Top 24 Chinese Rice Dishes

Congee, also known as rice porridge, is a traditional Chinese dish that has been enjoyed for centuries. Made by simmering rice in a large amount of water or broth until it becomes soft and creamy, congee is a comforting and versatile dish that can be enjoyed for breakfast, lunch, or dinner. Congee can be made with various ingredients, making it a highly customizable dish. It can be enjoyed plain, or with the addition of meats such as chicken, pork, or seafood. Vegetables, herbs, and spices can also be added to enhance the flavor. Popular toppings include fried shallots, green onions, peanuts, and pickled vegetables. Not only is congee delicious, but it is also very nourishing. It is easily digestible, making it a popular choice for those who are feeling under the weather or have digestive issues. Furthermore, congee is a great way to use up leftover rice, making it a frugal and practical dish. In Chinese culture, congee is often associated with warmth, comfort, and healing. It is a staple dish during times of illness or recovery. Whether enjoyed plain or with various toppings, congee is a versatile and satisfying dish that continues to be loved by many.

Hainanese chicken rice is a beloved Chinese rice dish that originated from the Hainan province in Southern China. It is a simple yet flavorful dish that has gained popularity not only in China but also worldwide. The dish features tender poached chicken served on fragrant rice cooked in chicken broth and a variety of aromatic herbs and spices such as ginger and garlic. The chicken is cooked to perfection, resulting in a succulent and juicy meat that is full of flavor. Hainanese chicken rice is typically served with three accompanying sauces: a tangy and spicy chili sauce, a pungent minced ginger sauce, and a light soy sauce. These sauces add depth and enhance the overall taste of the dish. What sets Hainanese chicken rice apart is its simplicity and the emphasis on the quality of the ingredients used. The rice is cooked with the chicken broth, absorbing all the flavors and becoming incredibly fragrant. The chicken is delicately poached to retain its natural juices and tenderness. 

Yangzhou fried rice is a popular Chinese rice dish that originated in Yangzhou, a city in Jiangsu province. It is a flavorful and aromatic dish that is loved by people all over the world. The dish is made by stir-frying cooked rice with a variety of ingredients, including diced vegetables such as carrots, peas, and corn, as well as diced meat such as shrimp, chicken, or ham. The rice is stir-fried in a wok with soy sauce, oyster sauce, and other seasonings, giving it a rich and savory taste. Yangzhou fried rice is known for its vibrant colors and balanced flavors. The combination of tender meat, crunchy vegetables, and fluffy rice creates a delightful texture that is both satisfying and comforting. The dish is often garnished with thinly sliced green onions and scrambled eggs, adding a touch of freshness and visual appeal. 

Tangyuan, a traditional Chinese rice dish, is a delightful delicacy enjoyed during festivals and special occasions. These small, glutinous rice balls are typically filled with a sweet filling made from sesame paste, red bean paste, or peanuts. The balls are then boiled and served in a warm, fragrant syrup. The preparation of Tangyuan is a meticulous process that requires skill and patience. The glutinous rice flour is mixed with water to form a soft dough, which is then divided and shaped into small balls. The filling is carefully added to the center of each ball before they are rolled into a smooth, round shape. Once the Tangyuan are ready, they are gently boiled in water until they float to the surface. This cooking method ensures that the rice balls are soft and chewy, while the filling remains rich and flavorful. Finally, the Tangyuan are served in a sweet syrup made from ginger, rock sugar, and water, creating a harmonious blend of flavors. 

Zongzi is a traditional Chinese rice dish that is enjoyed during the Dragon Boat Festival, which is celebrated on the fifth day of the fifth lunar month. Zongzi is made by wrapping glutinous rice, also known as sticky rice, in bamboo leaves and then steaming or boiling it. The rice is typically filled with a variety of ingredients, such as marinated pork, salted egg yolks, mushrooms, and peanuts. The preparation of Zongzi is a labor-intensive process, as the rice needs to be soaked overnight and the bamboo leaves need to be softened before wrapping. The filled bamboo leaves are then tightly secured with twine or string and cooked for several hours until the rice is fully cooked and infused with the flavors of the ingredients. 

