Singapore Fried Rice Recipe

Singapore Fried Rice is a Fusion Chinese rice dish that is a variation of the regular fried rice. This is flavored with curry powder and more spices for a flavor-packed dish.

Prep Time10

Cook Time25

Total Time35

Servings:

Author: Swasthi

Ingredients

1 cup rice (uncooked basmati/ jasmine or 3 cups cooked)
⅓ cup carrots (chopped fine, 1 medium carrot)
⅓ cup green beans (or French beans chopped fine, 8 to 10)
⅓ cup Bell peppers (chopped, any color)
3 sprigs spring onions
1 tablespoon garlic fine chopped (5 to 6 medium cloves)
¾ to 1 tablespoon ginger fine chopped (1 inch, peeled)
1 green chilli chopped optional
1 dried red chilli broken optional
2 tablespoons oil (peanut or any cooking oil of choice)
1 star anise (optional for flavor)
¼ to ½ teaspoon red chilli powder (low heat like Kashmiri or paprika)
1 ½ teaspoon curry powder (or sambar powder or ¾ to 1 teaspoon garam masala)
¾ to 1 teaspoon coriander powder
¼ to ½ teaspoon black pepper crushed
¼ teaspoon turmeric
1 to 1 ½ teaspoon salt (adjust to taste)

For the Sauce

1 tablespoon Soya Sauce (organic or at least naturally brewed)
¾ to 1 tablespoon red chilli sauce (sweet and sour or any hot sauce)
1 to 1 ½ tablespoon tomato ketchup (optional)
½ teaspoon rice vinegar (or apple vinegar)
½ teaspoon sugar (optional)

Optional (refer notes)

1 tablespoon oil
125 grams paneer / extra firm pressed tofu (or 6 ounces shrimps or boneless chicken, refer notes)
1 to 2 eggs (refer notes)

Instructions

Add rice to a bowl and rinse well a couple of times. Drain the water completely.
Pour 2 cups water and a few drops of oil (optional). Bring it to a rolling boil on a high heat. Once the water begin to boil, lower the flame completely. Cover and cook until the rice is cooked to al dente (perfectly cooked but not mushy). Turn off the heat.
Drain the excess water from the rice, if any to a colander. Add the rice back to the pot. Cover and rest for 5 to 7 mins. Later fluff up with a fork. Cool the rice aside.
Optional - To add paneer/tofu, Chicken/shrimp, refer notes and cook them first.
While the rice cooks, prepare the veggies. Separate the green and whites of the spring onions.
Set aside all the spice powders and pour the required soya, red chilli sauce, ketchup, sugar and vinegar to a small bowl. Keep all these aside.

How to Make Singapore Fried Rice

Heat oil in the wok on a medium high heat and add star anise (optional), green chilies, red chilies, spring onion whites, ginger and garlic. Fry until aromatic without burning.
Add all the veggies and salt. Cook until the veggies are tender.
Reduce the heat. Stir in all the spice powders – red chili powder, turmeric, coriander powder, curry powder (or garam masala) and black pepper.
Increase the heat to high. Pour all of the sauces and 3 tablespoons water. Mix well. The sauces and spices cook together and become thick under 2 mins.
Add the rice and mix well. Taste test and adjust salt and soya if required. Fry for a minute or 2 until the rice becomes hot. Add spring onions greens and the toppings you made if any (paneer/tofu/shrimp or chicken).
Serve Singapore fried rice hot or warm. You won't need any sides for this.

Nutrition