Mr Egg Fried Rice – Bishan Stall With Four Kinds of Fried Rice and a Variety of Toppings

The fried rice crave doesn’t seem to be ending any time soon, with Mr Egg Fried Rice in Bishan joining the latest food trend with four variations of this carb-filled deliciousness and a smattering of toppings to choose from. From Din Tai Fung-style pork chop to an indulgent XO scallop option, there’s lots of mixing-and-matching to work with here! 

Ipoh-born Chef Eric Yam, who is the man behind the wok, has accumulated quite the wealth of experience from his time cooking in esteemed establishments such as Hua Ting Restaurant in Orchard Hotel and Golden Peony in Centennial Hotel. His stall is located in the centre of a small coffee-shop with an equally cosy kitchen space. 

There are four main types of fried rice, and they are all priced affordably : Egg Fried Rice ($4), Tobiko Egg Fried Rice ($5), Tom Yum Egg Fried Rice ($5) and XO Scallop Egg Fried Rice ($5.50). Sadly, the XO Scallop fried rice wasn’t available when I visited as it was all sold out the day before and the ingredients for the day hadn’t been delivered just yet. 

They do offer quite an extensive number of toppings to go with the fried rice such as luncheon meat, chicken chop, pork chop, prawn and salmon. 

The Pork Chop with Egg Fried Rice ($6.50) was not a bad place to start. The Taiwanese pearl rice was well coated with egg. The seasoning was on the lighter side, so as not to overwhelm the flavour of the egg. Feel free to mix your rice up with Eric’s homemade chilli that comes peppered with bits of fried garlic for a flavour boost. 

As for the pork chop, I was expecting it to be quite tender based on how thin it looked. Rather, it was on the dry side, and probably would have been better if it was thicker. It was pretty well marinated, though!

The Chicken Chop with Tobiko Egg Fried Rice ($7.50) had me on the fence. I can definitely give praise to the chicken chop — just like the pork chop, the marination was done well and reminded me a bit of teriyaki chicken but not quite. It was a lot more tender and a very pleasant pairing for any choice of fried rice. 

I would have preferred the tobiko to be given on the side or in a heap on top of the rice so I could mix it up myself. Because it was so evenly distributed throughout the rice, it was hard to fully appreciate the little bursts of brininess. 

I decided to get the Tom Yum Fried Rice plain without any toppings. It was pretty much the fried rice version of your typical tom yum instant noodles, with that recognisable sour-spicy taste that lingers in your mouth. It grew on me as I made my way through the mound of fried rice so if you like tom yum, this is worth a shot especially once it’s been zhng-ed up with the topping of your choice! 

With no other fried rice stalls that are as innovative as Mr Egg Fried Rice in the area, this is a good place to pop by for lunch. One thing’s for sure, I’m definitely making a return to get my hands on the XO scallop fried rice!

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

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