Chinese Rice Cake Dish, also known as Nian Gao, is a traditional and popular rice-based delicacy in Chinese cuisine. Made from glutinous rice flour, it has a sticky and chewy texture that is loved by many. This dish is typically enjoyed during the Chinese New Year festivities but can be found throughout the year in various forms. To prepare this dish, the rice flour is mixed with water and steamed until it forms a solid and sticky cake. The cake is then cut into slices and cooked in various ways. It can be stir-fried with vegetables, meat, and seafood or simply pan-fried until crispy on the outside and soft on the inside. The addition of ingredients like mushrooms, Chinese sausage, and vegetables enhances the flavor and adds texture to the dish. Chinese Rice Cake Dish is a symbol of good luck and prosperity, as the word "nian gao" sounds like "year high" in Mandarin, which signifies reaching new heights in the coming year. It is often shared with family and friends as a gesture of goodwill. With its unique texture and delicious taste, this dish is a must-try for anyone looking to experience authentic Chinese cuisine.

Scorched Rice Dish, also known as Guo Ba Fan in Mandarin, is a popular Chinese rice dish that originated in the northern regions of China. This delectable dish is made by first cooking rice until it forms a crispy golden crust at the bottom of the pot. The crust, known as "guo ba," is the highlight of the dish, offering a unique texture and flavor. To prepare Scorched Rice Dish, the chef starts by cooking the rice in a pot until it is perfectly cooked. Then, the heat is turned up, and the bottom of the rice is left to scorch, creating a crispy and slightly burnt layer. This process requires skill and precision to achieve the right balance between crispy and burnt. Once the rice is ready, it is served with various toppings and accompaniments. Common additions include stir-fried vegetables, meat, seafood, or tofu. The toppings can be customized based on personal preferences and dietary restrictions. The contrasting textures of the crispy rice and tender toppings create a delightful eating experience. Scorched Rice Dish is not only visually appealing but also offers a range of flavors and textures. The crispy rice adds a satisfying crunch, while the toppings provide a burst of flavors. It is a versatile dish that can be enjoyed as a main course or a side dish, perfect for both everyday meals and special occasions. In summary, Scorched Rice Dish is a delicious Chinese rice dish that features a crispy and slightly burnt layer of rice at the bottom of the pot. With its unique texture and customizable toppings, this dish is a favorite among rice lovers in China and beyond.

Rice noodle roll, also known as cheung fun, is a popular Chinese dish that features a delicate and smooth rice noodle sheet rolled with various fillings. Made from a batter primarily composed of rice flour and water, the noodle sheet is steamed to perfection, resulting in a soft and slightly translucent texture. The fillings for rice noodle rolls can vary, but common choices include char siu (barbecued pork), shrimp, beef, or vegetables. These ingredients are typically placed on top of the noodle sheet before it is rolled up tightly. The rolls are then cut into bite-sized pieces, often served with a savory soy-based sauce or sweet hoisin sauce. Rice noodle rolls are commonly enjoyed as a breakfast or dim sum dish in China. With its delicate texture and flavorsome fillings, this dish offers a delightful combination of tastes and textures. 

Nian Gao, also known as Chinese New Year cake, is a traditional rice dish that holds a significant place in Chinese cuisine. Made from glutinous rice flour, it is a sweet and sticky delicacy that is often consumed during the Lunar New Year festivities. The name "nian gao" translates to "sticky cake" and is believed to bring good luck and prosperity for the coming year. The preparation of nian gao involves soaking the rice overnight and then grinding it into a fine flour. This flour is then mixed with water and sugar to create a thick batter, which is steamed until it solidifies into a soft, chewy cake. Some variations of nian gao may include additional ingredients such as red dates, coconut, or sesame seeds to enhance the flavor. Nian gao is typically sliced into thick pieces and served either plain or pan-fried. The pan-fried version provides a crispy outer layer while retaining the chewy texture inside. 

Chinese fried rice is a popular and delicious rice dish that has gained worldwide recognition. Typically, Chinese fried rice is made with cooked rice that is stir-fried with a variety of ingredients such as vegetables, meat, and seafood. Common vegetables used include carrots, peas, and onions, while popular protein choices are chicken, shrimp, or beef. The dish is further enhanced with aromatic seasonings such as soy sauce, oyster sauce, and garlic. What makes Chinese fried rice so delicious is the use of day-old rice. This helps to create a drier texture and prevents the rice grains from sticking together. The rice is then stir-fried over high heat, allowing it to absorb the flavors of the ingredients and seasonings. 

