How to Make Vegetarian Chicken Krapow with Rice (Traditional & Healthy Version)

Name: How to Make Vegetarian Chicken Krapow with Rice (Traditional & Healthy Version)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: thai
Ingredients: 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); 1/4 teaspoon White pepper (freshly ground)

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.

35 min total2 servingsEasy520 kcal / 100g

Ingredients

Step-by-step instructions

Step 1 · Rinse and cook the jasmine rice as per instructions so it’s ready t...

Rinse and cook the jasmine rice as per instructions so it’s ready to serve with the krapow.

Step 2 · Heat olive oil in a wok or large pan over medium-high heat

Heat olive oil in a wok or large pan over medium-high heat. Add garlic, shallots, and red chili. Stir-fry until fragrant.

Step 3 · Add the plant-based chicken chunks

Add the plant-based chicken chunks. Stir-fry until they are lightly browned and heated through.

Step 4 · Pour in the light soy sauce

Pour in the light soy sauce, dark soy sauce, vegetarian oyster sauce, sugar (if using), and white pepper. Mix well to coat all ingredients.

Step 5 · Add the Thai basil leaves and toss quickly until just wilted

Add the Thai basil leaves and toss quickly until just wilted, ensuring the basil remains vibrant and aromatic.

Step 6 · Serve the vegetarian chicken krapow hot over steamed jasmine rice

Serve the vegetarian chicken krapow hot over steamed jasmine rice.

Why this recipe 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.

A note on tradition

In Singapore, fusion dishes like Vegetarian Chicken Krapow with Rice are a testament to the city’s multicultural food scene. Commonly found in modern kopitiams and plant-based hawker stalls, this dish is enjoyed during lunch breaks in the CBD or as a quick, flavorful meal with friends. Its popularity reflects Singaporeans’ openness to new flavors and healthier alternatives, especially among the younger generation.

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