Singapore Fried Rice

Ingredients

• 200 g (3 cups)cooked rice, preferably cold and a day old
• 150 gchicken breast or boneless chicken thigh, cut into small dice
• 100 gpeeled and deveined prawns
• 2eggs, whisked
• 1onion, cut into small dice
• 2 clovesgarlic, finely chopped
• 1carrot, cut into small dice
• 50 gfrozen green peas
• 3–4spring onions, thinly sliced
• ¼ tspsalt
• ¼ tspblack pepper
• 2–3 tbspvegetable, sunflower, peanut or other neutral-flavoured oil
• 2 tbsplight or regular soy sauce
• 1 tbsphot or mild Indian curry powder, or Madras curry powder
• ½ tspwhite pepper powder, or black pepper
• ½ tspturmeric
• ½ tspdried chilli flakes or crushed chillies
• 1 tbspsugar
• ½ tspchicken powder, or ½ chicken stock cube (about 5 g), optional
• 1 tspsesame oil

Instructions

1. 1

   Cook the chicken

   Heat a large wok or pan over a medium-high heat and add 2 tablespoons of the oil. Stir-fry the chicken for 2–3 minutes, then add the prawns and season with the salt and black pepper. Cook for another 1–2 minutes, until the prawns change colour.

2. 2

   Scramble the eggs

   Move the chicken and prawns to one side of the pan and add the eggs. Leave them to set for a few seconds, then stir to break them into small pieces. Transfer the chicken, prawns and egg to a plate and keep warm.

3. 3

   Cook the vegetables

   Add more oil to the wok as needed and briefly sauté the garlic. Add the onion, carrot and green peas, then cook for another 1–2 minutes.

4. 4

   Add the spices

   Add the chilli flakes, turmeric, curry powder, white pepper, sugar and chicken powder. Stir for a few seconds to combine.

5. 5

   Toss the rice

   Add the cooked rice, then pour over the soy sauce and sesame oil. Return the chicken, prawns and eggs to the wok and toss everything together evenly. Cook for another 2–3 minutes, until cooked through.

6. 6

   Finish and serve

   Sprinkle in the spring onions, toss well and turn off the heat. Transfer to serving plates and garnish with coriander or chopped spring onions.

What is Singapore fried rice?

Singapore fried rice is a British Chinese takeaway-style fried rice, rather than a dish that necessarily comes from Singapore. It is commonly recognised by its curry-spiced rice and a mix of ingredients such as meat, prawns, egg and vegetables.

This version combines curry powder and turmeric with chicken, prawns, peas and carrot. Cooking the rice with the other ingredients at the end lets the seasonings coat it evenly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 769 calories, 44g protein, 93g carbs, 25g fat.

The rice supplies most of the carbohydrates, while the chicken, prawns and eggs contribute much of the protein. Oil and sesame oil provide most of the fat, with the egg adding some too. For a more balanced plate, serve the rice with extra vegetables, such as a simple stir-fry.

The rice makes a difference

Cold rice: day-old cooked rice is less moist and easier to toss without turning mushy. Break up any clumps before adding it to the wok.

Fresh rice: if that is what you have, spread it out to release steam and cool before frying. Keep the wok hot and avoid packing it too full.

Cook the proteins in stages

Chicken: cut it into small, even pieces so it cooks quickly in the first 2–3 minutes. The recipe moves it aside once the prawns go in, then removes both from the wok.

Prawns and egg: prawns are ready to move on when their colour changes, after another 1–2 minutes. Scramble the egg briefly and return everything to the wok only when the rice is ready to be tossed.

Build the curry flavour

Spices: curry powder gives the rice its characteristic savoury warmth, while turmeric adds colour and white pepper brings a gentle peppery note. Stir them with the vegetables for only a few seconds before adding the rice.

Seasoning: soy sauce, sugar and optional chicken powder bring savoury-sweet depth. Taste as you serve, since soy sauces can vary in saltiness.

Keep the vegetables crisp

Vegetables: the onion, carrot and peas cook for just 1–2 minutes before the spices go in. This short cooking time leaves them tender but not overly soft.

Spring onions: add these at the end and toss them through off the heat. They retain more of their fresh flavour and colour this way.

Timing and serving

Have the ingredients chopped and the rice ready before heating the wok; the cooking moves quickly. Keep the chicken, prawns and egg warm on a plate while the vegetables and rice cook.

Serve the fried rice as a complete meal, or alongside a simple stir-fried vegetable dish. A fresh cucumber salad can offer a cool contrast to the curry seasoning.

Recipe notes & tips

• Use a large wok or pan so the ingredients can be tossed without spilling.
• Measure out the spices before you start cooking, as they go into the pan together.
• Break up cold rice clumps before adding it to the wok.
• Use a neutral-flavoured oil that can handle high heat.
• Keep the chicken, prawns and egg warm while you cook the vegetables and rice.
• Add the spring onions just before turning off the heat for a fresher finish.

Variations

• Adjust the heat: use mild curry powder and leave out the chilli flakes for a gentler version.
• Add more vegetables: include finely diced pepper with the onion, carrot and peas.
• Change the protein: replace the chicken with boneless chicken thigh, as suggested in the ingredient list.
• Make it vegetarian: leave out the chicken and prawns and use a vegetarian stock cube instead of chicken powder.
• Finish with coriander: garnish with chopped coriander, as suggested in the method.

Common mistakes to avoid

• Using clumpy rice: break it apart before frying so it mixes evenly with the seasonings.
• Overcooking the prawns: remove them once their colour changes, then return them to the wok at the rice stage.
• Crowding a small pan: use a large wok or pan so the rice can be tossed rather than compressed.
• Burning the spices: stir them for only a few seconds before adding the rice.
• Adding spring onions too early: toss them in at the end to preserve their fresh flavour.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 1 day. Reheat until piping hot throughout, stirring well; only reheat once.

Frequently asked questions