DiSC Eats: Discover Donald’s Fried Rice: A Culinary Legacy in Soulard

The official DiSC Eats – Killer Meals, Hot Tables, and Bold Bites

Overview: Chef Jason Lamont has established Donald’s Fried Rice in historic Soulard, crafting gourmet fried rice made with authentic meats, fresh seafood, and no added MSG. Named in memory of his late father, the eatery serves as both a culinary tribute and a launchpad for a multi-location family enterprise.

89DBC86B A226 4F77 9F6A F094510D52F5 — One St. Louis chef is combining family legacy, culinary creativity, and entrepreneurship in Soulard.Image by Curtrell M.

How Chef Jason Lamont is honoring his father and reshaping Soulard dining with premium cuts, oversized crab rangoon, and a multi-unit vision.

In the historic Soulard neighborhood, Chef Jason Lamont is building something bigger than a restaurant. At Donald’s Fried Rice, his journey reflects years of culinary experience, mentorship, and a determination to create a lasting family legacy.

F12B10B4 101B 4373 A716 C71F62F463DD — I sampled his duck fried rice, although I’ll admit that picturing a cute duck initially gave me a guilty conscience. Image by Curtrell M.

I first experienced Lamont’s cooking at Taste in Ferguson, where his brunch and beyond menu left me impressed. Seeing him in this new chapter was especially rewarding. During my visit, he proudly showed me his smoker behind the restaurant and a large bag of lobster tails, emphasizing his commitment to using genuine ingredients.

What surprised me most was learning that Lamont originally taught himself to make fried rice through a YouTube tutorial.

From Experience to Entrepreneurship

Before Donald’s Fried Rice, Lamont worked with several St. Louis restaurants, including Love at First Bite, Beyond Sweet, Salt + Smoke, and Taste in Ferguson.

His relationship with Dallas at Beyond Sweet was particularly influential. Dallas taught him the importance of branding, inventory management, and consistently having products available. Lamont had previously embraced a culture where selling out meant the workday was finished, but he learned that running out could also mean missed opportunities.

Lamont believes he might have remained with Beyond Sweet had a tornado not disrupted the business. His later experience at Taste in Ferguson was intentionally temporary, allowing him to reintroduce his flavors to a different customer base.

Fried Rice With His Own Twist

Lamont’s approach emphasizes real cuts of meat, seafood, generous portions, and recipes prepared without added MSG.

I sampled his duck fried rice, although I’ll admit that picturing a cute duck initially gave me a guilty conscience. Fortunately, that feeling disappeared with every bite.

I also became the first person to sample his newly enlarged crab rangoon, which genuinely contained crab in every bite. I commended him because, in my experience, too many crab rangoons resemble fried cream cheese puffs with barely any imitation crab.

Business has started stronger than Lamont anticipated. Expecting gradual growth, he has instead found himself preparing for increased demand. New commercial woks are on the way to replace his reliance on conventional stove woks, helping improve cooking capacity and speed of service.

Finding Community in Soulard

Although Lamont resides in St. Louis County, he says Soulard has welcomed him with open arms. Familiar customers from previous ventures have continued supporting him, including members of the Asian community.

That support stood out to me because conversations about economic reciprocity between Black and Asian communities sometimes raise questions about whether patronage is mutual. Lamont’s experience offers a positive example of customers supporting a Black-owned restaurant serving food influenced by Asian culinary traditions.

Building a Legacy Beyond the Kitchen

Lamont’s connection to cooking began with his parents. His mother cooked, while his father enjoyed barbecue and roasting meats. His father passed away when Lamont was 14, and the name Donald Ray’s pays tribute to his father’s first and middle names.

Today, family remains his biggest motivation.

Lamont describes workdays stretching from 6 a.m. until 9:30 p.m. His wife, who intentionally supports the business behind the scenes, and their children have witnessed the highs and lows of entrepreneurship.

His biggest goal is to franchise Donald’s Fried Rice within five years, creating a business that can eventually operate without requiring his constant presence.

More than additional locations, Lamont wants more time at home and an opportunity for his family to enjoy the rewards of their sacrifices.

From learning fried rice on YouTube to preparing for commercial equipment and potential expansion, his journey illustrates how experience, mentorship, and determination can shape an entrepreneur’s future.

For Lamont, success isn’t simply about selling more fried rice. It’s about showing his wife and children that the difficult days helped build something meaningful, something that could last long after he steps away from the kitchen.