{"id":25566,"date":"2019-05-03T15:05:02","date_gmt":"2019-05-03T19:05:02","guid":{"rendered":"https:\/\/dev-gordon-food-service-canada.pantheonsite.io\/ideas\/fried-rices-move-beyond-asian\/"},"modified":"2025-07-01T11:24:06","modified_gmt":"2025-07-01T15:24:06","slug":"le-riz-frit-au-dela-de-lasie","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/fried-rices-move-beyond-asian\/","title":{"rendered":"Le riz frit au-del\u00e0 de l\u2019Asie"},"content":{"rendered":"

Le riz frit s\u2019\u00e9loigne de son h\u00e9ritage asiatique au profit de nouveaux profils gustatifs savoureux.<\/h2>\n

e riz frit est l\u2019un des plats les plus connus de la cuisine chinoise. Mais les consommateurs l\u2019adorent parce qu\u2019il a bon go\u00fbt; pas en raison de ses racines. Donc, le riz frit doit-il n\u00e9cessairement avoir une influence asiatique?<\/p>\n

Plus maintenant. En fait, comme le riz frit traditionnel est constitu\u00e9 de riz cuit saut\u00e9 avec une foule de prot\u00e9ines, de l\u00e9gumes, d\u2019assaisonnements et de sauces, il se pr\u00eate parfaitement \u00e0 la cr\u00e9ation de plats innovateurs qui fid\u00e9liseront la client\u00e8le.<\/p>\n

Des nouveaut\u00e9s<\/h3>\n

Certains restaurateurs bonifient ce classique en y ajoutant quelques ingr\u00e9dients de premi\u00e8re qualit\u00e9 et en y combinant des saveurs \u00e9tonnantes, par exemple, riz \u00e0 l\u2019ail noir, navet grill\u00e9 au vinaigre, yogourt au sumac et feuille de wasabi marin\u00e9e.<\/p>\n

Influence sud-am\u00e9ricaine<\/h3>\n

Beaucoup de cuisines de l\u2019Am\u00e9rique du Sud mettent en vedette une version du riz frit \u00e0 saveur locale, notamment le riz p\u00e9ruvien chaufa qu\u2019on peut, entre autres, agr\u00e9menter de chorizo, ma\u00efs sucr\u00e9 grill\u00e9 et pleurotes. <\/p>\n

En avant les c\u00e9r\u00e9ales<\/h3>\n

Plusieurs c\u00e9r\u00e9ales gagnent en popularit\u00e9, en particulier les grains entiers. Ainsi, on peut remplacer le riz par du quinoa, et le servir, par exemple, avec du flanc de porc, du plantain, des pleurotes royaux, un \u0153uf onsen et du radis japonais marin\u00e9 et fum\u00e9.<\/p>\n

Riz frit rehauss\u00e9<\/h3>\n

Si vous envisagez de proposer un riz frit revisit\u00e9, examinez d\u2019abord les ingr\u00e9dients dont vous disposez d\u00e9j\u00e0 : restes de prot\u00e9ines, de c\u00e9r\u00e9ales, de l\u00e9gumes cuits, etc. <\/p>\n

Riz exotiques<\/strong>: bomba (ou de Valence), wehani brun, noir (riz de l\u2019empereur), collant, vert chinois, violet ou rouge \u00e0 grain entier, germ\u00e9, au jasmin, basmati et arborio.
\nGrains entiers :<\/strong> \u00e9peautre, orge<\/a>, quinoa, riz sauvage, freekeh.
\nSauces, \u00e9pices et assaisonnements :<\/strong> adobo<\/a>, ail noir, pesto, piments frais, p\u00e2tes et poudres.
\nViandes :<\/strong> salami et jambon cru, bacon, confits, poisson gras, fruits de mer<\/a>, volaille en tout genre.
\nL\u00e9gumes :<\/strong> vous avez l\u2019embarras du choix. 
\n\u0152ufs : <\/strong>brouill\u00e9s, bouillis, frits, puis coup\u00e9s en d\u00e9s ou incorpor\u00e9s, ou encore frits et servis comme garniture.
\n <\/p>","protected":false},"excerpt":{"rendered":"

Fried rice is shedding its Asian heritage in favour of exciting new flavour profiles. To North American diners, fried rice is one of the best-known Chinese dishes. Customers don\u2019t love it because it\u2019s Asian, they love it because it tastes great. Which begs the question: Must fried rice always have an Asian take? Not anymore. […]<\/p>\n","protected":false},"author":19,"featured_media":26872,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,68,123,112,111,113],"tags":[],"class_list":["post-25566","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-catering-small-business","category-culinary-ideas","category-hotels-hospitality","category-restaurant-bars","category-healthcare","category-university"],"acf":[],"yoast_head":"\nFried Rices Move Beyond Asian | Gordon Food Service<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gfs.ca\/fr-ca\/ideas\/le-riz-frit-au-dela-de-lasie\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fried Rices Move Beyond Asian\" \/>\n<meta property=\"og:description\" content=\"Fried rice is shedding its Asian heritage in favour of exciting new flavour profiles. To North American diners, fried rice is one of the best-known Chinese dishes. Customers don\u2019t love it because it\u2019s Asian, they love it because it tastes great. Which begs the question: Must fried rice always have an Asian take? Not anymore. 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To North American diners, fried rice is one of the best-known Chinese dishes. Customers don\u2019t love it because it\u2019s Asian, they love it because it tastes great. Which begs the question: Must fried rice always have an Asian take? Not anymore. 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