Go Back
–+ servings
Singapore fried rice recipe

Singapore Fried Rice (Takeaway Style) Recipe

Michelle
Learn how to make Singapore style fried rice with this easy Chinese takeaway recipe. It's a simple fakeaway recipe perfect for leftovers.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course, Side Dish
Cuisine Chinese
Servings 2 People
Calories 520 kcal

Ingredients
 
 

  • 2 tbsp Vegetable Oil
  • 250 g Cooked Rice
  • 1 Egg (Whisked)
  • 100 g Prawns
  • 100 g Diced Chicken (Breast Or Thighs)
  • 50 g Char Siu (Or Any Type Of Pork) See Notes
  • 50 g Peas
  • 1 Carrot
  • 2 Green Chillies
  • 2 Spring Onions
  • 2 Garlic Clove

Seasonings

  • 2 tbsp Light Soy Sauce See Notes
  • 1 tbsp Curry Powder
  • 1 tsp Sesame Oil
  • ½ tsp Salt
  • 1 tbsp Sugar
  • ½ tsp Chicken Seasoning (Stock Powder)

Instructions
 

  • Heat oil in a wok or frying pan over a medium to high heat. Fry the diced chicken for 1 to 2 minutes or until the outside is cooked, then add the prawns and pork and fry for a further 1 to 2 minutes.
    100 g Prawns, 100 g Diced Chicken, 50 g Char Siu (Or Any Type Of Pork), 2 tbsp Vegetable Oil
  • Push the prawns, chicken and pork to one side of the wok and pour the whisked egg at the opposite side. Leave the egg to set for a few seconds before stirring it into small pieces.
    1 Egg
  • Once the egg is cooked, remove all the ingredients from the wok and set it aside for later use.
  • Add more oil to the wok and fry the diced chillies and garlic for 30 seconds before adding the peas and diced carrots. Stir fry for 1 to 2 minutes or until the carrots have softened.
    50 g Peas, 1 Carrot, 2 Green Chillies, 2 Garlic Clove, 2 tbsp Vegetable Oil
  • Add curry powder, salt, sugar and chicken powder to the vegetables and mix until evenly distributed.
    1 tbsp Curry Powder, ½ tsp Salt, 1 tbsp Sugar, ½ tsp Chicken Seasoning
  • Add cooked rice to the wok and stir fry until the rice turns yellow, then pour soy sauce and sesame oil onto the rice and mix until evenly distributed.
    250 g Cooked Rice, 1 tsp Sesame Oil, 2 tbsp Light Soy Sauce
  • Pour the cooked prawns, chicken, pork and egg mixture back into the wok and mix until evenly distributed. Sprinkle with spring onions and that’s how to make Singapore fried rice!
    2 Spring Onions

Video

Notes

Soy Sauce: I prefer to use light soy sauce as dark soy sauce will alter the yellow colour and will turn the rice dark brown. If you only have dark soy sauce, it is fine to use. However, bear in mind you won't get the classic yellow rice colour.
Pork: If you don't have Char Siu, you can use any leftover pork meat. I like to use pork lardons, it's a great replacement (and it's what I use in this recipe). Pork lardons are quite salty in taste, so you might want to skip adding extra salt.
 

Nutrition

Calories: 520kcalCarbohydrates: 56gProtein: 31gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 200mgSodium: 2151mgPotassium: 590mgFiber: 6gSugar: 11gVitamin A: 5730IUVitamin C: 22mgCalcium: 115mgIron: 4mg
Tried this recipe?Mention @MyMorningMocha or tag #mymorningmocha!