Chicken Krapow with Rice
Hawker • Singapore
How to Make Vegetarian Chicken Krapow with Rice (Traditional & Healthy Version)
Vegetarian Chicken Krapow with Rice is a vibrant Singaporean twist on a beloved Thai classic, reimagined to suit both local tastes and plant-based diets. In Singapore's bustling kopitiams and hawker centers, fusion dishes like this thrive, blending bold flavors with health-conscious choices. Our vegetarian adaptation uses plant-based chicken to recreate the signature aromatic basil and chili profile, while keeping it nutritious and satisfying. This dish is a favorite for lunch among Singaporeans seeking a hearty yet wholesome meal, perfect for busy office workers and families alike. The fragrant basil, tender plant-based protein, and fluffy jasmine rice come together to create a mouthwatering experience reminiscent of Singapore’s multicultural food landscape. The use of local ingredients and the familiar wok hei (wok fragrance) make this Vegetarian Chicken Krapow with Rice an instant classic that respects tradition while embracing modern dietary preferences.
Ingredients(for 1 kopitiam-style plate with rice and krapow topping)
- 200g Plant-based chicken chunks (vegetarian chicken, available at local supermarkets)
- 1 cup Jasmine rice (steamed)
- 1 cup Thai basil leaves (fresh, known locally as 'daun selasih')
- 2 Red chili (sliced, adjust for less heat)
- 3 cloves Garlic (minced)
- 2 Shallots (finely chopped)
- 1 tablespoon Light soy sauce (low sodium if preferred)
- 1 teaspoon Dark soy sauce (for color and flavor)
- 1 tablespoon Vegetarian oyster sauce (mushroom-based)
- 1 tablespoon Olive oil (or canola oil)
- 1/2 teaspoon Sugar (optional, to balance flavors) - optional
- 1/4 teaspoon White pepper (freshly ground)
Instructions
- 1
Rinse and cook the jasmine rice as per instructions so it’s ready to serve with the krapow.
15 minutes
Use slightly less water for firmer rice, perfect for soaking up sauce.
- 2
Heat olive oil in a wok or large pan over medium-high heat. Add garlic, shallots, and red chili. Stir-fry until fragrant.
2 minutes
Keep stirring to prevent the garlic from burning and to release aroma.
- 3
Add the plant-based chicken chunks. Stir-fry until they are lightly browned and heated through.
4 minutes
Break up any large pieces for even cooking and texture.
- 4
Pour in the light soy sauce, dark soy sauce, vegetarian oyster sauce, sugar (if using), and white pepper. Mix well to coat all ingredients.
2 minutes
Adjust seasoning to your taste, adding more soy sauce for saltiness if needed.
Why This Dish is Healthy
Choosing plant-based chicken significantly reduces cholesterol and saturated fat, supporting heart health. This healthy stir-fry is loaded with antioxidants from fresh herbs and vegetables and contains less oil than typical hawker fare. It's a satisfying, nutrient-dense meal that fits well into calorie-controlled diets, ideal for anyone looking to enjoy Singaporean flavors in a wholesome way.
This vegetarian Chicken Krapow with Rice is packed with plant-based protein, dietary fiber, and essential vitamins such as vitamin C, A, and K from fresh basil and chili. The use of olive oil and reduced sodium sauces makes it lower in saturated fat and sodium than traditional versions. Whole jasmine rice provides sustained energy through complex carbohydrates, making this dish a balanced meal suitable for most diets.
Pro Tips
- 💡Tip 1: Use fresh Thai basil for the best aroma and flavor.
- 💡Tip 2: Stir-fry on high heat for authentic wok hei.
- 💡Tip 3: Adjust the chili to your preferred spice level or swap with capsicum for mildness.
Storage & Serving
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently over the stove or in the microwave, adding a splash of water if needed to keep it moist.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 520.0 kcal |
