Singapore fried rice combines day-old rice, prawns, egg and spice powders (curry, turmeric, chilli) fried in a wok until slightly charred. Its standout trait is the layered spice blend and optional Russian sauce—a sweet, tangy condiment that cuts the heat.
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To make the Russian sauce, mix all the ingredients together. Skip step 1 if you don't want to make Russian sauce to serve with the Singapore fried rice.
Heat the deep pan or wok under medium-high heat and add a splash of oil. Pour the beaten egg into the pan and scramble it. Once the egg is mostly cooked, remove it from the pan or wok and set it aside for later.
Add half of the oil to the hot pan or wok. Once the oil is hot, add the chopped garlic, sliced ginger, chopped white parts of the spring onion, whole dried chillies, chilli paste and prawns. Mix and fry them for about 1 minute or until fragrant. Then, push them to the side of the pan or wok.
Add the remaining oil to the pan or wok and let it heat up. Once the oil is hot, add the rice and cook for about 1 minute. Then, stir and mix well with the remaining ingredients in the pan or wok. Push the grains to the side of the pan or wok.
Add the vegetables to the centre of the pan or wok, and let it cook for about 1 minute. Then, stir to mix well with the rest of the ingredients.
In a separate bowl, mix the soy sauce and spice powders. Then, pour the seasoning mix and scrambled egg over the fried rice and stir to combine well with the rest of the ingredients in the pan. Stir fry for 1 to 2 minutes, or until the ingredients chars slightly.
Garnish with the green parts of the spring onion, then serve the Singapore fried rice immediately with the Russian sauce.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a wok or pan over medium-high heat with a splash of oil, stirring for 2–3 minutes until warm.
wok or deep pan · medium-high heat stovetop
Yes. The recipe lists prawns, chicken or pork as options. Use the same quantity (100g) and fry for about 1 minute until fragrant in step 3.
Day-old cooked rice is drier and less sticky, preventing the fried rice from clumping. If using fresh rice, spread it on a plate to cool and dry first.
Russian sauce is a sweet, tangy condiment made from ketchup, mayonnaise, chilli paste, milk and garlic. It's optional; serve the fried rice alone or with the sauce on the side.
Stir-fry for 1 to 2 minutes until the rice grains char slightly and the spice powders are fully incorporated. The dish is ready to serve immediately.
Yes. Scale all ingredients proportionally. The cooking time in the wok (step 3–7) may increase by 1–2 minutes for larger batches; stir frequently to prevent burning.
