Fried Rice has been the trend of late, with many stalls selling their own take on this classic dish loved by many. Chef and owner Danny has been in the industry for over 20 years, working in countries like Cambodia, Japan and India, before returning to Singapore due to the pandemic. With the positive reception to Oji Egg’s first branch at Parkway despite only having opened in November last year, Danny took a leap and opened their second stall at Bedok Marketplace.
Spanning across 2 stalls, their Bedok Marketplace outlet would be considered their “main” outlet. Given the large kitchen space, here is where all the ingredients are prepped — from marination of meats, to frying of their chilli sauce. They pride themselves on using the highest quality of ingredients here — Koshihikari Japanese pearl rice, corn-fed eggs, and even a specially selected Japanese wok.