Singapore fried rice recipe (veg)

Name: Singapore Fried Rice Recipe (Vegetarian)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: continental
Ingredients: 1 cup cooked and cooled rice; 1.5 cup chopped vegetables (carrot, cabbage, beans, bell peppers, babycorn, spring onion whites); 1 onion (thinly sliced); 6-7 dried red chilies; 1/2 teaspoon minced garlic; 2 teaspoons soy sauce; 2 teaspoons vinegar; 1 teaspoon pepper powder; Salt; 2 tablespoons sesame or olive oil

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Singapore fried rice is a fiery vegetarian wok dish starring smoky dried red chilies, fresh vegetables, and cooled rice tossed in sesame oil and soy-vinegar sauce. The hallmark is crunchy 70% cooked vegetables balanced against aromatic, charred chilies.

🌍Continental

Total

30 min

Servings

3

Recipe Source

View original recipe

From Cookclickndevour · by Harini

10 Ingredients

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Instructions

1
Cook rice such that the grains are separate. Cool thoroughly.
2
Heat 2 tablespoons sesame oil in wok or kadai. Once the oil reaches smoking point, add the dried red chilies and keep the flame in medium. Saute the chilies very well until they turn dark.
3
Add minced garlic and chopped onions. Saute for 3-4 minutes.
4
Add the chopped vegetables and saute in high flame for 4-5 minutes.
5
Add soy sauce, vinegar, pepper powder and salt. Mix well and saute for another 3-4 minutes.
6
The vegetables should be only 70% cooked and crunchy.
7
Add cooled rice and toss quickly. Remove from flame and serve singapore fried rice hot.

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Tips & Notes

Pro tips

Heat oil to smoking point before adding chilies to ensure maximum flavor extraction and color development on medium flame.
Keep vegetables at 70% doneness by sautéing on high flame for 4–5 minutes only; this preserves crunch and prevents them from breaking down.
Add cooled rice in one batch and toss quickly over high heat to avoid sticking and to coat evenly with the soy-vinegar mixture.
Slice the onion thinly and chop other vegetables into uniform small pieces so they cook evenly in the 4–5 minute window.

Substitutions

Dried red chilies → fresh red chilies (halved, seeds removed for milder heat; add at step 2 with shorter sauté time to avoid bitterness)
Soy sauce → tamari or coconut aminos (use same 2 teaspoon amount for similar salty depth)
Bell peppers + babycorn → cashews or peanuts (add at step 4, sauté 2–3 minutes for crunch without softening)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a wok over high flame with a splash of water to restore texture and prevent drying.

Equipment

wok or kadai (for high-heat tossing and proper heat distribution)

Common Questions

Why must the rice be cooled before adding to the wok?

Cooled rice grains remain separate and don't clump. Warm or fresh rice releases moisture and becomes mushy when tossed in the hot wok.

How dark should the dried chilies be after sautéing?

Sauté on medium flame until they turn noticeably dark and fragrant. This releases their smoky heat without burning them to ash.

Can I make this ahead?

Cook and cool the rice the day before. Sauté chilies, garlic, and onions ahead, but add vegetables and rice just before serving to maintain crunchiness.