Singapore Fried Rice (Simple & Easy)
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So simple and easy and this Singapore fried rice recipe comes together in one pan, requires less than 15 minutes to make and is perfect for meal prep or sharing with family and friends. What more can you want?!
Table of Contents
Why you’ll love this recipe
This Singapore fried rice recipe is a simplified recreation of the Singaporean classic. With under 8 ingredients, this recipe is more accessible to make and doesn’t compromise on flavour.
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. Try these easy and tasty fish recipes with rice; Spicy Tuna with Crispy Rice (Budget Recipe), Salmon Rice Bowl and Haddock and Leek Risotto
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.
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).
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.
See the recipe card for full information on ingredients and quantities.
Cupboard Essentials
Soy Sauce
A salty umami punch that takes the flavour of this dish to the next level.
Mild Curry Powder
Curry powder is a distinguishing flavour with Singapore fried rice, in comparison to other egg fried rice recipes. I chose mild, but adjust if you prefer hot curry powder.
Chilli flakes
For a little heat kick.
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.
- 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).
Tips & Tricks
Cook the rice ahead of time
This will ensure that your rice is hard when it’s added into the pan, so that it can be fried along with the other ingredients. We don’t want to use just-cooked rice, as it will become mushy and sloppy.
Cook the rice within chicken stock
Many recipes add chicken powder to their Singapore rice recipe – I think it’s more common to have chicken stock cubes in the cupboard though, so I suggest using chicken stock to add a similar flavour to the rice.
Use a large wok or a wide frying pan
This will give you a lot of surface area to work with to prevent crowding in the pan, giving you the best fakeaway recipe end result.
Serve this delicious fried rice with Honey and Chilli Turkey Steak Stir Fry or with Korean Spiced Aubergines and Greens
FAQs
Special fried rice is a Chinese dish, that is seasoned with soy sauce and oyster sauce whereas Singapore fried rice is seasoned with curry powder, soy sauce and other aromatics.
You can adjust the spice levels to suit your preference. The only spice I added is chilli flakes in step 1. It’s more of a mild heat as there is such a high volume of other ingredients that also cook in the pan, so the spice is diluted.
You sure can! Store in a tupperware in the fridge for up to 5 days. To reheat, cook in the microwave on high for two minutes and then enjoy with the spring onion garnish. To prevent drying out – add an icecube on top of the rice, before popping in the microwave.
I think this recipe freezes really well. Freeze 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.
I definitely think this recipe is healthy, there’s a great balance of carbs (rice, veggies), protein (eggs & prawns), healthy fats (rapeseed oil & eggs) with an array of nutrients from the colourful veggies. I love this recipe as a post-work out meal for this reason! I’ve also balanced all of the ingredients to ensure that the recipe isn’t too calorific.
Substitute the prawns for tofu, tempeh or seitan to make this recipe a delicious vegetarian Singapore style recipe.
Other fakeaway recipes you might like to try; Chicken Vermicelli, Peri Peri Chicken Wings and Crispy Chilli Chicken
If you tried this Singapore Fried rice recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Singapore Fried Rice (Simple & Easy)
Ingredients
- 250 g white basmati, cooked ahead of time if possible (£0.75/2)=(£0.37)
- 50 g spring onion, thinly sliced (£0.43)
- 4 cloves of garlic, finely chopped (£0.65/3)=(£0.23)
- 500 g frozen mixed vegetables, microwaved for 5 minutes (£1.20/2)=(£0.60)
- 2 eggs (£1.00/6x2)=(£0.33)
- 200 g frozen cooked prawns £2.00
Cupboard Essentials
- 1 tbsp rapeseed oil
- 3-4 tbsp soy sauce
- ½ tbsp curry powder
- 1-2 tsp chilli flakes
- 1 tsp ground ginger optional
- 1 chicken stock cube
Method
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.
- 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.
- Next, add the curry powder, chilli flakes and garlic into the pan and fry for two minutes until fragrant.
- 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.
- 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.
- 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.
Notes
- Pre-cook the rice ahead of time, so it's firm and can be fried with other ingredients without becoming mushy.
- Use chicken stock instead of chicken powder to add flavor to the rice.
- Use a large wok or wide frying pan to prevent overcrowding and get the best fakeaway recipe end result.
Nutrition
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