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
Ingredients
Ingredients
- 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
Instructions
- 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.
