Chicken cutlet egg fried rice ($8)!
Taiwanese-style egg fried rice with sliced fried chicken cutlet, cabbage, egg ribbons, scallions. $8 plate.
Lunch β chicken cutlet egg fried rice at $8. Valentineβs Day quick eat. π
What was on the plate ($8):
- A mound of golden egg fried rice β visible scrambled egg ribbons throughout, shredded cabbage, chopped scallions + dark soya seasoning.
- Sliced fried chicken cutlet on top β the panko/karaage-style chicken thigh sliced into strips, the crispy skin layer visible on each piece.
This is the Taiwanese-style fried rice + ji pai (chicken cutlet) combo popular at SG Taiwanese diners + casual chains. The fried rice base + crispy chicken cutlet topping is the comfort-food gold standard β every Taiwanese street stall variant of this gets a loyal following.
Egg fried rice technique check: visible egg ribbons (not over-broken into bits) + rice grains separated (not clumpy) = wok was hot enough + rice was day-old. The βgolden grainβ colour (each grain coated thinly with egg) is the hallmark of well-executed Yangzhou-style fried rice.
Shredded cabbage is the Taiwanese touch β adds light crunch + sweetness that distinguishes Taiwanese fried rice from the Cantonese chee cheong fan version. Different from the pea-corn-carrot mix of standard fried rice.
Sliced chicken cutlet = ji pai cut into bite-size strips. The chicken stays juicy under the crispy panko coating. Slicing means every spoonful of rice can pick up a piece of chicken.
Total: $8. Solid lunch pricing.
Overall: 4 / 5. Fried rice had proper egg coating + separated grains, cutlet was crispy + juicy, cabbage added freshness. Comfort food done right. πππΌ
