Singapore Fried Rice

Name: Singapore Fried Rice
Prep time: 10 min
Cook time: 10 min
Yield: 2 to 3 servings
Cuisine: Chinese Menu
Ingredients: Chicken Breast — 150g; King Prawns — 100g; Eggs — 2; Salt — ¼ tsp; Black Pepper — ¼ tsp; Garlic — 2 cloves; Onion — 1; Carrots — 50g; Peas — 50g; Chilli Flakes — ½ tsp; Turmeric — ¼ tsp; Chicken Powder — ½ tsp; Curry Powder — 1 tbsp; Sugar — ½ tsp; Cooked Rice — 400g; Light Soy Sauce — 1 tbsp; Sesame Oil — 1 tsp; Spring Onions — 2; Vegetable Oil — 2 tbsp

Singapore Fried Rice is the high-energy, 'spiced-up' sibling of traditional Egg Fried Rice. It borrows the same vibrant DNA as Singapore Noodles - specifically the use of curry powder - to transform a simple bowl of rice into a fragrant, golden, and slightly spicy feast. It is a 'fusion' classic that perfectly captures the bold, aromatic spirit of Southeast Asian street food.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 10 minutes

Servings: 2 to 3

Notes:

Using chilled, day-old cooked jasmine or long-grain rice prevents the grains from sticking together or becoming soggy in the wok.

Char siu roast pork can be added alongside or in place of chicken for a traditional takeaway variation.

Adjust the amount of crushed chilli flakes and curry powder according to your preferred spiciness level.

Sauté Proteins and Eggs
Heat 1 tablespoon of vegetable oil in a wok over high heat. Add the diced chicken breast and stir-fry for 2 minutes until cooked through. Add the raw king prawns and fry for another minute until pink. Season with salt and black pepper, then pour in the beaten eggs and scramble until set. Transfer the cooked proteins and egg to a plate.

Sauté Aromatics and Spices
Add another tablespoon of oil to the wok. Add the chopped garlic and diced onion, stir-frying for 30 seconds until fragrant. Add the diced carrots and peas, stir-frying for 1 minute. Stir in the chilli flakes, turmeric, chicken powder, curry powder, and sugar, tossing for 30 seconds to bloom the spices.

Combine and Finish
Add the chilled cooked rice to the wok, breaking up any clumps with a spatula. Drizzle over the light soy sauce and sesame oil. Return the cooked chicken, prawns, and egg to the wok, tossing continuously over high heat for 2 to 3 minutes until hot and evenly coated. Stir through the chopped spring onions and serve immediately.