Let’s be honest—fried rice is one of life’s great food hacks. It’s fast, satisfying, and endlessly adaptable. But if there’s one version that always hits the sweet spot between comfort and excitement, it’s got to be Spicy Singapore Style Vegetable Rice.
With its signature curry powder warmth, punchy chilli heat, and golden toasted grains, this dish brings serious flavour without any fuss.
Fried Rice, But Make It Singapore Style
While it may not hail directly from Singapore itself, this takeaway classic has become a firm favourite across UK Chinese restaurants—a dish that delivers familiar comfort with a bold, spiced twist.
The secret? Curry powder. That yellow-gold blend of spices instantly transforms plain rice into something warm, aromatic, and full of character. Combined with garlic, chilli, and soy sauce, it turns your wok into a flavour bomb in just minutes.
Spicy Singapore Vegetable Rice
Ingredients
- 500 g Rice cooked long grain rice
- 1 Onion diced
- 2 Garlic Cloves roughly chopped
- 2 Chilli Thai Chilli
- 150 g Mixed frozen vegetables Baby Veg
- 2 tbsp Curry Powder Use your favourite
- 1 tbsp Soy Sauce Light
- 1 tsp Soy Sauce Dark
- Pinch White Pepper
- Pinch Salt
- 2 tbsp Oil
Instructions
- Place your wok over a medium to high heat, add the oil and once smoking add the onion and garlic and fry until golden brown being careful not to let the garlic burn. Add the chopped chili and fry for a further 30 seconds until fragrant, then add the cooked rice and continue to fry for 2-3 minutes, you want the grains to toast slightly which will give your dish a slightly nutty flavor. Now add in the thawed frozen vegetables along with the curry powder, light and dark soy sauce and a pinch of white pepper and toss gently combine with the rice. Once the ingredients are fully heated through, taste the rice and adjust the seasoning with salt if required. Serve piping hot.