This high-protein Singapore fried rice combines chicken breast, prawns, eggs and vegetables in a fragrant curry-spiked wok dish that comes together in under 20 minutes. The key to success is using chilled rice and high heat to achieve the signature light, separate grains.
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.
Place your cooked rice into a mixing bowl, drizzle with 1 tsp sesame oil, and loosen with a fork.
Heat 1 tsp olive oil in a wok or large frying pan over medium-high heat. Add the chicken strips and stir-fry for 3–4 minutes until browned and cooked through. Remove and set aside.
Add the remaining oil to the pan, then toss in the onion, peppers, carrots, peas, and broccoli. Stir-fry for 3 minutes until they start to soften. Add prawns and cook for another 2 minutes (or until pink and opaque if raw).
Push the mixture to one side of the pan. Crack in the eggs, scramble gently until just set, then fold into the veg and prawns.
Return the chicken to the pan. Add curry powder, soy sauces, chilli flakes, salt, and pepper. Stir well for 1 minute until fragrant.
Add the rice, breaking up any clumps with the back of a spoon. Stir-fry for 2–3 minutes until hot and evenly coated.
Taste, adjust seasoning if needed, and serve hot.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a wok over medium-high heat or microwave until hot, stirring occasionally.
wok or large frying pan · mixing bowl
Yes. Cooked prawns need only 2 minutes in the pan to heat through; raw prawns need the full 2 minutes to turn pink and opaque.
Chilled rice separates easily when stir-fried instead of clumping. If you don't have time, spread cooked rice on a tray to cool for 30 minutes before using.
Stir-fry the strips for 3–4 minutes over medium-high heat until browned on the outside and no longer pink inside.
Yes, but the curry powder is what defines Singapore fried rice. You could replace it with 1 tbsp soy sauce or 1 tsp turmeric for a different flavour.
Cooked fried rice keeps refrigerated for 3 days. Reheat in a wok or microwave before serving. Do not store raw chicken or prawns in the finished dish.
