When Fried Rice Meets the Cheeseburger: Red’s Chinese Goes Full New Orleans
“This is where things are gonna get weird, folks.” Guy Fieri’s warning sets the stage perfectly for what unfolds at Red’s Chinese in New Orleans, where chef Max has created something that sounds impossible but tastes exactly right: Cheeseburger Fried Rice.
The concept is audacious. As Guy puts it, the dish “pretty much has everything that a cheeseburger has” while still delivering authentic fried rice technique. It’s the kind of fusion that could go terribly wrong, but at Red’s Chinese, it’s become a signature draw.
The Art of the Awesome Sauce
Before the wok even heats up, chef Max builds what he calls the “awesome sauce” — essentially a scratch-made Thousand Island that elevates the entire dish. The base starts with three egg yolks, then gets layered with minced garlic and mushroom powder (a secret weapon Guy clearly appreciates). Soy oil gets drizzled in, followed by pickle chips that have been processed into a relish. The whole thing becomes a garlic aioli base, and then ketchup gets folded in at the end.
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“Pickle relish, garlic aioli — absolutely,” Guy confirms, watching the sauce come together. This isn’t some bottled shortcut; it’s the foundation that makes the fusion work.
Building the Cheeseburger in a Wok
The fried rice itself is a lesson in layering flavors. Onions hit the hot wok first, followed by what Guy describes as “copious amounts” of bacon. Ground beef goes in next, cooking in bacon fat — because why wouldn’t you? The rice gets fried in that rendered goodness, seasoned with white sugar and more of that umami-packed mushroom powder.
Then come the surprises. Lettuce goes into the wok — “whoa, I didn’t see that coming,” Guy admits — along with roma tomatoes. The dish gets finished with nacho cheese sauce, that scratch awesome sauce, yellow mustard, sesame seeds, and pickle chips on top.
Similar to how chefs push boundaries at spots like Transported to Malaysia in Cincinnati, OH, Red’s Chinese takes familiar comfort food and transforms it through unexpected technique.
The Verdict
Guy’s reaction tells the whole story: “One minute I get a bite in, it’s all cheeseburger, and I’m like okay… you picked the iconic aspects of both dishes and made them really sing.”
He notes the dish tastes “like exactly what it’s supposed to taste like,” with the dill pickle on top being the finishing touch that ties everything together. When asked what’s missing, Guy has one answer: french fries. Everything but french fries made it into this dish.
The restaurant itself embodies New Orleans energy — open bar, karaoke, and a vibe that Guy says “must get rocking.” Chef Max also showcased Crawfish Rangoon and what Guy calls Eastern cakes on Western classics, proving the fusion concept extends throughout the menu.
What Makes Red’s Chinese Work
As one voice in the segment explains, New Orleans “is very traditional” with its dishes, but chef Brent “has had the courage to fusion New Orleans cuisine with a different cuisine.” It’s that willingness to take risks — much like the creative approaches you’ll find at spots serving Greek Spinach Pie in Marietta — that sets Red’s Chinese apart.
Guy sums it up simply: “It’s just a great place that is never a bad choice. It’s awesome.”
Ready to find more Triple D spots serving up unexpected flavor combinations? Check out our restaurant directory to plan your next food adventure.