Claypot rice is a popular Chinese rice dish that is both delicious and comforting. It is typically cooked in a clay pot, which helps to create a unique texture and flavor. The dish consists of a bed of fluffy rice that is topped with various ingredients such as marinated meats, vegetables, and sometimes even seafood. To prepare claypot rice, the rice is first soaked and then cooked in the clay pot with a flavorful broth or sauce. The ingredients are then added on top of the rice, and the pot is covered and cooked over a low flame. This slow cooking method allows the flavors to meld together, resulting in a rich and aromatic dish. One of the most popular variations of claypot rice is the combination of marinated chicken, Chinese sausage, and vegetables. The chicken is usually marinated with soy sauce, ginger, and garlic, while the Chinese sausage adds a slightly sweet and savory flavor. The vegetables, such as mushrooms and peas, add freshness and texture to the dish. When the claypot rice is ready, it is served piping hot, with the rice at the bottom perfectly cooked and slightly crispy.

Crossing-the-bridge noodles, also known as Guoqiao Mixian, is a traditional Chinese rice dish that originates from Yunnan province. This flavorful and hearty dish consists of a bowl of rice noodles served with various toppings and a steaming hot broth. The name "Crossing-the-bridge" comes from a local legend about a scholar who would cross a bridge to study on an island. His wife would bring him a bowl of noodles, which she had to serve quickly to ensure they remained hot. Hence, this dish is meant to be enjoyed immediately. The dish is typically served with thinly sliced meat, such as chicken or pork, along with an array of fresh vegetables, including bean sprouts, mushrooms, and leafy greens. The toppings are then placed on top of the noodles and covered with a piping hot broth, made from chicken or pork bones, infused with aromatic herbs and spices. To enjoy Crossing-the-bridge noodles, one starts by adding the toppings into the bowl of noodles and pouring the hot broth over them. The heat from the broth gently cooks the meat and vegetables, resulting in a delicious and comforting meal. 

Red bean rice is a popular Chinese rice dish that combines the creamy richness of red beans with the aromatic flavors of rice. This dish is not only delicious but also offers numerous health benefits. To prepare red bean rice, red beans are first soaked overnight and then cooked until they become soft and tender. Meanwhile, rice is cooked separately until fluffy and fragrant. The cooked red beans are then combined with the rice, along with some seasoning and a touch of soy sauce or sesame oil for added flavor. This dish is often served as a main course or as a side dish alongside other Chinese dishes. It can be enjoyed on its own or paired with stir-fried vegetables or meat. 

Kamameshi is a traditional Chinese rice dish that originated in Japan. It is a one-pot meal cooked in a small iron pot called a kama. The dish consists of rice cooked with various ingredients such as meat, seafood, and vegetables, resulting in a flavorful and hearty meal. The process of making Kamameshi involves first sautéing the ingredients in the pot, then adding rice and broth, and finally cooking it all together. The flavors from the ingredients infuse into the rice, creating a delicious and aromatic dish. Common ingredients used in Kamameshi include chicken, beef, shrimp, mushrooms, carrots, and green onions. However, there are many variations of this dish, allowing for endless combinations of ingredients to suit different tastes. Kamameshi is often served with a side of pickled vegetables and miso soup, making it a well-rounded and satisfying meal. 

Khong bah png, also called Braised Pork Rice, is a popular dish in both Fujianese and Taiwanese cuisines. While there may be some regional differences in its preparation, the dish generally consists of pork belly that is cooked using a method called "lu" (boiled and marinated in a mixture of soy sauce and sugar) and is served over a bed of rice. It is common to accompany the meal with Chinese pickles.

Lo bah png, which translates to minced pork rice in English, is a popular rice dish found in various regions of Taiwan and Southern Fujian. While the flavor profile may differ slightly between regions, the fundamental components remain consistent: ground pork that is marinated and boiled in soy sauce, served atop steamed rice.

