Fried rice has humble origins tracing back over a thousand years to China, specifically during the Sui Dynasty. Originally developed as a clever way to use up leftover rice and bits of meat or vegetables, it was a pragmatic dish born out of necessity and frugality. The technique of stir frying rice with various ingredients made it not only tasty but also quick to prepare, which boosted its popularity.

As trade routes expanded and migration increased across Asia, fried rice evolved with local flavours and ingredients. Its versatility meant it could accommodate whatever was on hand, be it shrimp in coastal regions, pork in the north, or fragrant spices in the south. The basic principle remained the same: cold rice (preferably day old) gets a quick toss in a hot wok with aromatics, protein, veggies, and soy sauce or similar seasonings.

My version is weirdly inspired by my yiayia’s (Greek grandmother’s) recipe, which somehow found it’s way on to the table of every family gathering we had whether it be Easter or Christmas. Not greek in the slightest, she seemed to have latched onto the dish when moving to Australia and being surrounded by local asian shops and restaurants. Her version is pretty simple with frozen vegetables and whatever ham she has on hand, and I have taken it a step further by using microwavable rice to make it such a quick and fast weeknight dinner without much work at all.