In Southeast Asia, similarly constructed Indonesian, Malaysian, and Singaporean nasi goreng and Thai khao phat are popular dishes.

Fried rice is also seen on the menus of non-Asian countries’ restaurants offering cuisines with no native tradition of the dish.

In some Asian countries, small restaurants, street vendors and traveling hawkers specialise in serving fried rice.

Many Southeast Asian street food stands offer fried rice with a selection of optional garnishes and side dishes.

The dish is made with leftover rice, celery, garlic, bell peppers, red onion, carrots, peas, and soy sauce sautéed in vegetable oil.

What makes Dominican chofán distinct from other fried rice dish is the use of lippia (Jamaican oregano) and bouillon cube.

The rice is stir-fried with vegetables(carrots, spring onions, peas, green and red bell peppers), eggs, meats of choice(chicken, beef, shrimp), and spices like chili, curry powder, and salt.

It's usually served with Shito (Pepper Sauce) Nigerian fried rice is made with parboiled rice (whether of the standard long-grain or Golden-Sella-basmati varieties), diced fried cow liver (optional) or shrimp, protein (chicken, pork, or shrimp), vegetables (such as carrots, peas, green beans, onions, and chillies), herbs and spices (such as thyme, pepper, and curry powder), and so on.