Do not be alarmed by its striking red colour as the dried chillies used made it quite mild.ĭo you have good food to recommend? Click here! The chilli dip resembled that found at Chinese dumpling restaurants and added the perfect kick to the rice. Thankfully, they packed 2 tubs of chilli oil mix with my order. Some spring onions were thrown into the rice and that added freshness. Although lightly seasoned with salt, the rice possessed a strong wok hei taste which was addictive. A generous slab of pork chop was then added to the container and liberally dusted with black pepper.Ī generous portion of soft and fluffy eggs had been mixed into the fragrant fried rice. Next, he flipped the bowl over onto a plate to create a dome-shaped serving of fried rice. After tossing the rice around the kitchen pan, he filled a rather large bowl with it. I witnessed the chef skillfully use his wok to cook the fried rice. However, I began my tasting with the most popular option on the menu - Black Pepper Pork Chop Fried Rice (S$7). What I tried at Fire RiceĪs someone who enjoys spicy food, I was torn between the Spicy and Black Pepper Deep Fried Pork Chop. Observing this change suggested that the crowd must be pleased with the food offered by Fire Rice. However, most patrons were seated with plates of Fire Rice dishes on my most recent visit. Situated in the coffee shop under Block 125, Korean fried chicken used to be the most popular option. As creations by ex-DTF chefs, Fire Rice’s signature dishes are none other than fried rice served with giant pork or chicken cutlets, but at affordable prices. Many of us may know this dish from its debut at the popular Taiwanese chain Din Tai Fung. With giant chicken and pork cutlets served alongside fried rice gaining popularity among hawkers, I am super ecstatic to share that Fire Rice has just opened up their 2nd outlet in Toa Payoh.
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