A Singaporean Mum

This egg fried rice has officially become my son’s all-time favourite— and I’m not even exaggerating when I say I’ve made this countless times over the past month.

It’s one of those simple, comforting dishes that somehow never gets old at home. The smoky-sweet char siew mixed into fluffy egg fried rice is always a win, and honestly, if he had it his way, this would be on repeat every single day.

Here’s how I do it!

Ingredients

80g char siew, storebought
1 egg, beaten
1 bowl of rice (preferably overnight)
Salt, to taste

Method

1. Prepare the Rice
• Beat the egg in a bowl, then add the rice and mix well, ensuring each grain is evenly coated.

2. Fry the Rice
• Add the egg-coated rice into the wok.

• Stir-fry until the egg is fully cooked and the rice is slightly crispy.

• Season with salt to taste.

3. Slice the Char Siew

• Slice the char siew and place it in a bowl.

• Set aside.

4. Serve

• Top with the cooked fried rice and cover with a plate.

• Carefully flip while holding the bowl steady.

• Remove the bowl to reveal a neatly moulded plate of fried rice.

• Serve warm and enjoy!