Singapore Fried Rice is a vibrant and flavorful dish that beautifully combines the influences of Chinese and Southeast Asian cuisines. Known for its distinct yellow color and aromatic spices, this fried rice is made with a mix of fragrant curry powder, tender rice, and a variety of vegetables, often accompanied by protein like chicken, shrimp, or tofu. The dish is lightly spiced, with a balance of savory, spicy, and slightly sweet flavors that make it incredibly satisfying. Singapore Fried Rice is a versatile meal, perfect for any occasion, and is best enjoyed hot, straight from the oven.
Singapore Fried Rice Recipe
This spicy, savory fried rice is known for its distinct yellow hue, thanks to the addition of curry powder. It’s often loaded with vegetables, eggs, and your choice of protein, making it a hearty and satisfying meal.
Ingredients
Instructions
Prepare the Rice:
- If using freshly cooked rice, spread it out on a tray to cool and dry slightly. Day-old rice works best as it’s less sticky and easier to fry.
Cook the Protein:
- Heat 1 tablespoon of oil in a large wok or frying pan over medium-high heat. Add the diced chicken, shrimp, or tofu, and stir-fry until cooked through. Remove from the pan and set aside.
Scramble the Eggs:
- In the same pan, add a little more oil if needed. Pour in the beaten eggs and scramble until just set. Remove from the pan and set aside.
Stir-Fry the Vegetables:
- Add the remaining oil to the pan and sauté the chopped onions, garlic, and green chilies until fragrant.
- Add the diced carrots, bell pepper, and peas. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
Combine Everything:
- Push the vegetables to the side of the pan and add the curry powder, turmeric powder, and chili powder to the center. Stir the spices briefly to release their flavors.
- Add the cooked rice, protein, and scrambled eggs back into the pan. Pour in the soy sauce and oyster sauce. Mix everything thoroughly, ensuring the rice is evenly coated with the spices and sauces.
- Stir-fry for another 2-3 minutes until the rice is heated through.
Garnish and Serve:
- Garnish with chopped spring onions or cilantro. Serve hot, straight from the wok.
Note
- Rice: Day-old rice is ideal for this recipe as it prevents the dish from becoming mushy. If using fresh rice, allow it to cool and dry out slightly before frying.
- Spice Level: Adjust the amount of green chilies and chili powder based on your preference. Omit the chilies for a milder version.
- Protein: You can use any protein you like, such as chicken, shrimp, beef, or tofu, or make it vegetarian by adding more vegetables.
- Curry Powder: The curry powder gives this dish its signature flavor and color. Choose a mild or spicy curry powder depending on your taste.