Singapore fried rice. A delicious fusion of Indo Chinese cuisine that's perfect for lunch, dinner parties or lunch boxes.
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Singapore fried rice is a slightly spicy rice dish. It tastes perfect on its own or topped with a pan-fried egg.
This spicy fried rice is bursting full of flavor because of the variety of spices it contains.
Adding vegetables, such as green peas, and carrots, provides the perfect balance to the spices and adds a refreshing taste to the dish.
Despite its name, Singaporean fried rice does not originate from Singapore. Instead, it has origins from Indo Chinese cuisine.
Which rice to use for fried rice?
One of the most critical components of making fried rice is the texture of the rice. When making Singapore fried rice, it is best to use a long grain rice. This type of rice is firm when cooked correctly and does not stick together like some other rice types.
Long grain rice, such as basmati, has less amylopectin starch in it. This means when it is cooked it is less likely to stick together.
The most prominent starch found in long grain rice is amylose. This type of starch does not gelatinise as much when the rice is cooked.
Amylopectin starch is found in short grain rice. In high amounts, this starch type makes the rice sticky and gelatinous once cooked.
Certain fried rice recipes may call for other kinds of rice, such as short grain (for example sushi rice), or even medium grain rice.
In those cases, you can use those types of rice.
This Singapore fried rice recipe uses day-old cooked rice. This is because day-old rice has less moisture in it.
This makes the final texture of the fried rice nicer. It also makes it easier to separate the rice grains apart when cooking.
Additionally, by cooking the rice the day before, it allows the rice to dry out. This means the cooked fried rice will be less moist and more crisp.
If you are short on time but still want to make this Singapore fried rice, don’t worry if you do not have day old rice.
You can make fresh rice on the day you are making the fried rice. Using freshly cooked rice will still work, it will just be a bit more moist.
Why You'll Love This Recipe
This dish takes minimal effort to make and is ready in under 50 minutes.
What’s more, its packed full of flavor and it’s so versatile.
You can add any leftover vegetables you may have in the fridge, use mincemeat instead of chicken breast, or make this dish completely meatless.
Cost To Make
Estimated cost = $6.65, or $1.66 a serve
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Cooked, day old basmati (long-grain) rice: Day old rice gives a nicer texture and outcome when making fried rice. Make sure you rinse your rice before cooking. This will remove any extra starch from it. Rinse it under cold water until the water runs clear. Drain the water you rinsed the rice in completely.
- Vegetable oil
- Chicken breast: cut into small pieces, lightly salted
- Prawns: (peeled and cleaned), cut into small pieces, lightly salted. Lightly dust the prawns in rice flour. This will help make them crispy when they are fried.
- Eggs: lightly beaten
- Minced Garlic
- Brown onion: finely chopped
- Carrot, diced (⅓ cup, 50g), blanched
- Green peas: If you are using frozen green peas, be sure to bring them to room temperature before adding them to your rice. To do this, submerge them in water.
- Capsicum: finely diced
- Soy sauce
- Curry powder
- Black pepper powder
- Turmeric powder
- Coriander (cilantro) powder (ground coriander / cilantro)
- Dried chili flakes
- Sugar
- Chicken powder stock
- Sesame oil
- Spring onions / green onions: finely chopped
- Salt and pepper to taste
Instructions
Read on below for in depth details on how to make Singapore fried rice.
Step 1 - In a large wok or saucepan on medium to high heat place 2 tablespoons of vegetable oil and heat.
Stir fry the chicken breast for 2 to 3 minutes, and then add the prawns.
Cook for another 1-2 minutes, or until the prawns have changed color and the chicken is cooked.
Step 2 - Move the prawns and chicken to the side of the pan and add the eggs. Make the eggs into a thin omelette.
When the eggs are almost cooked, gently separate it up into smaller pieces.
Remove prawns, chicken and eggs from pan and set aside for later.
Step 3 - Place the remaining 2 tablespoons of oil in the heated pan and add garlic and onion. Saute the garlic and onion until the onion turns light brown. Then add the carrot, green peas, and capsicum. Cook for 1 to 2 minutes.
