How to Make Krapow Rice with Fried Egg (Traditional & Healthy Version)
Krapow Rice with Fried Egg is a vibrant vegetarian adaptation of the beloved Thai-inspired stir-fried basil rice, commonly enjoyed at Singapore’s bustling kopitiams and hawker centres. While the original dish is rooted in Thai cuisine, Singaporeans have embraced and adapted it with local touches, making it a lunchtime staple for busy professionals and students alike. The aroma of fresh holy basil (locally known as 'daun selasih') mingled with savoury soy sauce and tender vegetables creates a comfort food experience synonymous with the multicultural flavours of Singapore. This dish’s popularity in Singapore is due in part to its quick preparation and bold, punchy taste profile—spicy, fragrant, and satisfying, topped with a classic sunny-side-up fried egg. The vegetarian version reflects Singapore’s increasing health consciousness and demand for plant-based options at hawker stalls. It's an excellent choice for those seeking a meat-free yet protein-rich meal, full of local flavour and nutrition, and a wonderful representation of Singapore’s dynamic food fusion culture.
Ingredients
Step-by-step instructions
Step 1 · Prepare the ingredients: Dice tofu
Prepare the ingredients: Dice tofu, slice red bell pepper, long beans, and chili. Mince garlic. Rinse and dry holy basil leaves.
Step 2 · Heat half the olive oil in a wok over medium-high heat
Heat half the olive oil in a wok over medium-high heat. Add tofu cubes and stir-fry until golden on all sides.
Step 3 · Push tofu to one side
Push tofu to one side. Add remaining oil, then sauté garlic and chili until fragrant.
Step 4 · Add red bell pepper and long beans
Add red bell pepper and long beans. Stir-fry for 2-3 minutes until vegetables are just tender.
Step 5 · Add cooked rice
Add cooked rice, mix well, and season with light soy sauce and vegetarian oyster sauce. Toss to distribute evenly.
Step 6 · Add holy basil leaves
Add holy basil leaves. Stir-fry quickly until just wilted. Sprinkle white pepper if using.
Step 7 · In a separate non-stick pan
In a separate non-stick pan, fry eggs sunny-side-up with minimal oil. Yolks should remain runny.
Step 8 · Plate the Krapow rice
Plate the Krapow rice, top each serving with a fried egg. Serve hot, garnished with extra basil or sliced chili if desired.
Why this recipe is healthy
This recipe offers a healthier take on a hawker classic by using brown rice for complex carbs and higher fibre, tofu for lean protein, and a generous portion of vegetables for vitamins and minerals. Lower sodium soy sauce and minimal oil help reduce overall calories. The inclusion of a fried egg boosts protein and satiety, making it a filling yet wholesome lunch option for health-conscious Singaporeans.
A note on tradition
Krapow Rice with Fried Egg has become a familiar sight in Singapore’s hawker centres and kopitiams, reflecting the city’s love for vibrant, fusion flavours. While inspired by Thai cuisine, Singapore’s multicultural setting has led to vegetarian adaptations that cater to diverse dietary needs. Popular for lunch, it’s a favourite among office crowds and students, especially for its quick preparation and bold, aromatic taste. The addition of a fried egg is a nod to local kopitiam culture where eggs are a breakfast and lunch staple.