAt":597,"updatedAt":597,"authorSlug":553},"dan-dan-noodles","Dan Dan Mian (Sichuan Sesame Chili Noodles)","Dan Dan Mian","担担面","Dàndàn miàn","Sichuan (Chengdu)",15,[529,610],[573],[643,644,577,465],"ground-pork","pasta",[646,649,651,653],{"alt":647,"src":648},"Bowl of dan dan noodles with chili oil sauce, crisp minced pork, preserved greens and sliced scallions","\u002Fimages\u002Frecipes\u002Fdan-dan-noodles\u002Fhero.jpg",{"alt":647,"src":650},"\u002Fimages\u002Frecipes\u002Fdan-dan-noodles\u002Fhero-16x9.jpg",{"alt":647,"src":652},"\u002Fimages\u002Frecipes\u002Fdan-dan-noodles\u002Fhero-4x3.jpg",{"alt":647,"src":654},"\u002Fimages\u002Frecipes\u002Fdan-dan-noodles\u002Fhero-1x1.jpg",[656,657,658,659,660,661,662],"dan dan noodles","dandan mian","sichuan","chili oil","sesame paste","chengdu","noodles",{"slug":519,"title":520,"shortTitle":521,"nativeName":522,"romanized":523,"countrySlug":524,"baseServings":432,"prepMinutes":525,"cookMinutes":526,"difficulty":527,"course":664,"diet":665,"mainIngredients":666,"images":667,"keywords":672,"publishedAt":552,"updatedAt":552,"authorSlug":553},[529,530],[532],[451,457,461,465],[668,669,670,671],{"alt":536,"src":537},{"alt":536,"src":539},{"alt":536,"src":541},{"alt":536,"src":543},[545,546,547,548,549,550,551],{"slug":674,"title":675,"shortTitle":676,"nativeName":677,"romanized":678,"countrySlug":524,"region":679,"baseServings":566,"prepMinutes":567,"cookMinutes":567,"restMinutes":605,"difficulty":570,"course":680,"diet":681,"mainIngredients":682,"images":684,"keywords":694,"publishedAt":597,"updatedAt":597,"authorSlug":553},"jianbing","Jianbing Guozi (Tianjin Savoury Breakfast Crepe)","Jianbing Guozi","煎饼果子","Jiānbing guǒzi","Tianjin and Shandong",[630,610],[532,573],[457,613,461,683],"sesame-seeds",[685,688,690,692],{"alt":686,"src":687},"Folded jianbing crepe cut in half showing egg, scallion, dark bean sauce and a sheet of crisp fried cracker inside","\u002Fimages\u002Frecipes\u002Fjianbing\u002Fhero.jpg",{"alt":686,"src":689},"\u002Fimages\u002Frecipes\u002Fjianbing\u002Fhero-16x9.jpg",{"alt":686,"src":691},"\u002Fimages\u002Frecipes\u002Fjianbing\u002Fhero-4x3.jpg",{"alt":686,"src":693},"\u002Fimages\u002Frecipes\u002Fjianbing\u002Fhero-1x1.jpg",[674,695,629,696,697,698,546],"chinese breakfast","mung bean crepe","tianjin","savory crepe",{"slug":700,"title":701,"shortTitle":702,"nativeName":703,"romanized":704,"countrySlug":524,"region":705,"baseServings":566,"prepMinutes":639,"cookMinutes":639,"difficulty":527,"course":706,"diet":707,"mainIngredients":708,"images":710,"keywords":720,"publishedAt":552,"updatedAt":552,"authorSlug":553},"mapo-tofu","Mapo Tofu (Sichuan Tofu in Chili-Bean Sauce)","Mapo Tofu","麻婆豆腐","Mapo doufu","Sichuan",[529],[573,574],[709,643,577,578],"tofu",[711,714,716,718],{"alt":712,"src":713},"Mapo tofu with soft tofu cubes in glossy red chili-bean sauce, topped with scallions and ground Sichuan