Ruby Chard & Ikan Bilis Morning Stir Fry with Fried Egg
Aeroveg Ruby Chard stir-fried with crispy ikan bilis and garlic, topped with a fried egg — a classic Singaporean morning plate on the table in 20 minutes.
This is the kind of breakfast Singapore grandmothers were making long before “breakfast bowls” were a thing — a fierce stir-fry of greens, crispy ikan bilis and sliced garlic, crowned with a fried egg and served over steamed rice. Aeroveg Ruby Chard brings something special to this dish: the crimson stems turn a gorgeous deep jewel-red in the wok, and the earthy, slightly mineral leaves absorb the high heat in a way that soft spinach never could. Salty, smoky, punchy — this is how a proper day starts.
Method
- Crisp the ikan bilis. Heat ½ tbsp oil in a wok or pan over medium-high heat. Add the ikan bilis and fry, tossing frequently, for 2–3 minutes until golden and crispy. Remove and set aside, leaving the oil in the pan.
- Fry the aromatics. Increase the heat to high. Add the sliced garlic (and chili, if using) to the same pan and stir-fry for 30 seconds until golden.
- Cook the chard stems. Add the Ruby Chard stems first and stir-fry for 1–2 minutes until beginning to soften but still holding their shape.
- Add the leaves and season. Add the Ruby Chard leaves, soy sauce and oyster sauce. Toss over high heat for 1–2 minutes until the leaves wilt and the sauce clings to everything. Return the crispy ikan bilis and toss to combine.
- Fry the eggs. In a separate small pan with the remaining oil over medium-high heat, fry the eggs sunny-side up for 2 minutes until the whites are set and the edges are lightly crispy.
- Plate and serve. Arrange the chard and ikan bilis over a bowl of steamed rice. Top with the fried egg and serve immediately.
Aeroveg tip: Ruby Chard has two distinct textures in one leaf — thick, firm stems and tender, thin leaves. Always cook the stems first to give them a head start. They need 1–2 minutes before the leaves go in, or you end up with overcooked leaves and underdone stems. Those crimson stems also hold their colour best when hit with high heat briefly — low and slow turns them dull.