Singapore Chicken Fried Rice

Name: Singapore Chicken Fried Rice With Chilli Bean Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Singaporean
Ingredients: 2 cups cooked Jasmine Rice; 200-300 gms Boneless Chicken breast or thigh, cut into bite-size cubes/strips; 5 Tbsp Peanut oil, divided; Half of a Vidalia Onion, sliced; 1 tsp Garlic, minced; 2 tsp Chilli Bean Sauce; 4 eggs; 1/2 - 3/4 cup Frozen Mixed Vegetables (Peas, Carrot, Corn, Beans); 1/2 tsp White Pepper powder; 1-2 Spring onion shoots, chopped; Salt and Pepper as needed; 1 tsp Light Soy Sauce (marinade); 1/2 tsp Asian Sesame Oil (marinade); 1/2 tsp Black Pepper (marinade); 1 Tbsp Cornstarch (marinade)

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Singapore Chicken Fried Rice is an authentic, quick wok dish closer to Yang Chow fried rice than Western takeout versions, built on jasmine rice, marinated chicken, scrambled eggs, and chilli bean sauce for depth without heat complexity.

🌍Singaporean 🏷️Singapore fried rice 🏷️Chicken fried rice 🏷️Asian fried rice 🏷️Yang chow fried rice Yangzhou fried rice

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🏷️Jasmine rice

Total

20 min

Servings

Recipe Source

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Ingredients

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2 cups cooked Jasmine Rice
200-300 gms Boneless Chicken breast or thigh, cut into bite-size cubes/strips
5 Tbsp Peanut oil, divided
Half of a Vidalia Onion, sliced
1 tsp Garlic, minced
2 tsp Chilli Bean Sauce
4 eggs
1/2 - 3/4 cup Frozen Mixed Vegetables (Peas, Carrot, Corn, Beans)
1/2 tsp White Pepper powder
1-2 Spring onion shoots, chopped
Salt and Pepper as needed
1 tsp Light Soy Sauce (marinade)
1/2 tsp Asian Sesame Oil (marinade)
1/2 tsp Black Pepper (marinade)
1 Tbsp Cornstarch (marinade)

15 Ingredients

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Instructions

1
Cook jasmine rice and allow it to cool completely.
2
Marinate the chicken pieces with light soy sauce, sesame oil, black pepper, and cornstarch. Set aside.
3
Heat a wok over high heat and add a portion of the peanut oil. Stir-fry the marinated chicken strips until cooked through.
4
Add the sliced onion and minced garlic to the wok and stir-fry until fragrant.
5
Add the chilli bean sauce and toss to combine. Remove the chicken mixture from the wok and set aside.
6
Add the remaining peanut oil to the wok. Crack in the eggs and scramble until just set.
7
Add the cooked rice to the wok and stir-fry over high heat until the rice is hot and well combined with the egg.
8
Add in the frozen mixed vegetables and stir-fry until heated through.
9
Return the cooked chicken mixture to the wok and toss everything together.
10
Season with white pepper, salt, and black pepper as needed.
11
Garnish with chopped spring onions and serve hot.

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Tips & Notes

Pro tips

Use a wok or large skillet over high, consistent heat; the wok's shape and heat retention are critical for that characteristic texture and to prevent steaming.
Marinate the chicken for at least 15 minutes so the cornstarch creates a light, protective coating that keeps meat tender during high-heat stir-frying.
Add the rice when the wok is very hot and break up clumps by pressing against the sides; this prevents a dense, gummy result.
Scramble eggs until just barely set before adding rice; they'll continue to cook from the residual heat and distribute as creamy bits throughout.

Substitutions

Jasmine rice → Basmati or long-grain white rice (texture will be slightly firmer, less fragrant)
Peanut oil → Vegetable oil or neutral high-heat oil (peanut adds subtle flavor, but any neutral oil works)
Chilli bean sauce → Gochujang or miso paste (flavor profile shifts; use 1–1.5 tsp to start)
Frozen mixed vegetables → Fresh peas, diced carrot, corn, or green beans (add 1–2 minutes earlier so they don't overcook)

Storage & make-ahead

Refrigerate leftovers in an airtight container for up to 3 days; reheat in a wok or skillet over medium-high heat with a splash of oil, stirring often until hot throughout.

Equipment

wok · high-heat burner

Common Questions

Why does the rice need to cool completely before cooking?

Cooled rice grains separate easily during high-heat stir-frying and absorb flavors better. Warm or hot rice clumps and becomes mushy.

Can I use day-old rice instead?

Yes. Refrigerated leftover rice actually works better because the grains are drier and separate more easily in the wok.

What's the difference between this and Yang Chow fried rice?

This Singapore version uses chilli bean sauce as the core flavor, while Yang Chow typically includes shrimp, lap cheong (Chinese sausage), and a lighter sauce base.