How To Make Singapore Style Fried Rice
This Singapore fried rice recipe will be your new Friday fakeaway favourite! Rice stir-fried with vegetables, prawns, pork and chicken is not only easy to make but is very tasty. Find out how to make this popular UK takeaway dish below.
I love making Chinese takeaway dishes at home, they’re quick to make, so easy and require minimal effort. Singapore fried rice is just another takeaway favourite that you can make in a matter of minutes in the comfort of your own home. I sometimes eat Singapore rice on it’s on because it’s that good or serve it with honey chilli chicken and roasted tenderstem broccoli for a delicious feast.
Singapore fried rice is a fast-food favourite and is available in many Chinese takeaway shops. It’s a spicy rice dish flavoured with garlic, curry powder, soy sauce, meats, prawns and vegetables. One reason why this recipe is quite popular is because it’s the perfect recipe to use up leftovers: such as cooked meats, left over rice or whatever you’ve got.
My Top Tips
- Use Day Old Rice: Whenever I make this recipe, I always boil rice a day before and leave it to cool in the fridge. As the rice cools, it will firm up being easier to separate when frying the next day.
- Use Microwavable Rice If You Have No Time: If you don’t have the time to boil rice the night before, you can use packet microwavable rice.
- Use A Wok: I love cooking fried rice in my wok, it’s not only traditional in Chinese cooking but it’s very good at dispersing heat. If you don’t have a wok, you can get one like this.
- Break Clumps Of Rice Before Cooking: It’s best to break any clumps of rice before frying, it makes it easier to separate and stir when frying.
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Below are a list of ingredients you need to make this Singapore fried rice recipe:
- Cooked Rice: I used Jasmine rice, but you can use any long grain rice or basmati rice.
- Egg: If you don’t like eggs in your fried rice, then you can leave this ingredient out.
- Prawns: I used cooked king prawns in this recipe, you can also opt-in for smaller prawns usually found in the frozen section in supermarkets.
- Chicken: You can use leftover shredded chicken or buy chicken breasts, cut into strips and fry till cooked. I like to let the chicken marinade in a mixture of 1 tbsp soy sauce, 1 tsp salt and 1 tsp black pepper before frying.
- Char Siu: Char Siu is barbequed pork which is roasted till cooked. If you don’t have Char Siu you can use any leftover pork meat. Pork lardons is a great replacement and is what I used in this recipe. If you’re using pork lardons, cook them before you start your stir fry.
- Vegetables: Peas, chillies, spring onions and garlic are used in this recipe.
- Fried Rice Seasonings: To add flavour to the Singapore fried rice dish, soy sauce, salt, curry powder and sesame oil are added to create the takeaway style taste. Instead of sesame oil, you can use chilli oil for an extra kick of heat.
What Is The Difference Between Singapore Fried Rice And Special Fried Rice?
Wondering what’s the difference between Singapore fried rice and special fried rice? Singapore fried rice is an Indo-Chinese street food and a popular UK takeaway dish. Rice is stir fried with prawns and meats such as pork and chicken and is flavoured with spices such as curry powder. Despite the name, this dish doesn’t have much to do with Singapore.
Special fried rice on the other hand is also a popular takeaway dish, it’s stir fried rice with chicken, prawns, pork and vegetables. The difference is no curry powder is added to special fried rice.
How To Make Singapore Fried Rice
As the meats, prawns and rice are already cooked, all we have to do is fry the ingredients together over a high heat very quickly. The key to this dish is preparation. If all your ingredients are prepped, then this one pan dish will be ready to eat in minutes!
Heat oil in a wok or frying pan over a high heat. Fry chillies and garlic for 30 seconds before adding the whisked egg. Stir until the eggs have cooked.
Add cooked rice to the work and stir until evenly mixed-in with the egg, garlic and chillies. Add the prawns, chicken and pork and stir for 1 minute.
Add a tablespoon of soy sauce, one teaspoon of salt and one teaspoon of curry powder and mix until evenly distributed.
Add a tablespoon of sesame oil and spring onions and mix until evenly distributed.
That’s how to make Singapore fried rice!
I love making takeaway style recipes like Singaporean rice, below are a few more easy fakeaway recipes to try:
Singapore Fried Rice Takeaway Style Recipe
- 2 tbsp Vegetable Oil
- 250 g Cooked Rice
- 1 Egg
- 30 g Prawn
- 30 g Chicken Breast
- 30 g Char Siu Bacon Lardons Or Any Type Of Pork
- 30 g Peas
- 2 Green Chillies
- 2 Spring Onions
- 1 Garlic Clove
- 1 tbsp Dark Soy Sauce
- 1 tsp Salt
- 1 tsp Curry Powder
- 1 tbsp Sesame Oil
- Heat oil in a wok or frying pan over a high heat. Fry chillies and garlic for 30 seconds before adding the whisked egg. Stir until the eggs have cooked.
- Add cooked rice to the work and stir until evenly mixed-in with the egg, garlic and chillies. Add the prawns, chicken and pork and stir for 1 minute.
- Add a tablespoon of soy sauce, one teaspoon of salt and one teaspoon of curry powder and mix until evenly distributed.
- Add a tablespoon of sesame oil and spring onions and mix until evenly distributed.
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