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boston style pork fried rice recipe

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  • Ryan1 Jul 30, 2012 04:24 PM
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im from boston area all my life and chinese take out is my favorite food. i moved to the south and cant find comparable chinese food ANYWHERE. does anyone have a recipe for pork fried rice like the take out joints in the areas north of boston?..........A REQUEST PLEASE: if you are not from mass or have never lived there, you dont even know what i am asking so please dont bother giving a recipe unless it has been verified by a bostonian as authentic boston/mass-chinese food. it just isnt the same anywhere, not NY, not san-fran, no, not anywhere! ive been searching the internet for hours now to NO avail. HELP ME!!!!!!! PLEEEEASE!!!!

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  1. For those of us in Boston, willing to give us the name of a restaurant or two that serve the style that you miss so much?

    2 Replies
    1. re: smtucker

      I'm looking for a recipe for pork fried rice that is just like 99.9 percent of the take out places in the boston area. pork fried rice like at kowloon's in saugus. although kowloon is probably not my favorite chinese restaurant it is very well known and properly represents the kind of pork fried rice I am speaking of.

      1. re: Ryan1

        I've lived in Boston for 35 years and there are all kinds of differnt takes on pork fried rice.

        There are 5 chinese places within a block of each other at an intersection in Quincy and I bet if I order PFR at all 5 they would look and taste different

    2. Can you describe it?

      1. I think this is what you are looking for- I actually found it in an old CH post! It also has pictures, so anyone who is not famiiar with this style of rice can take a look.

        http://thenewartofbaking.blogspot.com...

        13 Replies
        1. re: macca

          Good find, macca. I think Kowloon uses char sui pork made with either with pork belly or pork butt...

          1. re: Gio

            I admit I do like some of the "american style" Chinese food- but not a huge fan of fried rice. I prefer what the take out places call "house special fried rice"- more like a seasoned white rice, with lots of shrimp, pork, chicken, egg- and anything else that happens to be in the kitchen!

            1. re: macca

              (Truthfully macca, ever since I've been cooking the COTMs especially Vietnamese, Shichuan, and Cantonese I've prefered to make my own fried rice. The variations are endless....)

              1. re: Gio

                Will have to check out the threads and give a few recipes a try. Love rice, and always like new wasy to serve it up!

              2. re: macca

                I can't stand all that soy sauce in my fried rice; it just obliterates the flavor of the rice. My favorite fried rice in this area (Hong Kong Eatery in downtown Quincy) uses dried (dehydrated) scallop and Chinese sausage, some egg, a modest amount of vegetable, and lovely white rice.

                1. re: Karl S

                  That sounds great! Wonder if anyplace closer to boston, or north of boston makes it this way.

                  1. re: macca

                    FuLoon does a proper house special (white, not browned with soy sauce) fried rice, but they've not menu'ed those ingredients as an option, and since I rarely eat fried rice, it's not occurred to me to ask if they'd make that combo.

                    1. re: Karl S

                      Thanks. Just another reason for me to finally get to Fuloon!

              3. re: Gio

                Yep! That sounds right. Especially amazing to me in my youth was the amazing red color. I had no idea it was food coloring.

              4. re: macca

                sorry macca, although it looks similar it looks too gooie. also I can tell you that that is definitely not the recipe. I am sure that they use molasses or at least something that looks like molasses.

                1. re: Ryan1

                  Now I am curious to see if you find the recipe. I did not think it was molasses, as it is not sweet tasting. the picture in the link looks like the fried rice served at a lot of take out places just north of boston. The rice is not gooey, as you say and I thought it may be the mushroom say sauce, as the rice is dark brown, but is not too salty. Hope you find the right recipe!!

                2. re: macca

                  I was just going to post that same link, from this similar thread: http://chowhound.chow.com/topics/329906

                  1. re: macca

                    You are the bomb, I moved to California many years ago from Quincy, Ma and I've never been able to figure out how to make the fried rice like back east!!! After looking at this rice, I know I've found it....hope it comes out like it looks in the pictures!!!! TY for posting!!

