Singapore Fried Rice with Chicken is a fragrant one-pan dish that combines curry powder, scrambled eggs and tender chicken with cold rice. The key is using leftover rice and high heat to achieve separated grains without mushiness.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
If using raw chicken, fry in a little oil with a pinch of curry powder until cooked through, then set aside.
Heat a pan over medium-high heat with the oil.
Add the cold rice and break it up, letting it heat through for a minute.
Pour over the soy sauce and stir through.
Add the pepper, spring onion, garlic and chilli and stir fry for 2 minutes.
Add the chicken and stir to combine.
Sprinkle over the curry powder and stir through.
Make a well in the pan, pour in the whisked eggs and scramble slightly before mixing into the rice.
Cook until piping hot, then finish with a drizzle of sesame oil and serve.
Refrigerate leftovers in an airtight container for up to 3 days; reheat in a hot pan with a splash of water or soy sauce until piping hot.
Cold rice has less moisture and doesn't clump together. Fresh warm rice will turn mushy and stick in the pan, preventing the grains from separating properly.
Yes, a wok is ideal for fried rice and gives better heat distribution and tossing space, though a large skillet works fine too.
The recipe lets you choose: fry raw chicken with curry powder until cooked through first, or use leftover cooked chicken and add it at step 6.
Curry powder is central to the Singapore flavour profile. Substitute with garam masala or Chinese five-spice, though the taste will shift slightly.
Fried rice is best eaten fresh, but leftovers can be refrigerated and reheated in a hot pan with a splash of water or soy sauce.
