Singapore fried rice
Spicy hot Singapore fried rice made with mix veggies and hot sauces.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes
Ingredients (1 cup = 240ml )
- 1 cup rice , long grain, (cook to keep the rice grainy)
- 1 tbsp garlic chopped finely
- 2 tbsp olive or sesame oil
- 1/8 tsp pepper crushed
veggies (you can use broccoli and mushrooms too)
- ½ cup spring onions or leeks
- ½ cup bell peppers (red, green and yellow)
- ¼ cup carrots coarsely shredded
- 1 green chilies slit or chopped
- salt as needed
sauces
- ½ tbsp vinegar
- 2 tbsp hot red chilli sauce or peri peri sauce
- 1 tbsp Light Soya sauce
- 1 tbsp chili garlic sauce
How to make the recipe
- Wash and soak rice for about 15 minutes. Cook rice in lot of water till al dente and drain off the water. Cool the rice completely.
- Heat oil in a wok on a high flame, add garlic and sauté to get an aroma.
- Add the spring onions, chili and carrots, toss for 2 mins.
- Add capsicums, drizzle some salt and continue frying till they are half done, do not fry for long as they tend to turn soggy soon.
- Add in the rice evenly.
- Mix all the sauces and pour on the rice evenly. Add pepper powder and toss on a high flame for 2 to 3 minutes
- Singapore fried rice is ready to serve.
NUTRITION (estimation only)
Calories: 438kcal | Carbohydrates: 93g | Protein: 9g | Fat: 2g | Sodium: 1311mg | Potassium: 324mg | Fiber: 4g | Sugar: 13g | Vitamin A: 4120IU | Vitamin C: 57.2mg | Calcium: 56mg | Iron: 1.5mg