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Singapore Fried Rice
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5 from 1 vote

Singapore Fried Rice

Incredibly tasty Singapore Fried rice with chicken, juicy prawns/shrimp, nutritious veggies, and fluffy pieces of scrambled egg with a distinctive Singapore-style spice mix and yummy umami sauce.
Prep Time10 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Chinese
Servings: 2
Calories: 704kcal
Author: Helen

Equipment

  • 1 wok or large frying pan with high sides

Ingredients

Spice mix

  • ½ tsp chicken stock powder equivalent to ½ stock cube (Note 1)
  • 1 tbsp curry powder (Note 2)
  • 1 tbsp sugar
  • ¼ tsp white pepper

Sauce

  • 2 tbsp soy sauce (Note 3)
  • ½ tbsp sesame oil
  • 2 tbsp Shaoxing wine (can also use sake, dry sherry or chicken stock for an alcohol-free option)

Remaining ingredients

  • 2 tbsp neutral oil (Note 4)
  • 1 large chicken thigh approx 100g, cut into small 2cm or 1-inch pieces (Note 5)
  • 100g prawns/shrimp peeled and deveined
  • ½ onion finely chopped
  • 2 spring onions/scallions finely chopped with green parts and white parts separated
  • 120 grams white cabbage finely shredded
  • 1 carrot cut into matchsticks
  • 2 cloves garlic crushed
  • 2 eggs beaten
  • 350 grams cooked long-grain rice preferably cooked the day before - equivalent to 150g or 5.3oz/1 ¾ cups uncooked rice (Note 6)

Instructions

  • Combine the spice mix ingredients in a small bowl.
    ½ tsp chicken stock powder, 1 tbsp curry powder, 1 tbsp sugar, ¼ tsp white pepper
  • Mix the sauce ingredients in another small bowl
    2 tbsp soy sauce, ½ tbsp sesame oil, 2 tbsp Shaoxing wine (can also use sake, dry sherry or chicken stock for an alcohol-free option)
  • Place a wok or large frying pan on a medium to high heat and add the oil.
    2 tbsp neutral oil
  • Add the chicken pieces when the oil is hot and fry for a few minutes until lightly browned.
    1 large chicken thigh
  • Add the prawns/shrimp, cook for another 1-2 minutes until opaque and set aside.
    100g prawns/shrimp
  • Add the onions when the oil is hot and cook for a few minutes until translucent.
    ½ onion
  • Add the white parts of the spring onions/scallions, carrot and cabbage to the pan and cook for a few minutes until tender.
    2 spring onions/scallions, 120 grams white cabbage, 1 carrot
  • Reduce the heat of the pan to medium, add the garlic and cook for 1 minute until fragrant. Then stir in the spice mix.
    2 cloves garlic
  • Add the rice and toss until the grains are hot.
    350 grams cooked long-grain rice
  • Push the rice to one side and pour in the beaten eggs, wait a few seconds for them to begin to cook, and scramble using chopsticks or a spatula.
    2 eggs
  • Pour on the sauce, add the cooked chicken and prawns/shrimp and toss everything together.
  • Serve immediately, topped with the green parts of the spring onions/scallions.

Notes

  1. Chicken stock powder: I use Oxo, but any brand of generic chicken stock powder is fine.
  2. Curry powder: Any brand of generic curry powder is fine. I use medium but hot is also fine if you like spice.
  3. Soy sauce: Use light or all-purpose soy sauce. Avoid dark because it will make the flavour too intense.
  4. Oil: Choose an oil with a high burn point. Neutral oils like sunflower, vegetable or ground nut oil will all work well. Do not use olive oil.
  5. Chicken: Equivalent to (100g or 3oz). I use thighs because they are juicier and more succulent than breast but you can also use breast or add leftover cooked chicken. Chicken is cooked when it is white in the centre. Cut into a piece to check if in doubt. If the flesh is still pink it needs longer.
  6. Rice: Cooking the rice the night before and storing it in the refrigerator once it's cool ensures that the grains separate and harden a little so the rice does not go mushy. I recommend doing this if you have time, but don't worry if you don't. I've often skipped this step and the results are still tasty as long as you don't overcook the rice.
  7. How to tell if prawns /shrimp are cooked: raw prawns/shrimp are translucent and turn pink and opaque when cooked. Remove them from the pan when they become opaque to avoid overcooking them.

Nutrition

Serving: 1g | Calories: 704kcal | Carbohydrates: 20g | Protein: 29g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 300mg | Sodium: 1344mg | Potassium: 681mg | Fiber: 4g | Sugar: 12g | Vitamin A: 5586IU | Vitamin C: 29mg | Calcium: 135mg | Iron: 3mg