Fukien (or Fujian) fried rice - (Not actually from Fujian), a Cantonese dish of fried rice typically served "wet", with sauce or gravy on top.
Singapore fried rice - Not actually from Singapore, a Cantonese dish of fried rice fried with yellow curry powder. Ironically, the fried rice which is served in Singapore itself runs the gamut from Yangchow to Fukkien style, with 'Singapore fried rice' being the glaring omission.
Yangchow (or Yangzhou) fried rice (or more commonly Special fried rice) - A fried rice dish with no relationship with Yangzhou, consisting of generous portions of shrimp along with barbequed pork.
Yuanyang fried rice - Fried rice dish topped with two different types of sauce, typically a savory white sauce and a red, tomato-based sauce.
Thai fried rice - The flavor of this version is radically different from that of common fried rice, and comes from various additions not found in Chinese fried rice.
Nasi Goreng - is an Malay version of fried rice. The main difference compared to fried rice is that it is cooked with sweet soy sauce (kecap manis). It is often accompanied by additional items such as a fried egg, fried chicken, satay, or keropok.
