This Special Singapore Rice brings together fluffy, wok‑tossed rice, soft scrambled egg, and juicy mushrooms with classic Indo‑Asian flavors. Long‑grain rice is stir‑fried on high heat with garlic, ginger, onions, capsicum, carrots, and spring onions, then finished with soy, chili garlic, a hint of curry powder, and vinegar for that signature tangy‑spicy profile. The eggs add richness while mushrooms deliver deep umami and a meaty bite. Served hot, it’s a complete meal or a perfect side to chilli chicken/paneer.
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Taste profile: savory umami with gentle heat, light tang, and a whisper of curry warmth.
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Texture: fluffy grains with wok‑kissed edges, tender egg ribbons, and juicy mushrooms; veggies stay crisp‑tender.
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Ideal for: quick meals, party bowls, and pairing with Indo‑Chinese mains.
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Serving suggestion: top with spring onions and a squeeze of lime; add crispy fried garlic or sesame for crunch.
What You Get
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One portion of Egg Mushroom Special Singapore Rice, fresh wok‑tossed.
Key Highlights
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High‑heat wok toss for smoky “wok‑hei” notes.
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Balanced chili‑garlic and light curry flavor—never overpowering.
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Protein + veg in one bowl: egg richness and mushroom umami.
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Made to order; travel‑friendly pack.
Ingredients
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Base: long‑grain rice (preferably a day old for best fry), oil.
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Eggs & veg: eggs, button/shiitake mushrooms, onion, capsicum, carrots, spring onions; optional peas/cabbage.
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Aromatics & sauces: garlic, ginger, soy sauce, chili garlic sauce, vinegar, a pinch of mild curry powder, black/white pepper; optional pinch of sugar for balance.
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Garnish: spring onion greens; optional sesame, fried garlic, or coriander.
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