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A pan with cooked rice and vegetables and prawns topped with spring onions and chops stick in pan and a box of them next to pan.
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5 from 10 votes

Singapore Fried Rice (Simple & Easy)

This Singapore fried rice is a simplified budget recreation of the signature Singaporean dish. Healthy & simple and made in under 15 minutes.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: mains
Cuisine: Asian, singapore
Servings: 4
Calories: 444kcal
Author: Mimi Harrison
Cost: £0.99

Equipment

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
Metric - US Standard

Instructions

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

Calories: 444kcal | Carbohydrates: 64g | Protein: 20g | Fat: 11g