Hokkien fried rice is a popular Chinese rice dish that originated from the Hokkien region of China. It is a flavorful and delicious stir-fried rice dish that is commonly found in Chinese restaurants worldwide. The dish is made with cooked rice that is stir-fried with a variety of ingredients, including diced vegetables like carrots, peas, and corn, along with protein choices like shrimp, chicken, or pork. The key to a good Hokkien fried rice is the use of high heat and quick cooking techniques, resulting in a dish that is packed with flavors and textures. To enhance the taste, the rice is typically seasoned with soy sauce, oyster sauce, and sometimes a touch of sesame oil. This combination of sauces gives the dish a savory and slightly sweet flavor profile. It is often garnished with chopped spring onions and served with a side of pickled vegetables or a fried egg on top.

Gaifan, also known as "plate rice" in Chinese, is a popular and versatile rice dish that is commonly found in China. This simple yet delicious meal consists of a bed of steamed white rice topped with a variety of flavorful ingredients. The base of Gaifan is usually plain steamed rice, which serves as a canvas for the toppings. The toppings can vary significantly, depending on personal preferences and regional influences. Some popular choices include stir-fried vegetables, marinated meats such as pork or chicken, tofu, eggs, and various sauces. Gaifan is known for its convenience and quick preparation time, making it a go-to dish for busy individuals or those looking for a satisfying meal on the go. 

Cifantuan, also known as "rice balls," is a popular Chinese rice dish that originated in Shanghai but can now be found throughout the country. This delicious and convenient meal consists of glutinous rice wrapped around various fillings, typically served as a breakfast or snack option. The preparation of Cifantuan involves cooking glutinous rice until it becomes sticky and pliable. The rice is then pressed onto a flat surface and topped with a variety of fillings such as preserved vegetables, pickled radishes, salted eggs, dried meat, or even sweet options like red bean paste. Once the fillings are added, the rice is expertly wrapped into a ball shape, ensuring that the flavors are evenly distributed throughout. The final product is often wrapped in a layer of bamboo leaves, adding an aromatic touch to the dish. 

White sugar sponge cake, also known as bai tang gao, is a popular Chinese rice dish that is loved for its light and fluffy texture, subtly sweet flavor, and delicate aroma. This traditional dessert is made primarily from rice flour, white sugar, and water, creating a simple yet satisfying treat. To prepare the dish, rice flour is mixed with water and white sugar to form a smooth batter. The batter is then steamed until it rises and becomes airy, resulting in a soft and spongy texture. The cake is usually served in individual portions, sliced into squares or rectangles. White sugar sponge cake is often enjoyed as a snack or dessert, paired with a cup of tea or enjoyed on its own. 

Erkuai, also known as rice cakes, is a popular Chinese dish that originated in the Yunnan province. It is made from a type of glutinous rice that is pounded and steamed to form a soft and chewy cake-like texture. The dish is typically served as a snack or street food and can be enjoyed plain or with various toppings. Erkuai can be prepared in different ways to create a variety of flavors and textures. One common way is to stir-fry the rice cakes with vegetables, meat, and seasonings, resulting in a delicious and savory dish. Another popular variation is to deep-fry the rice cakes until they become crispy on the outside, giving them a delightful crunch. 

Yin yang fried rice, originating from Hong Kong, is a unique rice dish featuring a plate of rice adorned with both béchamel sauce and tomato sauce. This dish creatively melds the elements of classic egg fried rice, incorporating a vibrant red tomato sauce with chicken, and a luscious white seafood sauce enriched with shrimp.

Aiwowo stands as a traditional Chinese dessert with a fascinating history. According to legend, the Hui people created these sticky rice balls during the Qing dynasty in secret for the Fragrant Concubine of the Qianlong Emperor. Aiwowo has a snowball-like appearance, with its outer layer crafted by cooking glutinous rice mixed with flour and then flattening the resulting mixture. The filling, which can include white sugar, sesame, apricots, melon seeds, plums, and haws, offers a delightful variety of flavors.

The term "Paofan" translates to "submerged rice." This dish involves soaking rice in a broth made from pork, fish bones, and prawns. It is commonly served with seafood, accompanied by a topping of fried egg floss and crispy rice for added texture and flavor.