Singapore Fried Rice is a curry-spiced fusion rice dish that combines aromatic spices, soy sauce, and chili heat in a single wok. It's a complete one-dish meal requiring no sides, flavored with curry powder, turmeric, and coriander for depth.
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Add rice to a bowl and rinse well a couple of times. Drain the water completely.
Pour 2 cups water and a few drops of oil (optional). Bring it to a rolling boil on a high heat. Once the water begin to boil, lower the flame completely. Cover and cook until the rice is cooked to al dente (perfectly cooked but not mushy). Turn off the heat.
Drain the excess water from the rice, if any to a colander. Add the rice back to the pot. Cover and rest for 5 to 7 mins. Later fluff up with a fork. Cool the rice aside.
Optional - To add paneer/tofu, Chicken/shrimp, refer notes and cook them first.
While the rice cooks, prepare the veggies. Separate the green and whites of the spring onions.
Set aside all the spice powders and pour the required soya, red chilli sauce, ketchup, sugar and vinegar to a small bowl. Keep all these aside.
Heat oil in the wok on a medium high heat and add star anise (optional), green chilies, red chilies, spring onion whites, ginger and garlic. Fry until aromatic without burning.
Add all the veggies and salt. Cook until the veggies are tender.
Reduce the heat. Stir in all the spice powders – red chili powder, turmeric, coriander powder, curry powder (or garam masala) and black pepper.
Increase the heat to high. Pour all of the sauces and 3 tablespoons water. Mix well. The sauces and spices cook together and become thick under 2 mins.
Add the rice and mix well. Taste test and adjust salt and soya if required. Fry for a minute or 2 until the rice becomes hot. Add spring onions greens and the toppings you made if any (paneer/tofu/shrimp or chicken).
Serve Singapore fried rice hot or warm. You won't need any sides for this.
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a wok with a splash of oil on medium-high heat until hot.
wok or large skillet · colander for draining rice
Yes. Cook and cool the rice completely before storing in an airtight container in the refrigerator for up to 3 days. Reheat in a wok on medium-high heat with a splash of oil until hot, about 2–3 minutes.
The recipe uses paneer or extra-firm pressed tofu as the base suggestion. You can also substitute with 6 ounces of shrimp or boneless chicken, cooked first before adding to the rice.
Yes, any long-grain rice works. Basmati and jasmine rice are preferred because they stay separated and fluffy, but day-old cooked rice of any type is also suitable.
The vegetables should be cooked through but still retain a slight bite. This typically takes a few minutes on medium-high heat after adding them to the wok.
Yes. Reduce the red chili powder, dried red chili, or green chili to lower heat, or omit them entirely. The curry powder and other spices will still deliver flavor.
