Singapore Fried Rice

Name: Singapore Fried Rice (15-Minute Curry)
Prep time: 5 min
Cook time: 10 min
Yield: 2 servings
Cuisine: Singapore
Ingredients: 250 g cooked basmati rice; 2 spring onions ((finely chopped, + extra for serving)); 2 tsp chopped garlic; 1 tsp chopped ginger; 1 tsp chopped red chilli; 2 tsp curry powder ((I used medium hot)); 1 tbsp gluten free tamari; 150 g cooked prawns; 120 g frozen mixed vegetables ((peas, carrots, sweetcorn, etc)); 1 large egg; Gluten free chilli crunch ((optional, to serve))

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Singapore Fried Rice is a spicy, curry-flavoured stir-fry loaded with prawns, egg and mixed vegetables that comes together in under 15 minutes. The standout is its fragrant curry powder base and silky scrambled egg finish.

🌍Singapore 🥗Gluten-Free 🏷️15 minute meal 🏷️Rice

Servings

2

Recipe Source

View original recipe

From Theglutenfreeblogger

Instructions

1
Place the frozen vegetables in a bowl and microwave for 5 minutes. Drain off any excess water and set to one side.
2
Add a little oil to a wok and place on a medium-high heat. Add the garlic, ginger, chilli and spring onions to the pan and stir fry for 1-2 minutes.
3
Add the curry powder in and mix well, frying for another 30 seconds until fragrant.
4
Add the rice (if using a pack of cooked rice, try to break it up with your hands a bit before adding so it's not one solid lump!), prawns and vegetables. Mix well and stir fry for 3-4 minutes until hot through.
5
In a separate bowl, lightly whisk together the egg and tamari to combine. Push the rice to the side of the pan, then pour the egg mixture into the empty side.
6
Scramble the egg with a spatula or wooden spoon, cooking until almost solid. Then mix through the rice until combined.
7
Serve the rice straight away, topped with extra chopped spring onions and chilli crunch (if using) for an extra kick!

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Tips & Notes

Pro tips

Break up pre-cooked rice by hand before adding to the wok to prevent clumping—one solid lump won't stir-fry evenly.
Microwave the frozen vegetables for the full 5 minutes and drain thoroughly; excess moisture will steam the rice instead of frying it.
Toast the curry powder for 30 seconds after adding it—this blooms the spices and deepens the flavour.
Push the rice to one side of the wok before pouring in the egg mixture; this gives the egg space to scramble separately before combining.

Substitutions

Cooked basmati rice → long-grain white or jasmine rice (taste and texture will be nearly identical)
Cooked prawns → cooked diced chicken breast or ham (maintains protein and texture)
Gluten-free tamari → low-sodium soy sauce (if not avoiding gluten)
Medium-hot curry powder → mild curry powder (reduce heat) or hot curry powder (increase spice)

Storage & make-ahead

Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently in a wok or skillet over medium heat, adding a splash of water or oil if needed.

Equipment

wok or large frying pan · microwave

Common Questions

Can I make Singapore Fried Rice with fresh rice instead of pre-cooked?

Yes, but cook your rice first and let it cool completely (ideally refrigerate overnight) to prevent clumping during stir-frying.

What can I substitute for prawns?

Use cooked chicken, diced ham, tofu, or omit entirely for a vegetarian version. Keep the 150g quantity roughly the same.

Is this gluten-free?

The recipe as written is gluten-free (uses tamari instead of soy sauce), but always check your curry powder and chilli crunch brands for cross-contamination.

Can I make this ahead?

Best served fresh, but you can prep ingredients (chop aromatics, measure spices, thaw vegetables) up to 1 day ahead. Store leftovers in an airtight container in the fridge for up to 2 days; reheat in a wok or skillet over medium heat.

How do I know when the egg is cooked through?

Scramble until it shifts from liquid to soft curds (almost solid), about 1–2 minutes, then mix through the rice immediately so it finishes cooking and coats the grains.