10 Egg Fried Rice In Singapore That Uncle Roger Should Approve

7:18 PM | Labels: asian cuisine, asian food Recipes, asian recipes, DanielFoodDiary.com, eating in singapore, Singapore Food, singapore Food recipes, singapre Recipes

”Aiyahhhh!” All this talk about the viral Uncle Roger and EGG FRIED RICE (that BBC Food Host video), is just making me crave for the dish even more.

Egg Fried Rice 蛋炒饭 is one of those dishes popular in many Chinese restaurants all around the world. Like you are finding your way in a foreign country, find a random Chinese restaurant, and they must have “Egg Fried Rice” somewhere there.

Cooked with basic ingredients (such as char siew, Chinese sausages and spring onions, no peas please) and seasoning, a lot is about the skills of the chef and control of the wok.

Wok-hei aka the ‘breath of the wok’ is very important ah.

There are apparently two basic ways of cooking Yangzhou Fried Rice. The first uses egg scrambled separately before mixing with the rice; while the other which I am more familiar with is “gold covered silver” method in which the liquid egg is mixed with the rice first then fried together.

King of Fried Rice
Golden Mile Tower, 6001 Beach Road, #B1-56 Golden Mile Tower, Singapore 199589
Tel: +65 9159 4902
Opening Hours: 11:30am – 8:30pm (Mon – Fri), 1pm – 8:30pm (Sat), Closed Sun

How many shops dare call themselves “King of Fried Rice”?

This eatery ‘hidden’ at the basement of Golden Mile Tower became quite popular when food bloggers (*cough cough*) publicised them quite a bit.

The menu typed ”mai paiseh”, with just 4 types of Fried Rice – Mala, XO, Tom Yum, and Egg Fried Rice. Prices start at $6.80 per plate.

A plate is included with pork cutlet or shrimps, and customers can choose to add on tobiko (popular), sunny side-up, spinach, asparagus, nai bai (milk cabbage), shimeji mushrooms, cabbage or broccoli for a dollar extra.

The most popular choices are Mala and Tom Yum, which are usually the first two to be sold out.

The wok-hei was strong on this short-grain white rice, and every grain was fluffy and flavourful. The overall texture was just right – not too dry, not too wet.

Oh, and that pork chop was fungtastic. Beautiful golden-brown colour, well marinated, the right thickness, meaty yet tender.

Reviews have been divided: some really think they are the best; some say “over-rated”. King Of Fried Rice (Golden Mile Tower)

Din Tai Fung
435, #04-25 Orchard Rd, Wisma Atria, Singapore 238877
Tel: +65 6732 1383
Opening Hours: 11.30am – 9.30pm (Mon – Thurs, Sun), 11am – 10pm (Fri – Sat)

Din Tai Fung needs little introduction. World famous for its signature Xiao Long Baos; ranked as one of the world’s Top Ten Best Restaurants by The New York Times.

Many people use their Pork Chop Fried Rice as a measurement of the standard to achieve when it comes to the humble dish of Dan Chao Fan (egg fried rice).

Time after time, you would read articles reviewing Fried Rice stalls with one-liners like “Din Tai Fung standard Fried Rice” or “Ex-Din Tai Fung Chef Sells Fried Rice”.

Din Tai Fung 鼎泰豐 should feel proud?

The Fried Rice with Pork Chop continues to be one of many’s regular orders.

The delectable main brings us back to basics with the use of eggs, spring onions, pearl rice and good wok-hei to bring out the flavours of the fresh ingredients.

The accompanying signature fried pork chop marinated with a variety of spices, was mostly tender with a good bite – though may not be consistent across all branches and visits.

Paradise Dynasty
3 Temasek Boulevard, Suntec City Mall #B1-110, Singapore 038983
Opening Hours: 11.00am – 10.00pm Last order 9.30pm (Mon – Fri)
10.30am – 10.00pm Last order 9.30pm (Sat, Sun & PH)

One of Paradise Dynasty’s all-time best-selling dish, is their special Fried Rice prepared Shanghai Style上海炒饭 ($12.80).

Order these plump yet fluffy grains of rice, masterfully wok-fried along with a medley of shrimp, minced pork, chopped kailan, egg, and other classic Shanghai seasonings.

A simple yet aromatic dish.

Best to pair up with the Crispy Pork Chop ($11.00) marinated in soy sauce, rice wine, sesame oil, five spice powder, scallion, ginger and garlic.

The pork chops are battered then fried ‘til the edges are crispy while the interior stays moist and flavourful. Paradise Dynasty (Suntec City)

Crystal Jade Palace
391 Orchard Road, #04-19, Takashimaya Shopping Centre, Singapore 238872
Tel: +65 6735 2388
Opening Hours 11:30am – 3pm, 6pm – 9:30pm (Mon – Thurs)
10:30am – 2:30pm, 6pm – 9:30pm (Fri – Sun, PH)

If you have been a fan of Crystal Jade Palace’s signature fried rice for the longest time, it is time to try another specialty rice dish: Fried Crispy Rice and Orzo Pasta with Prawn and Shrimps ($26).

Orzo Pasta? Okay, this is not the conventional Egg Fried Rice.

Orzo resemble larger-grains of rice but are really pasta, which delivers more protein and fibre as they are made with whole wheat. They have a firmer, more al dente texture when compared to rice.

So this looks like fried rice, but it is not.

Expertly wok-fried over high heat for that maximum wok hei, this dish is made with orzo pasta grains stir-fried with fresh prawns, diced red & green bell peppers, and flavourful bits of char siew.

