Does fried rice have to be nondescript? Are all restaurants’ versions alike? No, yell a chorus of chowhounds.

Quite a few are devoted to Din Tai Fung’s fried rice, which rbw describes as wonderfully subtle, “with a bit of scrambled egg, shrimp, and peas; the rice itself is sublime, just glutinous enough without being sticky.” It’s so light, you’ll almost want a second order.

Their pork chop fried rice, simple and perfectly executed, is just as popular. Of course, there are some who say DTF’s fried rice is just too dainty. Where’s the soul? they ask. It just goes to show you that one hound’s “soulless” is another’s “ethereally subtle.”

Will Owen says, “The rest of the eatin’ posse and I were fanatics for the salty-fish fried rice at Har Lam Kee, and then we discovered the much less harsh but more complex version at New Concept.” He loves them both.

At Pearl’s Oriental Restaurant, the fried rice is unapologetically greasy and flat-out delicious, says ladius.

Try the seafood fried rice with XO sauce at Maxim Caf

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