Singapore fried rice is a one-skillet Indo-Chinese dinner combining chicken, shrimp, and egg with coleslaw, bell pepper, and curry powder for bold, balanced flavor. This recipe delivers restaurant-quality results in under 30 minutes.
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Start by making your sauce. In a small bowl, add the soy sauce, Shaoxing wine and ketchup. (You may substitute cooking sherry or chicken broth for the wine, if desired). Set sauce aside.
Heat a large nonstick skillet over medium heat.
Once pan is hot, drizzle in 1 tsp of oil, and add your thinly sliced chicken breast.
Cook for 2 minutes, stirring occasionally. Chicken should be mostly cooked through.
Add shrimp to the same pan with the chicken, and season with salt and pepper to taste. (About 1/4 tsp of each).
Cook for another 2 minutes or until shrimp is opaque and plump, and chicken is cooked through. Remove cooked chicken and shrimp from pan and set aside.
In the same pan, add your beaten egg, and scramble lightly, for about 30 seconds. I like to softly scramble my eggs because I will be cooking them more with the rice and love soft and fluffy scramble eggs. Set eggs aside with the chicken and shrimp.
In the same hot pan, drizzle in 1 tsp of oil. Add the chopped onion, bell pepper, coleslaw mix and garlic.
Stir fry vegetables for about 6 minutes, or until garlic is fragrant and cabbage is cooked.
Add in the cold rice, curry powder and chopped scallions. Stir to combine and cook for one minute.
Add in the chicken, shrimp, and egg. Drizzle on the sauce, and mix together to combine.
Stir fry for 2 minutes, and top with cilantro if desired.
Serve with a green salad or a cucumber salad.
Store leftover fried rice in an airtight container for up to 3 days. Reheat in a nonstick skillet over medium heat for 2–3 minutes, stirring occasionally, or microwave in 1-minute intervals.
Day-old cooked basmati rice works best and should be cold or room temperature. Cold rice prevents clumping and ensures each grain stays separate during frying.
Substitute cooking sherry or chicken broth in equal amounts. The sauce will still develop proper depth and flavor in the final dish.
Cook for 2 minutes total with the chicken. Shrimp is ready when it turns opaque and plump; overcooked shrimp becomes rubbery.
Yes. Chop all vegetables, slice chicken, and thaw shrimp up to 1 day ahead. Keep cooked rice chilled and mix your sauce 2 hours before cooking.
Use tamari or gluten-free soy sauce to replace regular soy sauce. All other ingredients are naturally gluten-free.