                    Signed, Been lookin forever

                  2. Sorry I don't have a suggestion for a recipe but I wanted to back you up on your statement, if you have to have it described then you just don't get it.

                    I live in NH now (formerly in Boston) and there is just nothing like Boston area rice. I stopped looking up here for anything like it as there is just no comparison at all.

                    My favorites in Boston area are Kowloon (not their other food though but rice is spot on), Lo Kai in Dracut, Golden House in Everett and Bali Hai in Lynnfield.

                    I wish you luck in your search! Please post back if you find anything!!

                    5 Replies
                    1. re: thedryer

                      GOLDEN HOUSE!.... it took me about 8 years but I have just recently perfected golden house chicken wings! golden house chicken wings are probably the best thing you could ever put in your mouth! also everything they have is the bomb.

                      1. re: Ryan1

                        Lol, I'll be the judge!! Please deliver enough for me, my husband and the doggy of course. :) Golden House is so good, and Lisa is the nicest Chinese woman I know!! We have been known to get off the highway to pick up takeout to take back to New Hampshire as it's THAT good.

                        1. re: thedryer

                          Where is it? Im in Everett from time to time ...

                          1. re: C. Hamster

                            Golden House
                            204 Ferry Street
                            Everett, MA 02149
                            Phone: (617) 387-2800
                            Estimate delivery time is 30 to 60minutes.
                            Delivery fee is $2 in 3 mile(s) range
                            Store Hours:
                            Mon - Thurs: 04:00 PM - 10:30 PM
                            Fri & Sat: 04:00 PM - 11:00 PM
                            Sunday: 11:00 AM - 10:00 PM

                            http://www.everettgoldenhouse.com/

                            1. re: Gio

                              GREAT!!! Thanks!

                    2. oh my gosh. i forgot how good chinese take out was in boston. sadly i dont know how they make it soooo good. i wasnt much of a cook when i lived in boston. but i remember this place, when i was going to berklee, it was near the corner of mass ave and boylston. oh my goodness the place was awesome. nearly every night i would go there at about midnight, after having a few too many, and devour pork fried rice and whatever entree caught my fancy that day. mmmm.

                      1. I don't see anything special or different about this style of fried rice that is shown in the picture in the link (macca) has provided. ......it just has the inclusion of double soy sauce to give it the darker color. This style of fried rice was very common in NY/NJ area Cantonese/ Polynesian Chinese American restaurants from the 60-80s.

                        9 Replies
                        1. re: fourunder

                          I agree that the Boston area fried rice is the same as that in metro NYC in the 60's and 70's. I've lived outside of Boston since the mid-70's and do not know if the NYC-area fried rice has changed since then.

                          1. re: greygarious

                            Most of the fried rice you get today in take out locations is actually a very greasy yellow rice with peas, onions and scallions......sometimes egg, beansprouts, and or carrots. As noted by others, Young chow Fried Rice or House Special Fried Rice will be made with White Rice. In New York City Chinatown, you can get what is called *Chinatown Style*, where the rice is egg coated..

                            1. re: fourunder

                              In Boston area, a lot of the take out places add an egg (scrambled) to the fried rice.

                              1. re: macca

                                In my are of NY/NJ, it's pretty common for the take-out places to prepare a large amount fried rice and hold it in the steam table. Sometimes the defacto choice is red roast pork to be used for the Combination Platters....but given the increase in people eating less meat, or vegetarian, the fried rice is made without egg or meat.......when the order comes in, then they add meat or seafood accordingly.

                                If ever I order Chinese Combination with this type of Fried Rice....I'll usually take it home and doctor it a bit on my own with vegetables or egg.

                                When the family dines out.....the adult kids like to order Lop Cheong at their favorite place.

                                1. re: fourunder

                                  OOH- just looked up the recipe for Lop Cheong- looks delicioius- but not sure I want to attempt sausages at home. My meat grinder belonged to my grandmother- is 60+ years old, and clamps onto the table- but I bet it would still work well for sausages.

                                  1. re: macca

                                    Costco sells it. It's not refrigerated.

