Fried Bee Hoon
Hawker • Singapore
About Fried Bee Hoon
Stir-fried rice vermicelli with vegetables and egg
How to Make Fried Bee Hoon (Traditional & Healthy Version)
Fried Bee Hoon, a beloved staple of Singaporean hawker culture, is a comforting breakfast dish found at almost every kopitiam across the island. This aromatic plate of stir-fried rice vermicelli is a reflection of Singapore’s vibrant food scene, blending Chinese culinary techniques with local Malay and Indian influences. Its subtle flavors, springy noodles, and medley of fresh vegetables and protein make it a satisfying yet light meal to start the day. Rooted in the daily lives of Singaporeans, Fried Bee Hoon is enjoyed by people of all ages and backgrounds, often as a quick breakfast or a convenient lunch. The dish is highly adaptable, with each hawker and home cook adding their own twist—sometimes with a splash of soy sauce, a handful of prawns, or a scattering of tender chicken strips. This healthy version keeps the spirit of the classic, using less oil and more vegetables, making it an ideal choice for calorie-conscious eaters. Whether enjoyed at a bustling hawker centre or made fresh at home, Fried Bee Hoon encapsulates the essence of Singapore’s multicultural food heritage.
Ingredients(for 1 large plate (approx. 300g) per serving)
- 120g (dry) Rice vermicelli (bee hoon)
- 100g Skinless chicken breast (thinly sliced)
- 1 Egg (lightly beaten)
- 1 small Carrot (julienned)
- 1 cup Cabbage (shredded)
- 1 cup Beansprouts (taugeh)
- 2 cloves Garlic (minced)
- 1 tablespoon Light soy sauce
- 1 teaspoon Oyster sauce
- 1/4 teaspoon White pepper
- 1 tablespoon Cooking oil (preferably canola or sunflower)
- 2 stalks Spring onions (sliced for garnish) - optional
Instructions
- 1
Soak the rice vermicelli (bee hoon) in warm water for 10 minutes until softened. Drain well and set aside.
10 minutes
Do not over-soak, as bee hoon can become mushy when stir-fried.
- 2
Heat half of the oil in a large wok over medium heat. Add beaten egg and scramble until just set. Remove and set aside.
2 minutes
Scramble the egg quickly for soft, fluffy pieces.
- 3
Add remaining oil. Stir-fry minced garlic until fragrant, about 30 seconds. Add chicken breast slices and cook until no longer pink.
3 minutes
Slice chicken thinly for faster, even cooking.
- 4
Add carrots and cabbage. Stir-fry for 2 minutes until vegetables are just tender.
2 minutes
Do not overcook vegetables to retain crunch and nutrients.
Why This Dish is Healthy
By reducing oil, using lean protein, and increasing the vegetable content, this Fried Bee Hoon becomes a balanced meal suitable for breakfast or lunch. The dish is filling yet light, making it ideal for weight management, and its high fiber content supports healthy digestion. Incorporating fresh, local produce also boosts the nutritional value, supporting overall wellness.
This healthy Fried Bee Hoon recipe is rich in lean protein from chicken and eggs, and packed with dietary fiber, vitamins A and C from carrots and cabbage. The use of minimal oil and ample vegetables helps keep the calorie count lower, while maintaining traditional flavors. Rice vermicelli provides complex carbohydrates for sustained energy, and beansprouts are a source of folate, vitamin K, and antioxidants.
Pro Tips
- 💡Tip 1: Prep all ingredients before you start stir-frying for a smooth workflow.
- 💡Tip 2: Use high heat and a large wok for the best wok hei flavor.
- 💡Tip 3: Toss noodles gently to avoid breaking the bee hoon strands.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a non-stick pan or microwave, adding a splash of water to prevent drying out.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 380.0 kcal |
| Protein | 10.0 g |
| Carbohydrates | 52.0 g |
| Total Fat | 15.0 g |
| Fiber | 2.0 g |
