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Fried Rice and other Asian Starchy Thingies

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Fried Rice and other Asian Starchy Thingies

Jason "carbs" Perlow | Oct 13, 2000 05:43 PM

Every asian cuisine has a fried rice dish -- Chinese, Japanese, Thai, Malaysian, Indian, you name it.

This humble and simple dish is unfortunately often greasy, prepared with overcooked rice, or not seasoned well enough. Worse yet is that bland yellow fried rice that is served at basically every take out Cantonese place in existence. What is that stuff? What happened to that deep brown fried rice of the chinese restaurants of yore? And why are they using the cheap american rice? Is good fried rice extinct in New York?

I have found that Thai and Vietnamese restaurants in general make good fried rice dishes -- maybe its the added basil and chiles that soup it up, I dunno. Maybe its the jasmine rice.

So where does one find the best Fried Rice? All asian cuisines are game.

And while we're at it, where can you find the best of these other asian food basics?

Potstickers/Mandoo/Gyoza

Pan fried noodles / Lo Mein / Mei Fun / Chow Fun / Soup Noodles / Pad Thai / Larmen / Udon / Ramen / Soba

Egg Rolls/Spring Rolls/Cha Gio/Summer Rolls

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