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Best Pork Fried Rice - It's in Fridley of All Places

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The search is over. I've finally found it. Yep, the best pork fried rice in the Twin Cities can be found at Hong Kong Kitchen in Fridley. It's in the Holly Center mall which is on the NW corner of University Avenue and Mississippi.

You know how the pork in fried rice is usually dull and tasteless. Not here. They must marinate it in a combination of soy, hoison and lord knows what else. You know how pork fried rice is usually a very light brown color. Not here, it's a deep rich brown that is full of flavor. It's also studded with the usual suspects like egg, beans sprouts .... but also a plus, no peas.

Don't bother telling me how I've missed so and so and they make it better. Odds are I haven't missed it, you just haven't been to Hong Kong Kitchen yet. I'd urge you to make the drive over. If you are a fan of pork fried rice, you owe it to yourself to taste the best rendition going in the Twin Cities right now.

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  1. How's their other food?

    1 Reply
    1. re: gildeddawn

      I couldn't tell you. I've only ever ordered the fried rice because it was so good. I've had the egg rolls which I also found to be pretty solid and the cream cheese wontons which were average at best. In general, most of the menu looks to be the stock standard Asian takeout. But I tell you, that pork fried rice is a gem.

      In looking online, anything with BBQ in the title seems to be popular.

    2. Great news. I drive past that mall every week, but have never stopped. I might have to do that tonight.

      1. Have you been to China Garden in Richfield, and if so how does it compare? I also remembered that for the sweetness of the pork.

        2 Replies
        1. re: kevin47

          I have, but I didn't care for the taste of their rice as much as this one. Seriously, Hong Kong's rice is a very rich brown in color and has to be tasted to be believed.

          1. re: Db Cooper

            When fried rice looks deep brown, it's usually from the use of the darker variety of soy sauce which is made with a good amount of added caramel coloring. Dark soy sauce is also saltier than regular, and the burnt sugar caramel does add a particular flavor of its own. I'd be willing to bet _that_ is the primary difference. There is a Chinese restaurant near me that makes one of their fried rice options in this way (with Koon Chun Extra Dark soy sauce). The proprietor told me that most Chinese (at least in his view) consider the practice somewhat peculiar but that Americans expect the fried rice to have some color. His "traditional" fried rice is practically white...but is still VERY flavorful.

        2. I stopped in last Thursday. Quiet little place with maybe 6 tables. Got there at ~5:30 and one couple was eating in. Nice older woman at the counter (owner, I presume), took my order and went back to cook it. Maybe 5 minutes later, she came out with a quart container ready to burst with food.

          The pork had good flavor, but the rest of the dish was dry. Not their best batch, I have to assume.

          2 Replies
          1. re: BigE

            The pork is the star, but dry is a surprise as I've never come across it. I'm pretty sure it's cooked to order. Then again, I usually put some soy sauce on mine so even if it was dry, I might not notice it as much.

            Yeah, you aren't getting ripped off by any means from a value standpoint.

            1. re: Db Cooper

              Definitely cooked to order. She went straight back into the kitchen and made it...I could hear all the goodness happening.

              I added soy to mine, but it was still very dry. Shame, because the flavor was quite good. I'll probably give them another shot with a different item.

          2. This made me smile. I grew up in Fridley, and Hong Kong Kitchen has been around as long as I can remember. It used to be in a strip mall called Rice Plaza on the opposite side of Mississippi Street from Holly Center. But they must have moved when Rice Plaza was razed.

            I almost always orderd the pork fried rice every visit, usually for takeout. I will agree with both points that it had wonderful depth fo flavor and that there could be some variation between batches.

            1 Reply
            1. re: Brad Ballinger

              Brad, I also grew up in the friendly confines of Fridley (Class of 94). I also remember the DQ/Rice Plaza where the old HK Kitchen was located. When Fridley upgraded to retirement/townhomes along that corner, HK moved across the street..

              I never had tried it until recently as my parents returned from a vacation and didn't feel like cooking that night. I'm really glad that I did because I've been back twice and enjoyed it thoroughly every time.

              I guess the cooking to order will always vary the results. While I haven't had an issue, I'm sure others might. And even if the cooking is fairly even, tastes can and will vary.