Vegetarian Krapow Rice with Egg
Hawker • Singapore
How to Make Vegetarian Krapow Rice with Egg (Traditional & Healthy Version)
Vegetarian Krapow Rice with Egg is a vibrant fusion dish found in many modern Singapore kopitiams and hawker centres. This hearty, meatless twist on the classic, inspired by the Thai basil stir-fry, has been adapted locally to cater to Singapore's diverse vegetarian community while retaining punchy Southeast Asian flavours. At its heart, this dish is a celebration of wok-fried rice tossed with fresh holy basil (also called 'daun selasih'), colourful vegetables, and a perfectly fried egg on top for extra richness. The local Singaporean version uses a variety of seasonal greens and often swaps out meat for chewy mushrooms and tofu, making it both nutritious and satisfying. The savoury, spicy sauce is balanced with sweet soy and a dash of tangy lime, echoing the bold flavours found in Singapore's multicultural food scene. Whether enjoyed for lunch at your favourite hawker stall or made at home, Vegetarian Krapow Rice with Egg is a wholesome, comforting choice that showcases the city’s love of fusion fare and plant-based eating.
Ingredients(for 1 medium hawker-style plate)
- 2 cups Cooked brown rice (use day-old rice for best texture)
- 150g Firm tofu (cubed)
- 100g Shiitake mushrooms (fresh, sliced)
- 1 small Red bell pepper (diced)
- 50g Long beans (cut into 2cm pieces)
- 3 cloves Garlic (minced)
- 1 Red chilli (sliced, use 'cili padi' for extra heat)
- 1 tablespoon Light soy sauce (use low sodium if preferred)
- 1 tablespoon Vegetarian oyster sauce (mushroom-based)
- 1 cup Fresh holy basil leaves (daun selasih)
- 2 Eggs (fried, sunny side up)
- 1 tablespoon Vegetable oil (for stir-frying)
- 2 Lime wedges (for serving) - optional
Instructions
- 1
Pat tofu dry and cut into cubes. Slice mushrooms, long beans, and bell pepper. Mince garlic and slice chilli.
5 minutes
Use firm tofu for best texture in stir-frying.
- 2
Heat half the oil in a wok over medium-high heat. Add tofu cubes and pan-fry until golden all sides. Set aside.
5 minutes
Don’t overcrowd the pan; fry tofu in batches if needed.
- 3
Add remaining oil. Sauté garlic and chilli until fragrant. Add mushrooms, long beans, and bell pepper. Stir-fry 2-3 minutes.
3 minutes
Keep heat high to retain crunch in vegetables.
- 4
Return tofu to wok. Add brown rice. Pour in soy sauce and vegetarian oyster sauce. Stir-fry briskly to combine.
3 minutes
Use day-old rice for ideal, non-sticky texture.
Why This Dish is Healthy
Choosing a vegetarian stir-fry like this supports heart health, weight management, and overall wellness. The recipe is high in fibre and protein, helping you stay full longer. It uses minimal oil, relies on natural herbs for flavour, and incorporates nutrient-dense veggies rather than processed ingredients. This makes it a smart, wholesome choice for lunch or a light dinner in Singapore’s busy urban lifestyle.
This Vegetarian Krapow Rice with Egg recipe is packed with plant-based protein from tofu and eggs, dietary fibre from brown rice and vegetables, and a variety of vitamins and minerals such as vitamin C, B vitamins, iron, and magnesium. Using brown rice adds complex carbohydrates for sustained energy, while the abundance of colourful vegetables supports immune health and digestion. The dish is also relatively low in saturated fat and free of cholesterol-rich meats.
Pro Tips
- 💡Tip 1: Always use day-old rice for the best fried rice texture.
- 💡Tip 2: Add basil at the very end to keep its aroma vibrant.
- 💡Tip 3: For extra crunch, toss in some roasted cashews or peanuts before serving.
Storage & Serving
Store leftover rice in an airtight container in the fridge for up to 2 days. Reheat in a wok or microwave. Fry a fresh egg just before serving for best flavour.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 480.0 kcal |
