Singapore Fried Rice Recipe (Easy Budget Fakeaway)

This Singapore fried rice recipe is my favourite fakeaway night fix. You just need one pan and about 15 minutes, and honestly it gives your local Chinese takeaway a serious run for its money. That curry powder warmth, perfectly fried rice, juicy prawns… all for a fraction of the cost of ordering in!! After you try my Singapore fried rice recipe, you should also check out this Nando’s Spicy Rice for a similar experience.

Why you’ll love this recipe

• Few ingredients: This Singapore rice recipe is a simplified recreation of the Singaporean classic. With minimal and easy to find ingredients, this recipe is more accessible to make and doesn’t compromise on flavour. Try having these Easy Salt and Pepper Chips as part of your spread for an authentic fakeaway experience!
• Affordable: Singapore rice usually incorporates chicken, prawns and pork (char sui). To make this recipe super affordable, I only use prawns. You can add as many different proteins as you like, but I find that this fakeaway recreation is delicious enough with just prawns. 
• It’s a proper fakeaway: I’ve ordered Singapore fried rice from more Chinese takeaways than I care to admit, and this recipe genuinely holds its own against the best of them. The curry powder is the secret as it’s what separates this from any other egg fried rice. This Gochujang Fried Rice is another favourite.

Try these easy and tasty recipes with rice: Spicy Tuna with Crispy Rice (Budget Recipe), Creamy Rice with Garlic & Parmesan {Risotto Style}, and Salmon Rice Bowl.

Ingredients

• Cooked rice: This is essential to get the best Singapore fried rice. Using just-cooked rice will get more of a squishy, soggy result (almost risotto like), which isn’t the texture we’re going for with this recipe. If you’re short on time, microwavable rice pouches are a good shortcut, just massage the pouch before opening to separate the grains.
• Frozen & cooked prawns: Cooked prawns are cheap and perfect for preventing over-cooking.  We can just throw them in at the end to warm up, instead of cooking them from scratch and cooking for too long for fear of raw prawns (they cook super quickly). If you love prawns, you should definitely check out my Quick & Easy Boom Boom Shrimp – it’s soooo good!
• Frozen mixed vegetables: I love using a bag of frozen mixed veg, as they often sell a combination of vegetables that are chosen for an authentic Singapore fried rice recipe. Look for a packet with carrots, peas and green beans if possible. 
• Mild curry powder: Curry powder is a distinguishing flavour with Singapore-style fried rice, in comparison to other egg fried rice recipes. I chose mild, but adjust if you prefer hot curry powder. Use it to make this Easy Chicken Thigh Curry as well.

See the recipe card for full information on ingredients and quantities.

Variations/ Adaptations

• Singapore chicken fried rice: Add diced chicken breast and fry it in the wok first before anything else. Chicken is the most popular protein you’ll find in a Chinese takeaway version & it’s perfect if you’re feeding a crowd.
• Vegetarian: Swap the prawns for pan-fried crispy tofu! The curry powder and soy sauce do so much flavour work here that you genuinely won’t miss the meat. Check out The Best Halloumi Curry as well for another delicious veggie option!
• Go all out: If you’ve ever wondered what meat is in Singapore fried rice, it’s usually both chicken and prawns together! This is the classic Chinese takeaway combination & it’s totally worth it for a Friday night treat.

How to make Singapore Fried Rice

* If possible, cook the rice ahead of time within chicken stock. Leave in the fridge to cool, so it’s ready to add to the recipe the next day.

1. To a wok/large and deep non-stick frying pan, add half of the thinly sliced spring onion (the whiter end) into the pan along with the rapeseed oil. Season with salt and fry on a medium heat for a couple of minutes (Image 1).

2. Next, add the curry powder, chilli flakes and garlic into the pan (Image 2).

3. Fry the onions in the pan with the curry powder, chilli flakes and garlic for a few minutes until fragrant (Image 3).

4. Drain the microwaved veg of any liquids that were released, then add them into the pan. Cook for around 5 minutes or until the veg is fully cooked, season generously with salt at this stage (Image 4).

5. Next, add the cooked rice into the pan and stir to combine. Form a well/hole in the center of the pan to add your whisked eggs. Scramble the eggs in the center for around a minute before incorporating with the other ingredients in the pan (Image 5).

6. Add the soy sauce and cooked prawns into the pan and stir to combine. Cook for around 2 minutes, then serve with a sprinkle of the reserved spring onion (greener end) and an optional sprinkle of chilli flakes (Image 6).

For other delicious main dishes, try Mediterranean Pasta Salad, Creamy Buldak Noodles (with Cheesy Sauce!), or Creamy Shrimp Salad Sandwich (Better than a Lobster Roll!) next.

What Is Singapore Fried Rice?

Singapore fried rice is essentially a fusion of Chinese egg fried rice and Indian curry spicing & that combination is what makes it so distinctive. You get the familiar soy-seasoned rice base, but the curry powder adds a a unique flavour and colour that sets it completely apart from regular egg fried rice.

Interestingly, despite the name, Singapore fried rice as we know it in the UK is actually a Chinese takeaway creation. It’s become one of the most-ordered dishes on British Chinese takeaway menus & once you’ve made it at home, you’ll see why. The curry powder, chilli and soy all together is just so good.

Now as for what is in Singapore fried rice, it’s usually cooked rice, eggs, curry powder, soy sauce, chilli, prawns and spring onions. Some versions also include chicken or pork. The curry powder is non-negotiable though, as it’s what gives Singapore fried rice its signature yellow colour & that warm spiced flavour that makes it so unique.

Serving Suggestions

Honestly, I eat this Singapore fried rice as a complete meal on its own most of the time – it’s got your carbs, protein and veg all in one pan. But if you’re doing a full fakeaway spread, it’s amazing alongside other Asian-inspired dishes.

Try it with:

• Crispy Chilli Chicken (Healthy Fakeaway Chinese)
• Easy Sweet Chilli Chicken {Chinese Fakeaway!}
• Tender Pepper Steak Recipe (Better Than Takeout)
• Easy Gyoza Dipping Sauce {In Just 5 Minutes!}
• Easy Air Fryer Spring Rolls {Crispy and Homemade!}
• Cold Noodle Salad with Chicken (High-Protein Sesame Noodles)

Leftover Storage and Reheat Instructions

Refrigerator: You can store the Singapore fried rice in a tupperware in the fridge for up to 5 days.

Freezer: Feel free to freeze this for up to three months in individual portions. Defrost in the fridge overnight and follow the above reheat instructions.  One thing to note is that a lot of frozen prawn packets state to not re-freeze. I’ve never had an issue with this, but this could be something you make a decision on.

Reheat: To reheat, I like cooking it in the microwave on high for two minutes and then enjoying with the spring onion garnish. To prevent drying out, just add an icecube on top of the rice, before popping in the microwave.

Recipe FAQs

Other fakeaway recipes you might like to try: Chicken Vermicelli, Peri Peri Chicken Wings and Crispy Chilli Chicken.