peppercorn","\u002Fimages\u002Frecipes\u002Fmapo-tofu\u002Fhero.jpg",{"alt":712,"src":715},"\u002Fimages\u002Frecipes\u002Fmapo-tofu\u002Fhero-16x9.jpg",{"alt":712,"src":717},"\u002Fimages\u002Frecipes\u002Fmapo-tofu\u002Fhero-4x3.jpg",{"alt":712,"src":719},"\u002Fimages\u002Frecipes\u002Fmapo-tofu\u002Fhero-1x1.jpg",[721,658,722,723,724,709,661],"mapo tofu","doubanjiang","sichuan peppercorn","mala",{"slug":726,"title":727,"shortTitle":728,"nativeName":729,"romanized":730,"countrySlug":524,"region":731,"baseServings":566,"prepMinutes":567,"cookMinutes":567,"difficulty":527,"course":732,"diet":735,"mainIngredients":736,"images":739,"keywords":749,"publishedAt":597,"updatedAt":597,"authorSlug":553},"hot-and-sour-soup","Suan La Tang (Chinese Hot and Sour Soup)","Suan La Tang","酸辣汤","Suān là tāng","Northern China & Sichuan",[733,734],"soup","appetizer",[573,574],[709,737,457,738],"mushrooms","vinegar",[740,743,745,747],{"alt":741,"src":742},"Bowl of hot and sour soup with egg ribbons, wood ear strips, tofu matchsticks and sliced scallions","\u002Fimages\u002Frecipes\u002Fhot-and-sour-soup\u002Fhero.jpg",{"alt":741,"src":744},"\u002Fimages\u002Frecipes\u002Fhot-and-sour-soup\u002Fhero-16x9.jpg",{"alt":741,"src":746},"\u002Fimages\u002Frecipes\u002Fhot-and-sour-soup\u002Fhero-4x3.jpg",{"alt":741,"src":748},"\u002Fimages\u002Frecipes\u002Fhot-and-sour-soup\u002Fhero-1x1.jpg",[750,751,752,753,754,755,709],"hot and sour soup","suan la tang","chinese soup","wood ear","black vinegar","white pepper",{"slug":757,"title":758,"shortTitle":759,"nativeName":760,"romanized":761,"countrySlug":524,"region":762,"baseServings":566,"prepMinutes":568,"cookMinutes":639,"restMinutes":567,"difficulty":527,"course":763,"diet":765,"mainIngredients":767,"images":770,"keywords":780,"publishedAt":597,"updatedAt":597,"authorSlug":553},"tangyuan","Tangyuan (Black Sesame Rice Balls in Ginger Syrup)","Tangyuan","汤圆","Tāngyuán","Jiangnan — Shanghai and Ningbo",[764],"dessert",[532,766],"gluten-free",[768,683,578,769],"sticky-rice","butter",[771,774,776,778],{"alt":772,"src":773},"White glutinous rice balls floating in clear ginger syrup, one cut open showing dark black sesame filling","\u002Fimages\u002Frecipes\u002Ftangyuan\u002Fhero.jpg",{"alt":772,"src":775},"\u002Fimages\u002Frecipes\u002Ftangyuan\u002Fhero-16x9.jpg",{"alt":772,"src":777},"\u002Fimages\u002Frecipes\u002Ftangyuan\u002Fhero-4x3.jpg",{"alt":772,"src":779},"\u002Fimages\u002Frecipes\u002Ftangyuan\u002Fhero-1x1.jpg",[757,781,782,783,784,785,786],"black sesame","lantern festival","glutinous rice balls","chinese dessert","winter solstice","ningbo",{"slug":788,"title":789,"shortTitle":790,"nativeName":791,"romanized":792,"countrySlug":524,"baseServings":432,"prepMinutes":525,"cookMinutes":525,"difficulty":527,"course":793,"diet":794,"mainIngredients":795,"images":797,"keywords":807,"publishedAt":552,"updatedAt":552,"authorSlug":553},"tomato-egg-stir-fry","Tomato Egg Stir-Fry (Fanqie Chao Dan)","Tomato Egg Stir-Fry","番茄炒蛋","Fanqie chao dan",[529,530],[532,766],[796,457,461],"tomato",[798,801,803,805],{"alt":799,"src":800},"Soft scrambled eggs folded through jammy stir-fried tomatoes with 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