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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
Prep Time
10
minutes
Cook Time
25
minutes
Total Time
35
minutes
Servings
2
Author
Swasthi
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:
438
kcal
|
Carbohydrates:
93
g
|
Protein:
9
g
|
Fat:
2
g
|
Sodium:
1311
mg
|
Potassium:
324
mg
|
Fiber:
4
g
|
Sugar:
13
g
|
Vitamin A:
4120
IU
|
Vitamin C:
57.2
mg
|
Calcium:
56
mg
|
Iron:
1.5
mg