It is served with a sprinkling of crispy Sakura ebi and deep-fried rice grains, so you get that bit of crunch every spoonful. Crystal Jade Palace (Ngee Ann City)

CHICHI Dining
92 Amoy Street #01-01 Singapore 069911
Opening Hours: 11:30am – 2:30pm, 6pm – 10pm (Tues – Thurs)
11:30am – 2:30pm, 6pm – 10:30pm (Fri – Sat), 5:30pm – 10pm (Sun)

The top chef-recommended item of CHICHI Dining is this wok-fried dish of Crab XO Fried Rice ($20) made with Japanese pearl rice tossed in egg, sugar peas, nori (seaweed), and a special XO sauce made in-house.

Highlighting this dish is the soft and delicate topping of sweet lump crab meat, contrasted and complemented with smoky salty tobiko.

Another Fried Rice this you can get is the Fried Brown Rice ($16). A chef’s recommendation and a choice for vegetarian, this dish features nutty, toasted notes from the Japanese brown rice complemented by the aroma of garlic oil.

Umami flavours are woven in as soft fluffy rice is tossed with generous amounts of egg, shiitake mushrooms, hijiki seaweed, and garlic chips.

As a finale, it is topped with loads of crisp-fried beancurd skin and spring onions. CHICHI Dining (Amoy Street)

Tong Siew Fried Rice
41A Cambridge Road, #01-23, Pek Kio Market and Food Centre, Singapore 210041
Opening Hours: 1pm – 10pm (Thurs – Tues), Closed Wed

You will notice a big $3 on the signboard of this humble stall at 10 Pek Kio Food Centre. (This used to be $2.50 not too long ago.)

This is a simple and homely stall selling three dishes – Fried Rice ($3), Fried Hor Fun ($3) and Prawn Egg ($4).

The Fried Rice ($3) has a straightforward and humble preparation, included with egg, shredded chicken, sliced fish cake and topped with mini sliver fish.

I won’t say that the Fried Rice was exceptional or had very strong wok-hei (would personally prefer more), but it is still a simple old-school dish which is both filling and quite affordable.

Old-school flavour and price that is hard to find now.

(Note: While the closing time indicates as 10pm on Google, they usually sell out way before that.)

Chinatown Special
335 Smith St, #02-12, Singapore 050335
Opening Hours: 10:30am – 12:45pm (Sun – Fri), Closed Sat

This is one of the few hawker stalls around that sell Fried Rice and only Fried Rice.

Instead of the fancy versions found in most zi char stalls and fine dining restaurants, this place serves the home-cooked variety of the dish with simple flavours.

The Fried Rice ($4.50) includes some bits of char siew and shrimps in a bed of egg and not-overly oily grains.

Something interesting is that customers can also add a hei bi (dried shrimps) floss ($0.50), fried luncheon meat ($1), anchovies ($0.50) or sunny side up egg ($0.50) to the dish.

It was decent (I would personally wish for more wok hei) and the accompanying chilli added a fiery kick.

Hao Wei Lai
Blk 165 Bukit Merah Central, #01-3687, Singapore 150165
Tel: +65 9673 5517
Opening Hours: 10am – 9pm (Mon – Sun)

Hao Wei Lai is a hidden eatery in the Bukit Merah Town Centre, the go-to place for wholesome and affordable Chinese food.

The Stir-Fried Rice with Pork Ribs ($5.80) is their star dish, and rightfully so. I loved the presentation of the dish with vibrant and glossy peppered colours of white and yellow alongside the tempting brown pork cutlet.

The rice was cooked till the soft side, though the pork cutlet was slightly dry for me.

A not-bad rendition for its price. Can’t complain since it is served at a fraction of the price of the other restaurant.

Supreme Pork Chop Rice 一品排骨饭
67 Beach Rd, Basement Singapore 189688
Opening Hours: 9:30am – 7:30pm (Mon – Sat), Closed Sun

The Taiwanese-style stall is opened by a former Taiwanese basketballer.

On the menu are items such as Pork Chop Rice, Chicken Cutlet, Chicken Chop, Taiwanese Fish & Chip (each $6 per plate), in which you can switch your rice with noodles, fries, or fried mantou.

Some may draw comparison between this fried rice with DT, but the difference couldn’t be greater.

The food here is rather “home-feel”, rice is without the frills and wok-hei, and the accompanying cabbage soup like what a Taiwanese mum would cook for her family.

Nothing too fanciful, but just comforting food.

The star of the plate is the pork chop. The pieces are crispy, thinly battered, lean yet tender, not fatty, well-marinated, with a light fragrance of five-spiced powder. Supreme Pork Chop Rice 一品排骨饭 (Beach Road)

Lè Fusion
The Pier at Robertson, 80 Mohamed Sultan Road, #01-7 8/9, Singapore 239013
Tel: +65 6363 9966
Opening Hours: 12pm – 3am Last Order 2:30pm, 6pm – 10:30pm, Last Order 9:30pm (Mon – Sun (Sun)

Lè Fusion is a modern Chinese cuisine restaurant and bar in the hip Mohamed Sultan area, located near the iconic Singapore River.

Newly introduced is the Rougie Foie Gras Tobiko Fried Rice ($17 for month of August 2020, U.P $34).

A surprisingly combination of fried rice with rich and creamy Rougie foie gras (Rougie is one of France’s premier foie gras producers, and uses the Moulard breed of duck for their foie gras, a mixed cross between the Peking and Muscovy ducks.)

The egg fried rice with wok-hei is further included with tobiko and ikura for those golden hues and cured-roe flavours. Lè Fusion (Robertson Quay)

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