Singapore fried rice is a curry-infused, protein-packed fried rice with prawns, chicken, pork and egg that tastes like Chinese takeaway. The standout trait is the warm spice from curry powder that turns the rice golden yellow.
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Heat oil in a wok or frying pan over a medium to high heat. Fry the diced chicken for 1 to 2 minutes or until the outside is cooked, then add the prawns and pork and fry for a further 1 to 2 minutes.
Push the prawns, chicken and pork to one side of the wok and pour the whisked egg at the opposite side. Leave the egg to set for a few seconds before stirring it into small pieces.
Once the egg is cooked, remove all the ingredients from the wok and set it aside for later use.
Add more oil to the wok and fry the diced chillies and garlic for 30 seconds before adding the peas and diced carrots. Stir fry for 1 to 2 minutes or until the carrots have softened.
Add curry powder, salt, sugar and chicken powder to the vegetables and mix until evenly distributed.
Add cooked rice to the wok and stir fry until the rice turns yellow, then pour soy sauce and sesame oil onto the rice and mix until evenly distributed.
Pour the cooked prawns, chicken, pork and egg mixture back into the wok and mix until evenly distributed. Sprinkle with spring onions and that’s how to make Singapore fried rice!
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a wok or microwave, adding a splash of soy sauce if dry.
wok or large frying pan
Yes, day-old rice works best because it's drier and won't clump. Freshly cooked rice may make the dish soggy.
Any cooked pork works—ham, bacon, or roast pork. Dice it to match the chicken pieces.
Skip the prawns, chicken and pork, then use 100g extra vegetables like mushrooms or cashews and replace chicken seasoning with vegetable stock powder.
Make sure the curry powder is mixed evenly with the vegetables first, then added to the rice. Stir continuously until the color distributes throughout.
Yes, dice and marinate the chicken and prawns up to 4 hours ahead, prep vegetables, and keep cooked rice refrigerated. Cook everything fresh when ready.
