Pork cutlet egg fried rice @ King of Fried Rice ($7.30)!
King of Fried Rice pork cutlet egg fried rice: whole black-pepper pork chop sliced over golden wok hei egg fried rice. $7.30.
Pork cutlet egg fried rice at King of Fried Rice, $7.30! ππππΌ
What was on the plate:
- A whole pork cutlet: wide, black-pepper-marinated, seared with proper caramel edges, sliced into thick fingers and laid over the entire plate
- Golden egg fried rice underneath: the yolk-stained grains with scallion through them, each grain separate, the signature shine
King of Fried Rice is the homegrown wok-hei specialist chain that opened its first stall at Golden Mile Tower in 2018 (founder Lester Li, formerly of Jumbo Seafood) and has since grown to outlets across the island, built on exactly one promise: fried rice done properly, at volume, every plate from a screaming-hot wok. The egg fried rice base is the whole brand: day-old rice, egg worked through so it coats rather than clumps, enough heat for the toasty edge without any dark soy disguise. The golden colour in the photo is egg and wok, nothing else.
The pork cutlet runs the Taiwanese da pai style: pounded broad and thin, marinated in the soy-sugar-white-pepper family with a heavy black pepper finish, pan-seared rather than breaded. Slicing it into strips before serving lets the juices run into the rice below, which is either a flaw or the entire point. We say point.
Why the combination works: the rice is rich-and-savoury, the cutletβs cracked pepper and char bring the sharp notes, and nothing on the plate needs sauce. A one-plate meal with zero filler.
At $7.30 for a whole-cutlet fried rice plate in 2026, King of Fried Rice stays in the value zone between hawker wok stalls and the cafe versions charging double for less pepper.
Overall: 4 / 5. πππΌ The pepper-crusted cutlet over that golden rice delivers exactly what the queue promises. Would re-order.
