Singapore Fried Rice

Looking for a tasty and simple recipe that's ideal for lunch, dinner, or any other occasion?

Then you must try this recipe for Singapore fried rice!

This spicy and flavorful rice dish, which combines Indian and Chinese cooking, is a favorite throughout much of Asia.

This dish can be tailored to your preferences using a range of spices, vegetables, and protein options.

You'll enjoy how easy and delicious Singapore fried rice is to make, whether you're a novice or an experienced chef.

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.

• Packed full of flavor: This recipe for Singapore fried rice is a delicious and flavorful dish that combines the best of Indian and Chinese cuisine. It is a tasty and filling meal thanks to its distinctive combination of spices and sauces.
• Serve this Singapore rice recipe as a main course of as a side dish. Customize it to your liking by adding different ingredients and adjusting the spices to your tastes.
• Easy to make: This dish is quick and easy to make, making it a great option for busy weeknights or last-minute meals.
• Great for meal prep: Singapore fried rice can be made ahead of time and stored in the fridge  for later. This makes it a great option for meal prep or for packing in a lunch box.
• Perfect for dinner parties: Serving Singapore fried rice at dinner parties or potlucks can be impressive. It is a memorable dish that is sure to impress your guests thanks to its distinctive flavor and presentation.

• 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 the perfect fried rice, it is best to use day old cooked 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.
• Separate the rice grains: Separate any clumps of rice before adding it to the wok or pan. When frying, this will make it simpler to incorporate the other ingredients, resulting in a more even flavor distribution.
• Fry longer if rice is too wet: The texture of your rice may become mushy and unpleasant if it is overly wet. Fry the rice for a little bit longer to help evaporate any extra moisture to prevent this.
• Use high heat: Use high heat to cook the fried rice so that the ingredients will cook quickly and uniformly. Additionally, this will help keep the rice from getting too wet or sticky.
• Use a wok: If possible, use a wok to cook the fried rice. This is because a wok disperses heat more evenly among the rice grains when cooking, resulting in a better texture and taste.
• Don't overload the wok: Avoid packing the wok with too many ingredients at once to make sure the fried rice cooks evenly. If necessary, cook the rice in smaller batches.
• Prepare all ingredients beforehand: To make the cooking process smoother, it is best to prepare all the ingredients beforehand. This includes chopping vegetables, beating eggs, and measuring out sauces and spices.

Substitutions / Variations

• Vegetarian version: To make a vegetarian version of this dish, simply omit the meat and add more vegetables such as mushrooms, bell peppers, and broccoli.
• Gluten-free version: Use gluten-free soy sauce or tamari in place of regular soy sauce to make this dish gluten-free.
• Protein: Swap the chicken for beef, pork, or tofu for a different source of protein. You could add finely chopped meats such as char siu, beef, pork or chicken.
• Herbs: Use different herbs such as cilantro or basil to give the dish a different flavor.
• Add nuts or seeds: For some added crunch and nutrition, consider adding nuts or seeds such as cashews, peanuts, or sesame seeds.

Storage

If you have any leftover Singapore fried rice, store it in an airtight container in the fridge for 2 to 3 days.

To reheat the fried rice, you can heat it in the microwave or on the stovetop in a wok or pan.

FAQ

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