                                    1. re: greygarious

                                      AM a BJ member- wll try there- if not, maybe the super 88 in malden

                                  2. re: fourunder

                                    Try the fine grind pork as your first introduction. The larger coarse grind and cubed fat may be much for the first time. Goose liver is an acquired taste.

                                    1. re: fourunder

                                      A recent NYC Chinatown purchase. One pound for $5.95

                                       
                          2. yellow or brownish color on your preferred PFR?

                            1 Reply
                            1. re: BiscuitBoy

                              the rice I am speaking of is definitely brown. there are no vegetables in it aside from a little onion and maybe bean sprouts ( I specifically order mine with bean sprouts it doesn't always come with bean sprouts) he usually has chunks of red roast pork. looking at the how some others have commented here as well as other commentary I have seen about brown rice, I can tell you that it is not overloaded with soy sauce. I usually add a little soy sauce to my personal dish to give it a little extra saltyness.

                            2. after calling several chinese restaurants I finally got a guy to tell me what the secret ingredient was but that's all he would tell me. he called it thicksoy sauce

                              2 Replies
                              1. re: Ryan1

                                That would probably be a Chinese dark soy sauce (as opposed to a Japanese soy sauce or light Chinese soy sauce - each is rather different).

                                1. re: Ryan1

                                  Thick soy sauce to me means Indonesian Ketjap Manis.
                                  Doug

                                2. down here in georgia in norcross they have the biggest chinese supermarket that I have ever seen in my life. it is the size of a walmart supercenter but it is a chinese grocery store. they literally have everything conceivable. I just bought a jar of thick soy sauce. I took 1 taste and I am pretty convinced that this is the magic ingredient. it looks like molasses but it taste like a really really strong soy sauce with a smokey flavor to it. some onions a little bean sprouts some chinese roasted pork, a little msg and violla. going to experiment tomorrow, I have my rice pre cooked its it's in the refrigerator with the roast pork as we speak. tomorrow it will be pork fried rice, lobster sauce, egg rolls stuffed with mainly celery a little of the roast pork and no cabbage thank you very much, crab rangoon with actual boston style duck sauce and golden house chicken wings. all made from scratch. this has been 8 years in the making..... provided everything comes out the way I think it will tomorrow I will be a happy boy. I will be glad to share my recipes with anyone who wants them but chinese recipes are not that simple because they are just as much about technique then they are ingredients so if you want to know you would have to call me on the phone because although I have the ingredient list that I could post here for everything I have the techniques committed to memory

                                  8 Replies
                                  1. re: Ryan1

                                    this is the thick soy sauce that I bought.... http://lh4.ggpht.com/_LNaQuBlSf8Y/SZK...

                                    1. re: Ryan1

                                      That particular soy sauce is discussed here http://chowhound.chow.com/topics/795184

                                      It seems to be the same as a Thai thick soy sauce in the UK: http://www.tradewindsorientalshop.co....

                                      1. re: Ryan1

                                        That is an ingredient that is wildly available in the Boston area. I certainly hope that you succeed in your quest.

                                        And if that isn't perfect, try this next time:
                                        http://www.amazon.com/Koon-Chun-Doubl...

                                        1. re: smtucker

                                          I saw that there too

                                      2. re: Ryan1

                                        Ryan1, I'm curious about the location of your Chinese market. I live in your area and usually head toward the Buford Highway Farmers Market, Nam Dae Mun or Super H-mart for my international shopping sprees. Always looking for more great market recommendations.

                                        1. re: chattahoochee

                                          you can see it from i 85, exit 99 jimmy carter boulevard. hong kong supermarket

                                          1. re: Ryan1

                                            Thanks! Haven't been there in a couple of years and had forgotten about it. I miss my old Northeast favorites but love the diversity of products available in Atlanta. Glad to hear your efforts turned out so well!

                                        2. re: Ryan1

                                          i am looking for the same-- boston style chinese food--, so how are you going to make the lobster sauce.

