Singapore Fried Rice

Ingredients

• 1/2 tspchicken stock powder (equivalent to 1/2 stock cube)
• 1 tbspcurry powder
• 1 tbspsugar
• 1/4 tspwhite pepper
• 2 tbspsoy sauce
• 1/2 tbspsesame oil
• 2 tbspShaoxing wine (or sake, dry sherry or chicken stock for an alcohol-free option)
• 2 tbspneutral oil
• 1 large (about 100 g)chicken thigh, cut into small 2 cm pieces
• 100 gprawns, peeled and deveined
• 1/2onion, finely chopped
• 2spring onions, finely chopped, with green and white parts separated
• 120 gwhite cabbage, finely shredded
• 1carrot, cut into matchsticks
• 2 clovesgarlic, crushed
• 2eggs, beaten
• 350 gcooked long-grain rice

Instructions

1. 1

   Mix the spices

   Combine the chicken stock powder, curry powder, sugar and white pepper in a small bowl.

2. 2

   Prepare the sauce

   In another small bowl, mix the soy sauce, sesame oil and Shaoxing wine.

3. 3

   Heat the oil

   Set a wok or large frying pan over a medium-high heat and add the neutral oil.

4. 4

   Brown the chicken

   When the oil is hot, add the chicken and fry for a few minutes, until lightly browned.

5. 5

   Cook the prawns

   Add the prawns and cook for 1–2 minutes, until opaque. Take the chicken and prawns out of the pan and set aside.

6. 6

   Soften the onion

   Once the oil is hot, add the onion and cook for a few minutes, until translucent.

7. 7

   Cook the vegetables

   Add the white parts of the spring onions, carrot and cabbage. Cook for a few minutes, until tender.

8. 8

   Add garlic spices

   Turn the heat down to medium, add the garlic and cook for 1 minute, until fragrant. Stir in the spice mixture.

9. 9

   Heat the rice

   Add the cooked rice and toss it with the vegetables and spices until the grains are hot.

10. 10

    Scramble the eggs

    Push the rice to one side of the pan and pour the beaten eggs into the space. Let them start to set for a few seconds, then scramble with chopsticks or a spatula.

11. 11

    Combine everything

    Pour in the sauce, return the cooked chicken and prawns to the pan, and toss everything together.

12. 12

    Serve the rice

    Serve straight away, topped with the green parts of the spring onions.

What is Singapore fried rice?

Singapore fried rice is a curry-seasoned fried rice commonly found on Chinese takeaway menus. Despite the name, it is generally associated with Chinese-style cooking rather than being a traditional Singaporean dish.

This version brings together chicken, prawns, egg and vegetables, with curry powder giving the rice its distinctive flavour. Cooking the components in stages helps keep the meat tender and the vegetables from becoming too soft.

Nutrition and macros by portion

The nutrition label shows one serving as written: 704 calories, 29g protein, 20g carbs, 32g fat.

The rice and sugar provide most of the carbohydrates, while the neutral and sesame oils contribute much of the fat. Chicken, prawns and eggs supply protein, with additional richness from the cooking oils. To balance the plate, serve with a side of fresh vegetables such as cucumber or salad leaves.

The spice and sauce

Spice mix: chicken stock powder, curry powder, sugar and white pepper season the rice directly. Mixing them before cooking makes it easier to add them evenly without pausing at the pan.

Sauce: soy sauce, sesame oil and Shaoxing wine bring savoury depth and aroma. Combine these separately so the finished rice can be seasoned in one quick pour.

Keep the chicken and prawns tender

Chicken: cut the thigh into small, evenly sized pieces so they brown quickly. Remove it from the pan once lightly browned, as it will be tossed back in at the end.

Prawns: cook them just until opaque, then set them aside with the chicken. They need only 1–2 minutes at this stage; prolonged cooking can make them firm.

Cook the vegetables in stages

Onion first: give the chopped onion a few minutes to turn translucent before adding the other vegetables. This softens its sharpness and builds a base for the dish.

Cabbage and carrot: cook these with the white spring onion parts for a few minutes, aiming for tender vegetables that still hold their shape. Add the garlic after turning the heat down to medium so it becomes fragrant without burning.

Get the rice and egg right

Rice: toss the cooked long-grain grains with the vegetables until hot before adding the egg. This gives the rice a chance to pick up the curry seasoning.

Egg: move the rice aside to create space in the pan, then let the beaten egg begin to set for a few seconds before scrambling. Fold it through once cooked into soft pieces.

Serve it straight away

Finish: return the chicken and prawns with the sauce, then toss until everything is evenly combined and hot. Scatter over the reserved green spring onion parts just before serving.

On the side: the rice already includes protein and vegetables, so serve it on its own or pair it with a simple, lightly dressed cucumber salad. Avoid adding a strongly flavoured side that competes with the curry seasoning.

Recipe notes & tips

• Prepare the spice mix, sauce and chopped vegetables before heating the wok, as the cooking moves quickly.
• Use a large wok or frying pan so the rice and vegetables can be tossed without spilling.
• Keep the green spring onion parts aside until serving for a fresh finish.
• Cut the chicken into evenly sized pieces to help them cook at the same rate.
• If using chicken stock instead of Shaoxing wine, add it with the other sauce ingredients.

Variations

• Use leftover rice: chilled cooked rice works well, so long as it is heated thoroughly in the pan.
• Swap the prawns: use the same amount of another quick-cooking seafood and cook until opaque.
• Change the protein: replace the chicken with small pieces of pork, cooking them through before setting them aside.
• Add more vegetables: include sliced peppers with the cabbage and carrot, cooking until tender.
• Make it alcohol-free: use chicken stock in place of the Shaoxing wine.

Common mistakes to avoid

• Crowding the pan: the ingredients are harder to toss evenly, so use a large wok or frying pan.
• Overcooking the prawns: they can turn firm, so remove them as soon as they are opaque.
• Burning the garlic: lower the heat to medium before adding it and cook for only 1 minute.
• Adding the egg on top of the rice: push the rice aside first so the egg can begin to set in direct contact with the pan.
• Skipping the separate bowls: mixing the spice blend and sauce in advance helps each distribute evenly.

How to store

Refrigerate leftovers promptly in a covered container and eat within 1–2 days. Reheat until piping hot throughout in a frying pan or microwave, stirring so the rice heats evenly; avoid reheating more than once.

Frequently asked questions