Three Roast Combo Rice
Hawker • Singapore
About Three Roast Combo Rice
Char siu + roast duck + siew yoke combo on rice — go big or go home
How to Make Three Roast Combo Rice (Traditional & Healthy Version)
Three Roast Combo Rice is a beloved lunch staple in Singapore’s vibrant hawker centers and kopitiams. This dish showcases Singapore's multicultural heritage, combining succulent roast duck, tender roast chicken, and flavorful char siew (barbecued pork) atop fragrant steamed rice. The trio of roasted meats creates a harmony of textures and tastes, each with its own unique marinade and method, reflecting the rich culinary fusion found throughout Singapore. Originating from the bustling streets of Singapore, Three Roast Combo Rice is often enjoyed as a hearty lunch by office workers, families, and tourists seeking a taste of authentic local fare. The dish is renowned for its satisfying blend of savory, sweet, and umami notes, making it a favorite among locals. Traditionally served with a side of crunchy cucumber and tangy chili sauce, it’s both comforting and exciting, embodying the island’s love for diverse, flavorful food. By preparing a healthier version at home, you can savor the best of Singaporean hawker culture while keeping your meal balanced and nutritious.
Ingredients(for 1 plate with 3 types of roast meat, rice, and vegetables)
- 150g Skinless chicken breast (for roast chicken)
- 150g Lean pork loin (for char siew)
- 150g Duck breast (for roast duck)
- 1 cup Brown rice (healthier alternative to white rice)
- 1/2 Cucumber (sliced for garnish)
- 2 tbsp Light soy sauce (for marinating and serving)
- 1 tbsp Honey (for char siew glaze)
- 1 tsp Chinese five-spice powder (for char siew and roast duck)
- 2 cloves Garlic (minced)
- 1 inch Ginger (grated)
- 2 tbsp Chili sauce (for serving)
Instructions
- 1
Marinate chicken breast, pork loin, and duck breast separately with light soy sauce, five-spice powder, garlic, and ginger. Add honey to pork for char siew, and an extra pinch of five-spice to duck.
10 minutes
Let meats marinate longer for deeper flavor.
- 2
Preheat oven to 200°C. Line a baking tray with parchment paper.
2 minutes
Use parchment to prevent sticking and excess oil.
- 3
Place meats on baking tray. Roast chicken and pork for 15 minutes. Roast duck for 18-20 minutes, turning once halfway.
20 minutes
Check doneness with a thermometer: chicken and pork at 75°C, duck at 80°C.
- 4
While meats cook, steam brown rice until fluffy.
15 minutes
Rinse rice before steaming for better texture.
Why This Dish is Healthy
By using lean meats and brown rice, this recipe cuts down on unhealthy fats and refined carbs common in traditional hawker versions. Roasting instead of frying helps maintain nutritional integrity, and the use of natural marinades avoids excess sugar or sodium. This balanced meal is ideal for calorie-conscious eaters, providing sustained energy and essential nutrients without sacrificing authentic Singaporean flavor.
This Three Roast Combo Rice recipe uses lean cuts of protein—chicken breast, pork loin, and duck breast—helping reduce saturated fat. Brown rice offers complex carbohydrates and added fiber, supporting digestive health. The inclusion of cucumber provides vitamin K and hydration. Roasting meats without skin and minimal oil keeps calories lower while maintaining high protein. Additionally, garlic and ginger contribute antioxidants and anti-inflammatory benefits.
Pro Tips
- 💡Tip 1: Marinate meats overnight for deeper flavor.
- 💡Tip 2: Use lean cuts and remove skin to reduce fat.
- 💡Tip 3: Slice meats thinly for better presentation and taste.
Storage & Serving
Store leftover roasted meats and rice in airtight containers in the fridge for up to 2 days. Reheat gently to avoid drying out the meats. Cucumber and chili sauce should be kept separate.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 700.0 kcal |
| Protein | 32.0 g |
| Carbohydrates | 68.0 g |
| Total Fat | 32.0 g |
| Fiber | 1.0 g |
