Singapore Fried Rice

• Tasty
• Quick & easy
• Puts leftover rice to a good use
• Versatile
• Cheaper, healthier and tastier than takeaway

Singapore fried rice is a popular fusion dish that you will find on most UK Chinese takeaway and restaurant menus. The addition of curry powder makes it distinct from other fried rice dishes and gives the dish its name. Although its origins cannot actually be traced to Singapore, its flavours are reflective of diverse Singaporean cuisine.

So what does Singapore style fried rice contain? Here's a quick rundown of the key ingredients and some possible swaps you can make if you don't have them all or want to adjust the recipe to suit your taste.

Which type of rice should I use?

Day-old long-grain rice is what you need to get the best results. This is because the rice will harden a little as it cools, allowing the grains to separate and prevent them from going mushy. The recipe will work fine with freshly cooked rice, but you will get a better texture if you cook the rice the night before.

Jasmine rice is my go-to but other types of long-grain rice like basmati or brown rice will work well. You can also use microwaveable precooked rice if you are in a hurry.

A mix of curry powder, sugar, chicken stock powder and white pepper gives the dish a distinctive flavour that sets it apart from other fried rice dishes.

Curry powder is the main ingredient in the spice mix, so you might be wondering which one to choose. A good curry powder will make all the difference. S&B curry powder is one of my favourites but another quality curry powder will work well. When it comes to spice level, feel free to choose mild, medium or hot based on your preference.

There are some Singapore fried rice recipes that don't have a sauce but I've found these can be a little dry. In my recipe, there is a simple sauce made from soy sauce, sesame oil and Shaoxing wine. You can swap the Shaoxing wine for sake, dry sherry white wine or chicken stock for an alcohol-free option.

When it comes to veggies I've gone for onion, cabbage and carrot. I love how cabbage adds additional umami flavour to the dish. Feel free to change things up. This dish is great for using up veggies that are lingering in your fridge.

Prawns/shrimp, chicken and egg add protein to the dish. You can omit the chicken and prawns to make the dish vegetarian, or switch them for tofu.

Mix the curry powder, chicken stock powder, sugar and white pepper in a small bowl and set aside. Then make the sauce by mixing the soy sauce, sesame oil and Shaoxing wine in another small bowl.

2. Cook the chicken & prawns / shrimp

Place a wok or large frying pan on a medium to high heat and add oil. Add the chicken pieces when the oil is hot and fry for a few minutes until lightly browned and cooked through. Then add the prawns/shrimp and toss in the pan for 1-2 minutes until they turn opaque. Remove everything from the pan and set aside.

Top tip: prawns/shrimp are done as soon as they turn opaque. They will be juicy and tender if you remove them from the pan at this point, but if you leave them for longer they will become tough and rubbery.

3. Fry the veggies

Add the onions and fry for a few minutes until translucent. Then fry the white parts of the spring onion/scallions, carrot and cabbage for a few minutes until tender. Reduce the heat to medium, add the garlic and cook for one more minute until fragrant.

4. Rice and egg

Add the cooked rice to the pan and toss for a few minutes until hot. Then push the rice to one side, add the beaten egg and scramble with a spatula or chopsticks as soon as it begins to set.

5. Sauce

Pour on the sauce, add the cooked chicken and prawns/shrimp and toss everything together. Serve immediately, topped with the green parts of the spring onions/scallions.

Packed with meat, seafood and lots of tasty veggies no one will disagree that Singapore Fried Rice is a meal in its own right. If you're feeling particularly hungry you might want to serve it with some prawn crackers or a bowl of my Chinese chicken and sweetcorn soup.

If you're feeding a crowd you can serve Singapore fried rice alongside other Chinese restaurant and takeaway classics including honey chilli chicken, sweet and sour chicken or salt and chilli chicken.

1. Use day-old rice. The grains will harden and separate as they cool giving you the best texture and reducing any risk of mushiness.
2. Prep the ingredients beforehand - Things will move quickly once you start stir-frying so make sure you have all ingredients, chopped and laid out before you start cooking.
3. Use a wok - It allows you to toss everything together quickly at a high heat. If you don't have one use a large frying pan with high sides.

Special fried rice is typically made with pork, chicken and seafood like prawns/shrimp and sometimes egg and crab meat. Singapore fried rice also contains prawns/shrimp, chicken and egg, but is seasoned with curry powder unlike other fried rice dishes.

Singapore fried rice is a nutritious and balanced meal containing a good balance of protein from chicken, prawns/shrimp and egg and a mix of veggies like carrots, cabbage, and peas. However, it is high in carbs and can also be high in fat and sodium so is best eaten in moderation.

Typically Singapore fried rice contains a mix of meat and seafood such as chicken, pork and prawns/shrimp. You can adapt it to make it vegetarian/vegan-friendly by swapping the meat and egg for more veggies or tofu.

The addition of curry powder differentiates Singapore Fried rice from other Chinese fried rice dishes and gives the dish its name. It's a diverse dish, like Singaporean cuisine, although it does not originate from Singapore.

Singapore fried rice tastes best when fresh, but leftovers can be stored in the fridge for up to 24 hours to enjoy the next day. Ensure any leftovers are refrigerated as soon as they are cool and reheated until piping hot on the stove or in the microwave.

Fried rice is tasty, nutritious, speedy and a great way to use up your leftover meat, veggies and rice. If you enjoyed my Singapore fried rice you should check out my other fried rice recipes including Kimchi Fried Rice, Thai Basil Fried Rice and Prawn/Shrimp fried rice.

Kimchi Fried Rice With Chicken

Thai Basil Fried Rice

Egg Fried Rice With Prawns

Grilled Mackerel Rice Bowls With Soy & Mirin Sauce

Did you try this recipe? It would be really great if you could leave a comment and a star rating ⭐️. I would love to receive your feedback and know that other readers find it helpful too.