Restaurant-Quality Japanese-Style Fried Rice With Truffle & Steak At Hawker Stall In Bedok
Oji Egg Fried Rice, helmed by an ex-hotel executive chef, uses Japan-imported Koshihikari grains cooked in a Japanese wok that’s “four times more expensive than average”.
Clearly, Singaporeans can’t get enough of fried rice – especially if the dish is cooked by fancy restaurant-chefs-turned-hawkers. Joining the line-up is Danny Huang, 40, who helmed hotel kitchens in Bali, Jakarta and Phnom Penh over the past decade before returning home to start Oji Egg Fried Rice.
“Ōji” means “prince” in Japanese, hence the concept offers Japanese-style fried rice with more premium toppings like US rib-eye and tiger prawn. The first outlet was launched in Parkway Parade’s food court in October 2021, followed by a second branch at trendy hawker spot Bedok Marketplace last month. 8days.sg visited the new Bedok joint to check out the fast-expanding brand.
All photos cannot be reproduced without permission from 8days.sg