American fried rice

American fried rice (Thai: ข้าวผัดอเมริกัน, RTGS: khao phat amerikan, pronounced [kʰâ(ː)w pʰàt ʔāmēːrīkān]) is a Thai Chinese fried rice dish with "American" side ingredients like fried chicken, ham, hot dogs, raisins, ketchup.[2] Other ingredients like pineapples and croutons are optional.

American fried rice
American fried rice
Alternative namesข้าวผัดอเมริกัน
CourseRice dish
Place of originThailand
Created bySureepan Maneewat[1]
Serving temperatureHot
Main ingredientsKetchup-fried rice, processed meat, sunny egg, raisins

History

Khun Ying Sureepan Maneewat, the wife of "Chao Krung" newspaper's pioneer editor Vilas Maneewat, claimed to the Sakul Thai magazine that[1] the American fried rice is her creation. She was a manager of Ratchathani Restaurant, the restaurant of Don Mueang Airport which cooked meals for several airines. One day, an airline cancelled a flight, leaving her loads of prepared American breakfast; sunny eggs, sausages and hams. Sureepan decided to cook the American breakfast ingredients with the leftover fried rice, hence the name "American fried rice". The proteins varied day-to-day, depending on which "American breakfast" was left on the day, from sausages and hams to baked chicken. Although she could not recall the year she created it, it is assumed to be sometime before 1954 when she left for her study in the UK.

However, some believe that the American fried rice was created by a Thai chef, "Go Jek", during the Vietnam War era[2] to serve to United States Marine Corps and United States Air Force personnel stationed in Korat and Udon Thani, Thailand, it was not generally found in Thai restaurants outside Thailand, but with the proliferation of Thai restaurants in the United States, American fried rice is now appearing on Thai restaurant menus there.

See also

References
  1. Interview with Sureepan Maneewat (Nitaya Natayasundhorn) by Pailin Rungrat "Sakul Thai" Issue 2717 Year 52 ed 14 November 2006 Archived 19 February 2008 at the Wayback Machine (in Thai) (นิตยา นาฏยะสุนทร ชีวิตดังดอกกุหลาบอันหอมหวาน โดย ไพลิน รุ้งรัตน์ หนังสือสกุลไทย ฉบับที่ 2717 ปีที่ 53 ประจำวัน อังคาร ที่ 14 พฤศจิกายน 2549)
  2. Daks, N.; Greeley, A. (2015). Nong's Thai Kitchen. Tuttle Publishing. p. 124. ISBN 978-1-4629-1525-5. Retrieved January 19, 2017.
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