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–+ servings
Rice with spices and chicken on a plate.

Singapore Fried Rice

Emily
Spicy and fresh Singapore fried rice. Perfect for dinner, lunch or meal prep.
So simple to make and packed full of flavour. Make it today!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
ESTIMATED COST : $6.65, or $1.66 a serve
Course Main Course
Cuisine Singapore
Servings 4 serves
Calories 459 kcal

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.

Nutrition

Serving: 1 serveCalories: 459kcalCarbohydrates: 46gProtein: 25gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gCholesterol: 160mgSodium: 919mgPotassium: 479mgFiber: 4gSugar: 8g
Nutrition Disclosure
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