Chicken Stir Fry with Rice and Egg
Hawker • Singapore
How to Make Chicken Stir Fry with Rice and Egg (Traditional & Healthy Version)
Chicken Stir Fry with Rice and Egg is a beloved lunch staple found in Singapore’s bustling kopitiams and hawker centres. This dish embodies the vibrant fusion influences that shape local cuisine, seamlessly blending tender chicken, fluffy rice, and a golden fried egg into a satisfying meal. Its roots lie in Singapore’s multicultural food landscape, where Chinese, Malay, and Indian flavors converge, creating dishes that are both nourishing and comforting. The stir fry method is popular in Singapore for its quick cooking style, which preserves the natural flavors and nutrients of each ingredient. The dish is typically enjoyed by office workers and families alike, thanks to its balanced profile and affordability. Chicken Stir Fry with Rice and Egg offers a medley of textures—juicy chicken, crisp vegetables, and silky egg—making it a complete meal that speaks to Singapore’s love for hearty, wholesome lunches. Whether eaten at a busy kopitiam or prepared at home, this dish is a testament to Singapore’s hawker culture and its embrace of global culinary influences.
Ingredients(for 1 plate per person, as commonly served in Singapore hawker centres)
- 200g Chicken breast (boneless, skinless)
- 2 cups Cooked jasmine rice (Singaporean staple)
- 2 Eggs (fresh kampung eggs if available)
- 1 cup Bok choy (chopped)
- 1/2 cup Carrot (julienned)
- 1/2 cup Red bell pepper (sliced)
- 2 cloves Garlic (minced)
- 2 tbsp Low-sodium soy sauce (for seasoning)
- 1 tsp Sesame oil (adds aroma)
- 1/4 tsp White pepper (optional for flavor) - optional
- 2 stalks Spring onions (chopped for garnish) - optional
Instructions
- 1
Slice the chicken breast thinly and marinate with 1 tbsp low-sodium soy sauce and a pinch of white pepper for 10 minutes.
10 minutes
Thin slices cook faster and stay tender.
- 2
Heat 1/2 tsp sesame oil in a wok over medium-high heat. Add minced garlic and stir fry until fragrant.
2 minutes
Do not burn the garlic; it should be golden, not brown.
- 3
Add the marinated chicken to the wok. Stir fry until the chicken is cooked through and slightly browned.
4 minutes
Stir continuously for even cooking.
- 4
Toss in bok choy, carrot, and red bell pepper. Stir fry for 3-4 minutes until vegetables are tender-crisp.
4 minutes
Maintain high heat to preserve color and crunch.
Why This Dish is Healthy
Opting for lean chicken breast reduces overall fat content, while including a variety of vegetables boosts fiber and micronutrient intake. The use of low-sodium soy sauce helps control sodium levels, making it suitable for those watching their salt intake. Stir frying is a quick cooking method that retains nutrients, and jasmine rice provides sustained energy for the day. This dish is ideal for anyone seeking a wholesome yet flavorful lunch option.
This Chicken Stir Fry with Rice and Egg offers a balanced mix of macronutrients—lean protein from chicken and eggs, complex carbohydrates from jasmine rice, and fiber-rich vegetables. The dish is low in saturated fat and uses minimal oil, making it heart-friendly. It also provides essential vitamins like vitamin A from carrots, vitamin C from bell peppers, and minerals such as potassium and calcium from bok choy. Using fresh ingredients ensures maximum nutritional value and flavor retention.
Pro Tips
- 💡Tip 1: Use day-old rice for best texture; it prevents clumping.
- 💡Tip 2: Marinate chicken ahead for deeper flavor.
- 💡Tip 3: Stir fry vegetables quickly to retain crunch and nutrients.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a wok or microwave until thoroughly hot. Avoid freezing as rice and vegetables may lose texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 700.0 kcal |
