Thai Basil Chicken Rice with Egg
Hawker • Singapore
How to Make Thai Basil Chicken Rice with Egg (Traditional & Healthy Version)
Thai Basil Chicken Rice with Egg, known locally as 'Pad Krapow Gai with Rice and Telur', is a beloved dish in Singapore's vibrant hawker scene. While it originates from Thailand, Singapore's kopitiam culture has embraced and adapted it, making it a staple at many fusion stalls and casual eateries. The dish features fragrant jasmine rice topped with stir-fried vegetarian 'chicken', aromatic Thai basil, and a perfectly cooked egg, all coming together in a symphony of spicy, savory, and herbal flavors. Singaporeans adore this dish for its quick preparation and comforting qualities, especially during lunchtime rushes. Its popularity in Singapore’s food scene showcases the city’s love for Southeast Asian flavors, with a unique twist to suit local palates. Thai Basil Chicken Rice with Egg is not just a meal but a reflection of Singapore’s multicultural culinary landscape, blending Thai influences with local ingredients and preferences. It's a great choice for vegetarians and those seeking a healthier meal option, thanks to its high protein content, use of fresh herbs, and minimal oil. Whether enjoyed at a bustling hawker centre or homemade in your kitchen, this dish delivers a satisfying balance that appeals to health-conscious foodies and traditionalists alike.
Ingredients(for 1 plate with rice and egg, as served in Singapore kopitiams)
- 200g Vegetarian chicken chunks (or tofu for vegan option)
- 1 cup Jasmine rice (local fragrant rice)
- 1 cup Fresh Thai basil leaves (kemangi)
- 2 Eggs (free-range if possible)
- 4 cloves Garlic (minced)
- 2 Red chilli (sliced, or use chilli padi for extra heat)
- 1 tablespoon Light soy sauce (reduced sodium)
- 1 tablespoon Oyster mushroom sauce (vegetarian oyster sauce)
- 1 tablespoon Canola oil (healthier choice)
- 1/4 teaspoon White pepper - optional
- 2 stalks Spring onions (chopped, for garnish) - optional
Instructions
- 1
Cook jasmine rice according to package instructions, ensuring grains are fluffy and separated.
15 minutes
Wash rice thoroughly to remove excess starch for better texture.
- 2
Heat canola oil in a wok on medium-high. Add minced garlic and red chilli, stir-fry until fragrant but not burnt.
3 minutes
Keep heat moderate to prevent garlic from turning bitter.
- 3
Add vegetarian chicken chunks (or tofu) to the wok, stir-fry until golden and slightly crispy.
5 minutes
Don’t overcrowd the pan for even browning.
- 4
Pour in light soy sauce and vegetarian oyster mushroom sauce. Toss well to coat all ingredients.
2 minutes
Taste and adjust soy sauce for saltiness.
Why This Dish is Healthy
By using vegetarian chicken and minimal oil, this recipe reduces cholesterol and saturated fat. Fresh herbs and vegetables boost antioxidants and micronutrients, supporting immune health. Eggs add protein and healthy fats, making the dish filling yet light. It avoids heavy sauces and deep-frying, aligning with healthier eating habits common in Singaporean hawker culture.
This vegetarian Thai Basil Chicken Rice with Egg is rich in plant-based protein, dietary fiber, and essential vitamins from Thai basil and vegetables. The use of reduced sodium soy sauce and canola oil lowers saturated fat and sodium intake. Eggs provide a good source of vitamin B12 and choline, supporting brain health, while jasmine rice offers energy-giving carbohydrates. The dish is balanced, with moderate calories and a mix of macronutrients suitable for lunch.
Pro Tips
- 💡Tip 1: Use fresh Thai basil for authentic flavor; avoid substituting with sweet basil.
- 💡Tip 2: Slice chillies thinly to distribute heat evenly without overpowering the dish.
- 💡Tip 3: For vegan adaptation, replace egg with pan-fried tofu slices.
Storage & Serving
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a microwave or wok. Basil is best enjoyed fresh; add extra leaves after reheating for aroma.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 560.0 kcal |