Step 4 - Add the soy sauce, curry powder, black pepper powder, turmeric, coriander (cilantro) powder, dried chili flakes, sugar, chicken powder stock, and sesame oil. Mix well and cook for a few seconds.
Step 5 - Add the cooked rice to the pan, as well as the prawns, chicken, and spring onions.
Mix the ingredients together until well combined. Cook for another 3 to 4 minutes.
Step 6 - Turn off heat. Season with salt and pepper to your liking.
Tips for Success
- Use day old cooked rice to make this fried rice. Leaving the cooked rice in the fridge overnight helps to make it firm up and makes it easier to separate the rice grains apart when cooking.
- Before you put the rice in the the wok or pan be sure to separate up any clumps. This will make it easier to mix through the other ingredients when frying.
- Use a wok to cook the fried rice if you can. By using a wok it disperses heat more evenly amongst the rice when cooking.
- If your rice is too wet, fry for a bit longer.
Substitutions / Variations
You could add finely chopped meats such as char siu, beef, pork or chicken.
Storage
Store in the fridge once cool in an air tight container.
FAQ
If you use freshly cooked rice, it has more moisture in it. As such it makes the rice stick together more when making the fried rice.
By using day old cooked rice it has less moisture making it easier to cook with and makes for a better outcome.
The two rice dishes are similar however, unlike special fried rice, Singapore fried rice is seasoned with curry powder.
Special fried rice uses seasonings such as oyster sauce and soy sauce.
No, this version of Singapore fried rice is not vegetarian. If you want to make this recipe vegetarian, simply substitute the chicken breast and prawns for a vegetarian friendly alternative such as a hard tofu. The rice will taste just as nice even if you just omit the meats.
Yes, Singapore fried rice can be spicy. If you are not too keen on having a spicy rice dish, simply reduce or remove the chili completely from the recipe.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
More Mains Recipes
Recipe
Singapore Fried Rice
Ingredients
- 3 cups (360 grams, 12.69 ounces) cooked basmati rice day old preferred
- 4 tablespoons vegetable oil
- 150 grams (5.29 ounces) chicken breast cut into small pieces, lightly salted
- 100 grams (3.53 ounces) prawns (peeled and cleaned), cut into small pieces, lightly salted and dusted in rice flour
- 2 eggs lightly beaten
- 1 teaspoon minced garlic
- 1 brown onion finely chopped
- 1 (⅓ cup / 50 grams / 1.76 ounces) carrot diced and blanched
- 50 grams (1.76 ounces) green peas
- ⅓ cup (1.59 ounces) capsicum finely diced
- 2 tablespoons soy sauce
- 1 ½ teaspoons curry powder
- ¼ teaspoon black pepper powder
- ½ teaspoon tumeric powder
- ½ teaspoon coriander (cilantro) powder (ground coriander / cilantro)
- ½ teaspoon dried chilli flakes
- 1 ½ teaspoons sugar
- ½ teaspoon chicken powder stock
- 1 teaspoon sesame oil
- ½ cup spring (green) onions finely chopped
- Salt and pepper to taste
Instructions
- In a large wok or saucepan on medium to high heat place 2 tablespoons of vegetable oil and heat. Stir fry the chicken breast for 2 to 3 minutes, and then add the prawns. Cook for another 1-2 minutes, or until the prawns have changed color and the chicken is cooked.
- Move the prawns and chicken to the side of the pan and add the eggs. Make the eggs into a thin omelette. When the eggs are almost cooked, gently break it up into smaller pieces. Remove prawns, chicken and eggs from pan and set aside for later.
- Place the remaining 2 tablespoons of oil in the heated pan and add garlic and onion. Sauté the garlic and onion until the onion turns light brown. Then add the carrot, green peas, and capsicum. Cook for 1 to 2 minutes.
- Add the soy sauce, curry powder, black pepper powder, turmeric, coriander (cilantro) powder, dried chili flakes, sugar, chicken powder stock, and sesame oil. Mix well and cook for a few seconds.
- Add the cooked rice to the pan, as well as the prawns, chicken, and spring onions. Mix the ingredients together until well combined. Cook for another 3 to 4 minutes.
- Turn off heat. Season with salt and pepper to your liking.
Silvie says
This is super delish, I loved making it!