Singapore Fried Rice with Shrimp and Char Siu | CookOS

Singapore Fried Rice

Name: Singapore Fried Rice with Shrimp and Char Siu
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 servings
Cuisine: Chinese
Ingredients: 2 tbsp vegetable oil; 1/4 cup cooked shrimp; 1/4 cup char siu (Chinese BBQ pork), sliced; 1/4 cup cooked chicken, sliced; 1/4 cup ham, sliced; salt, to taste; 1/4 tsp MSG; 1 large egg, whisked; 1 tbsp curry paste; 1 tbsp chili oil; 2 cups cooked long-grain rice, chilled; 1 tsp dark soy sauce; 1/2 tsp sesame oil; 1 tbsp light soy sauce; 2 tbsp spring onions, sliced

Singapore fried rice is a wok-fired dish that combines shrimp, char siu, chicken, and ham bound together with a savory, spicy curry sauce. The standout trait is the bold curry paste and chili oil base that sets it apart from standard white or soy fried rice.

🌍Chinese 🏷️Singapore fried rice 🏷️Fried rice 🏷️Takeaway-style 🏷️Shrimp Char siu

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Total

15 min

Servings

Difficulty

Medium

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok · by mayflowermotherwell

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Ingredients

2 tbsp vegetable oil
1/4 cup cooked shrimp
1/4 cup char siu (Chinese BBQ pork), sliced
1/4 cup cooked chicken, sliced
1/4 cup ham, sliced
salt, to taste
1/4 tsp MSGoptional
1 large egg, whisked
1 tbsp curry paste
1 tbsp chili oil
2 cups cooked long-grain rice, chilled
1 tsp dark soy sauce
1/2 tsp sesame oil
1 tbsp light soy sauce
2 tbsp spring onions, sliced

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Instructions

1
Heat a wok over high heat until smoking. Add the oil.
2
Add the shrimp, char siu, chicken, and ham. Stir-fry quickly for about 30 seconds.
3
Season the meats with a pinch of salt and MSG (if using).
4
Push the meats to one side of the wok and pour in the whisked egg. Scramble the egg until just cooked, then mix it with the meats.
5
Add the curry paste and chili oil. Stir to combine with the egg and meat mixture.
6
Add the chilled, cooked rice to the wok. Use your ladle to break up any clumps and toss everything together until the rice is heated through and coated in the curry mixture.
7
Season the fried rice with another pinch of salt and MSG, followed by the dark soy sauce, sesame oil, and light soy sauce. Continue to toss vigorously.
8
Add the sliced spring onions and give the rice a final toss to combine.
9
Transfer to a container or plate and serve immediately.

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Tips & Notes

Pro tips

Use day-old, chilled rice broken into individual grains—warm rice will clump. Spread freshly cooked rice on a tray to cool and dry before frying.
Toast the curry paste in oil for 30 seconds before adding rice to bloom the spices and deepen flavor; don't skip this step.
Push rice to the side of the wok, scramble the egg in the cleared space, then fold everything together for even protein distribution.
Keep your wok over high heat and work quickly—this dish cooks in under 10 minutes once rice hits the pan. Stir constantly to prevent sticking.

Substitutions

Char siu → lap cheong (Chinese sausage, diced) or roast duck (both add similar umami and smokiness)
Chili oil → sriracha or sambal oelek (adjust to taste; may need 1–2 tsp instead of 1 tbsp)
Curry paste → curry powder (start with 1 tsp and adjust; paste provides more body and flavor depth)
Ham → Canadian bacon or diced barbecued pork shoulder (maintains the salty, smoky note)

Storage & make-ahead

Store leftovers in an airtight container up to 3 days in the fridge. Reheat in a hot wok with 1 tbsp oil over medium-high heat, stirring frequently until warmed through and rice loosens.

Equipment

wok or large skillet · wok spatula or wooden spoon

Common Questions

What makes Singapore fried rice different from regular fried rice?

The curry paste and chili oil create a distinctly spiced, golden sauce that coats the rice—unlike soy-based or plain fried rice. This gives it its signature savory-spicy profile.

Can I make Singapore fried rice ahead of time?

Yes. Cook and cool the rice fully beforehand (preferably day-old). Store in an airtight container up to 3 days. Reheat in a hot wok with a splash of oil to restore texture.