                                        3. I think that did it! it was really close to perfect. I made a few errors but I'm pretty sure next time it will be just right. I use a little too much oil and my pan was not quite hot enough. going to have to invest in the breville hot wOk.

                                          9 Replies
                                          1. re: Ryan1

                                            So happy for you!! Everything you made sounds delicious!!

                                            1. re: thedryer

                                              thank you. living in new hampshire you could not possibly live more than 2 and a half hours away from good chinese food. in fact I'm willing to bet that there are a few good places in new hampshire. I am so happy for you!! it's so much easier to dial the phone and have the food show up at your door. but when your 1200 miles away 2 hour drive seems just as good as delivery service!!! :-)

                                              1. re: Ryan1

                                                lol @ happy for me! we are about 45 mins from downtown boston so we can in fact get down there real quick. but...it's too far to go and have dinner with a few mai tais and scorpion bowls lol. New Hampshire really really doesn't have good Boston food. Don't even get me started about Italian food, esp. chicken parm or even a simple Italian sub. It's horrendous...

                                                1200 is a bit of a drive. and you'd be hungry an hour later. ;)

                                                1. re: thedryer

                                                  I definitely ate at a place in haverill ( it's in the same plaza as a market basket) I forget the name of it, it was not bad at all. as far as homemade italian food and or subs that's easy as apple pie compared to this chinese stuff, wait a minute I don't know how to make an apple pie, nevertheless I don't eat at italian restaurants no matter where I am because it's always best home cooked unless it is a really top notch place weather it be hole in the wall top notch or 5 star top notch

                                            2. re: Ryan1

                                              I just woke up. total complete unconsciousness for about 3 hours. I think next time I'll load it up with salt instead of using msg lol

                                              1. re: Ryan1

                                                sorry but that made me literally laugh out loud!! are you sure you didn't make homemade scorpion bowls and you accidently passed out drunk? jk!!

                                              2. re: Ryan1

                                                I use a little too much oil
                                                ~~~~~~~~~~~~~~~~~~~~~~~~~~~~

                                                I use a slight amount of oil to scramble the eggs....then use the residual oil to heat any vegetables or proteins.......I never use any added oil to heat the rice......the secret is a hot wok.

                                                1. re: Ryan1

                                                  What a great happy ending!!!

                                                  1. re: Ryan1

                                                    HI,
                                                    I used to live in MOntreal and moved to Vancouver (East to west). Although the Chinese food here in Vancouver seemed to arrive at table fresher & hotter and was more authetically Chinese, I always wondered why the fried rice out here was so pale, I;ve made fried rice at home myself and never got it the way we used to get it in Montreal. The eggrolls are different, they give fortune cookies here, in Montreal we always used to get almond cookies. the dry garlic spareibs from Montreal had meat that was falling off the bone in a sweet, sweet sauce. Here the dry garlic spareibs are, well... dry, and you have to chew to get the meat off. If you have time, would you please, please post your recipe? I'd like to try making an Eastern North American round eye feast just for memory lane's sake.
                                                    Thanks, Susan (not complaing about the lighter more authentic stuff you get here. It's probably over all better, I love steamed cod with gai lan, and sauteed scallops & snow peas and I prefer spring rolls to egg rolls, but there are a few things you grow up with you just miss! :-)

                                                  2. I have tried everything to get this recipe! PLEASE send it to me if you find it. Florida has the worst food period. I am sick of taking back coolers of food to florida. Please share

                                                    1. How about the dark colored Boston area style lobster sauce. I grew up in boston and still live in Massachusetts but can not find this delicious dark lobster sauce ( no lobster involved) in western mass. I've looked for and tried a number of recipes but none of them are right. Does anyone, who has had this style of lobster sauce,have a recipe????? PLEASE :)

                                                      2 Replies
                                                      1. re: MsBees

                                                        Here's Kowloon's Lobster Sauce Recipe...

                                                        http://kowloonrestaurant.com/scrpbook...

                                                        1. re: Gio

                                                          thanks Gio. I did try that one but it wasn't like what I had been used to having at for example Golden Temple in Brookline.