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Singapore Fried Rice

Singapore Fried Rice - Chinese Recipes For All

A spicy fried rice to get you going

Add curry paste and you get a spicy version of your favourite fried rice with all the trimmings!

Time: Prep 20 mins / Cooking 10 mins

Difficulty: Easy

Mild

Ingredients

Serves 2

  • 1 tbsp, vegetable oil
  • 1 tsp, curry paste
  • 1 egg, beaten
  • 20g frozen peas
  • 80g roast pork, sliced into strips
  • 60g shrimp
  • 1/2 chicken breast
  • 200g, long grain rice, cooked and cooled
  • 1/2 tsp salt, or to taste
  • 1 tbsp soya sauce, or to taste
  • 1 pinch white pepper, or to taste
  • 1 spring onion, sliced
  • 2-4 small slices of chilli (optional)

Preparation

1

Make boiled rice and leave to cool.

2

Boil a pan of water. Boil chicken breast for 6 minutes.

3

Take the breasts out and place into a bowl of cold water to stop it from cooking further. Cut chicken breasts into small strips.

4

Defrost frozen peas in bowl of water for a few minutes and then drain.

Ready? Let's cook!

1

Heat oil in a wok, on high heat until hot.

2

Add curry paste into oil and fry for 20 seconds.

3

Pour beaten egg into wok, stirring constantly. It doesn't matter if you mix with the curry paste. When egg has cooked a little into a scramble (about 30 seconds) add chicken, shrimp, roast pork, peas and stir for a minute.

4

Next add in the boiled rice into the wok and fry for three minutes. If it's cooled/cold rice, fry for 6 minutes and press out the lumps with the spatula.

5

Add salt, white pepper and soya sauce to taste and fry for another three minutes. Serve and garnish with spring onion and chilli slices.

Done! 祝您好胃口!

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