Singapore Rice

Pro tips

• Use pre-cooked Minute Rice to keep total time under 15 minutes; cook according to package directions before starting the skillet.
• Scramble the egg fully before removing it so it breaks into small, distinct pieces throughout the final dish.
• Don't skip the 2-minute shrimp cook time with curry powder, garlic, and ginger—this blooms the spices and ensures shrimp is opaque.
• Stir constantly when combining rice and egg to distribute curry flavor evenly and prevent clumping.

Substitutions

• Raw shrimp → diced chicken breast (increase cook time to 4–5 minutes until no longer pink)
• Yellow curry powder → garam masala or curry paste (use same amount; paste may be slightly more concentrated)
• Sesame oil → peanut oil (similar neutral heat tolerance, though less aromatic)
• Soy sauce → tamari (gluten-free alternative, same amount)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat with a splash of sesame oil, stirring occasionally.

Can I use frozen shrimp instead of raw?

Yes. Thaw and devein frozen shrimp first, then cook for 2 minutes as directed. Pat dry to avoid excess moisture.

What if I don't have sesame oil?

Use an additional 1 tsp vegetable oil instead, though you'll lose the nutty sesame flavor that's characteristic of the dish.

How do I know when the shrimp is cooked?

Shrimp is done when it turns opaque and pink, after the full 2 minutes. Avoid overcooking or it becomes tough.

Can I make this ahead?

Cook and store in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat with a splash of sesame oil.

Is this recipe gluten-free?

Check your soy sauce label; use tamari or gluten-free soy sauce to keep the dish gluten-free.