Singapore Fried Rice 


Singapore fried rice is known for its vibrant, spicy, and aromatic flavours, featuring a mix of curry powder, chilli, and a variety of seasonings that create a unique and tantalising taste. The vibrant colours from the mix of spices, vegetables, and proteins make this dish visually appealing, adding to its overall allure.

This dish can be customised with different proteins like chicken, prawns, or tofu, and various vegetables, making it adaptable to different dietary preferences and what you have on hand. It’s a fast and straightforward recipe, perfect for busy weeknights or when you want a quick, delicious meal.

Combining rice with a variety of vegetables and proteins makes this a balanced, nutritious dish that provides a good mix of carbohydrates, protein, and vitamins.

Singapore Fried Rice

To this very day, if Mum doesn’t eat rice with her main meal she doesn’t feel satisfied. Strange really as Mum was born in Eastleigh, Hampshire and is exactly what you would imagine to be a Hampshire Rose, fair skinned and beautiful. The Chinese over thousands of years have invented many ways to enjoy rice and this Indo-Chinese twist is a stunner. 
Servings 2
Prep Time 5 minutes
Cook Time 8 minutes



  • 12 Large Fresh King Prawns – Shelled or Protein of your choice
  • 1 Packet of Pre-Cooked Basmati Rice
  • 1 Onion diced into 1cm cubes
  • 1 Red Pepper diced into 1cm cubes
  • 2 tbsp. Curry Powder Mild, Medium or Hot

Store cupboard Essentials 

  • 3 tbsp. Vegetable Oil
  • 1 tsp. Salt
  • ½ tsp. White Pepper
  • 1 tbsp. Soy Sauce


  • Carefully cut a slit along the back of each prawn and remove the digestive tract, rinse under cold water, drain on kitchen paper and set to one side.
  • Place your wok over a medium to high heat and once smoking add the oil, diced onion and red pepper, stir fry for 2 minutes and then add the king prawns.
  • After 2 minutes, add the pre-cooked rice, breaking down any clumps using the back of your spoon or spatula whilst remembering to keep tossing the rice in the wok for 3 minutes.
  • Next sprinkle in the curry powder, salt and pepper, continuing to toss the rice and mixing the ingredients well, cooking for a further 3-4 minutes.
  • Once the rice is completely heated through, sprinkle in the soy sauce and mix well. Switch off the heat and serve. 



N.B: Throughout the cooking time you should be able to hear the rice and ingredients frying; if not, turn up the heat and leave the pan alone until you can see the ingredients jumping in the pan and hear it sizzling away. 
Calories: 274kcal
Course: Main Course, Rice & Noodles, Side Dish
Cuisine: Chinese
Keyword: Asian Cuisine, Fried Rice
Collection: 10 Minute recipes, Chinese Takeout recipes


Calories: 274kcal | Carbohydrates: 15g | Protein: 3g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Sodium: 1379mg | Potassium: 326mg | Fiber: 6g | Sugar: 3g | Vitamin A: 162IU | Vitamin C: 6mg | Calcium: 89mg | Iron: 5mg
Kwoklyn Wan © Copyright 2023. All rights reserved.