Cai Png
lunch • Singapore
About Cai Png
Economy rice with choice of vegetables and meat dishes
How to Make Cai Png (Traditional & Healthy Version)
Cai Png, literally meaning 'vegetable rice' in Hokkien, is a beloved staple in Singapore's vibrant hawker culture. Found at almost every kopitiam and food court, Cai Png offers a colourful variety of dishes served with steaming white rice, letting locals mix and match their favourite proteins and veggies. This iconic meal embodies the heart of Singaporean lunch tradition—affordable, fast, and flavourful, yet endlessly customizable. The dish reflects Singapore’s multicultural fusion, with Chinese stir-fry techniques blending seamlessly with Malay and Indian flavours, depending on the stall. Cai Png is a daily comfort food for office workers, students, and families, making it a true representation of the city’s communal spirit. For the health-conscious, a balanced Cai Png plate features lean meats, nutrient-rich greens, and minimal oil, without sacrificing the ‘wok hei’ taste beloved by locals. Its flexibility and approachability make Cai Png an ideal lunch option, whether you’re grabbing a quick bite at your neighbourhood kopitiam or preparing it at home.
Ingredients(for 1 full plate with rice, protein, and 2 vegetable sides)
- 1 cup White rice (short-grain preferred)
- 150g Skinless chicken breast (cut into bite-sized pieces)
- 1 cup Choy sum (local leafy greens)
- 1/2 cup Carrot (thinly sliced)
- 100g Firm tofu (cubed) - optional
- 2 cloves Garlic (minced)
- 1 tablespoon Light soy sauce (Singaporean brand preferred)
- 1 teaspoon Sesame oil (for aroma)
- 1 teaspoon Vegetable oil (for stir-frying)
- to taste Salt & white pepper (local taste)
Instructions
- 1
Cook rice in a rice cooker or pot until fluffy. Set aside and keep warm.
15 minutes
Use short-grain rice for a classic Cai Png texture.
- 2
Heat vegetable oil in a wok over medium-high heat. Add garlic and stir-fry until fragrant.
2 minutes
Do not burn garlic—keep it golden for the best aroma.
- 3
Add chicken breast pieces. Season lightly with salt and white pepper. Stir-fry until cooked through.
5 minutes
Thin slices cook faster and stay tender.
- 4
Push chicken to the side. Add choy sum and carrots. Stir-fry with a splash of water until vegetables are tender-crisp.
5 minutes
Keep vegetables slightly crunchy for nutrition and bite.
Why This Dish is Healthy
Cai Png is a healthy lunch choice because it combines lean protein, fibre-rich vegetables, and whole grains, supporting satiety and energy levels without excess calories or fats. By stir-frying with minimal oil and using fresh ingredients, this recipe keeps heart health and blood sugar in mind. The balanced macros and micronutrients make it perfect for weight management, diabetes, and everyday nourishment.
This Cai Png recipe is carefully balanced to provide a moderate calorie count of 450 per serving, with 15g protein from lean chicken and tofu, 55g complex carbs from rice and vegetables, and only 18g fat thanks to minimal oil use. Choy sum and carrots are rich in vitamins A, C, and K, while the dish supplies dietary fibre, iron, and phytonutrients important for immunity and digestion. The low sodium and absence of deep-frying make it suitable for most diets.
Pro Tips
- 💡Tip 1: Prep all ingredients before cooking for true 'hawker stall' efficiency.
- 💡Tip 2: Use high heat for stir-frying to achieve authentic 'wok hei' flavour.
- 💡Tip 3: Swap vegetables seasonally for local freshness and nutrition.
Storage & Serving
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a microwave or wok, adding a splash of water to maintain moisture.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 450.0 kcal |
| Protein | 15.0 g |
| Carbohydrates | 55.0 g |
| Total Fat | 18.0 g |
| Fiber | 4.0 g |
