Love the Singapore Fried Rice you get at your local Chinese takeaway? Now you can make it at home with this easy homemade Singapore Fried Rice recipe! It’s super quick and simple to make. It’s also healthier than a standard takeaway version… and cheaper too! What’s not to like?
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What is Singapore Fried Rice?
Singapore Fried Rice is a variation of egg fried rice that features a combination of Chinese and Indian flavours. Similar to regular Chinese-style egg fried rice, it contains rice, eggs and soy sauce, but it also features Indian curry powder as a main ingredient, and often chilli too.
Singapore Fried Rice also typically contains vegetables, such as cabbage, carrots, spring onions and/or peas, and proteins, such as chicken, pork or prawns.
My quick and easy Singapore Fried Rice fakeaway!
My quick and easy homemade version of Singapore Fried Rice contains all the main ingredients flavours you’d expect from this dish: rice, eggs, soy sauce, curry powder and chilli flakes, plus chicken, prawns, peas and spring onions.
But, thanks to a slightly simplified recipe and a sneaky shortcut, this delicious fakeaway can be ready in under 20 minutes… and only uses one pan!
Better still this easy Singapore Fried Rice recipe is healthier than a standard takeaway version… and cheaper too!
How to make homemade Singapore Fried Rice
This recipe really is very easy!
All you need to do is mix diced chicken breast with soy sauce and sesame oil, then fry the chicken in a hot wok until nicely browned.
Then, add the cooked white rice (see below for my sneaky shortcut), curry powder and chilli flakes and continue frying. Next, add the beaten eggs. Leave for 45 seconds and then stir the part-cooked eggs into the rice/chicken mix.
Then, add cooked prawns and frozen peas and continue stir-frying for 2 more minutes. Finally, stir through some more soy sauce and sesame oil, as well as some spring onions.
Serve scattered with more sliced spring onions.
(Full recipe given in the recipe card below.)
A sneaky shortcut…
To make this dish super quick and easy, I have a sneaky shortcut – I use microwavable pouches of rice!
If you just get the plain ones, all you are buying is cooked rice, but it saves the faff of having to cook and cool rice (because you should always use cold rice to make fried rice).
**TOP TIP: break up the microwave rice by massaging it while it is still in the closed packet. This will ensure the cooked rice is beautifully separated and not in one big clump!**
What to serve with Singapore Fried Rice
This Singapore Fried Rice really is a whole meal on its own… and that’s how I usually eat it. But you can also serve it as part of a bigger meal, together with some of your other Chinese fakeaway favourites, for example:
- Sweet and Sour Chicken
- Easy Sweet and Sour Pork
- Special Chow Mein
- Beef Chow Mein
- Crispy Sweet Chilli Chicken
- Sesame Chicken
Easy Sesame Chicken
What to drink with Singapore Fried Rice?
This dish goes really well with aromatic white wines, such as Viognier, Riesling (especially off-dry Riesling) or Gewürztraminer.
Alternatively, this dish also works well with dry, fruity rosés.
What to do with leftover Singapore Fried Rice?
I don’t recommend reheating this dish. Both rice and prawns can lead to food poisoning if reheated incorrectly, and it is never a good idea to reheat food that has already been reheated once before.
And besides, it’s so delicious, you are very unlikely to have any leftovers!
Can you freeze Singapore Fried Rice?
No, this recipe is not suitable for freezing.
If you like this recipe…
…you might also like:
- Plain Egg Fried Rice
- Special Fried Rice
- Bacon And Egg Fried Rice
- Turkey Mince Fried Rice
- Beef Mince Fried Rice
Beef Mince Fried Rice
Singapore Fried Rice (Chinese Takeaway Copycat)
Ingredients
- 150 g chicken breast chopped into bite-sized chunks (roughly 1.5cm / ½inch cubes)
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 500 g cooked white long grain rice (I use 2 x 250g packs microwave rice – see Note 1)
- 2 tablespoons curry powder (I used Schwartz Mild Curry Powder)
- ½ teaspoon dried chilli flakes (or to taste – see Note 2)
- 2 large eggs beaten
- 150 g cooked prawns
- 100 g frozen peas
- 2 spring onions (AKA scallions) sliced finely (plus extra for garnish)
Instructions
- Place the diced chicken breast, plus 1 tablespoon of soy sauce and 1 tablespoon of sesame oil in a bowl. Mix thoroughly to ensure the chicken is evenly coated.
- Heat a wok over a high heat for 1 minute. Add the chicken and fry for 2 minutes, stirring occasionally. The chicken should be nicely browned on the outside but not yet fully cooked in the middle.
- Add the cooked rice (See Note 1) and all the curry powder and chilli flakes, and continue stir-frying for 2 minutes.
- Make a well (hole) in the centre of the rice/chicken mix and tip in the beaten eggs. Leave for 45 seconds and then stir the part-cooked eggs into the rice/chicken mix.
- Add the cooked prawns and frozen peas and continue stir-frying for 2 more minutes or until the prawns and peas are cooked, and you are starting to get lots of lovely crispy bits!
- Stir through the remaining 1 tablespoon of soy sauce, 1 tablespoon of sesame oil and the sliced spring onions and turn off the heat.
- Serve scattered with more sliced spring onions.
Notes
- I use pouches of microwave rice to speed up the cooking process and make this recipe even simpler. But, if you prefer, you can use ordinary uncooked long grain white rice instead. You will need to use approximately 167g uncooked rice. Cook according to packet instructions then cool the hot rice in a sieve under cold water until it’s properly cold, and drain thoroughly. **TOP TIP: break up the microwave rice by massaging it while it is still in the closed packet. This will ensure the cooked rice is beautifully separated and not in one big clump!**
- I use mild curry powder and then add extra chilli flakes as I prefer the flavour of mild curry powder but I also like some heat! You can use medium or hot curry powder if you prefer and just leave out the chilli flakes if you don’t need the extra heat – or add more if you like it extra hot!
- Not suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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Disclosure
This blog post contains affiliate links, this means if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more – thanks in advance!
Audrey Gran Weinberg says
Delicious! Fits my weird diet which doesn’t allow nightshades (so I omitted the chilis) and I used brown rice, added two mushrooms I had and a few carrots for color :).
Loved the spice combo!
Eb Gargano says
Aw – yay, that is so wonderful to hear! And I love the sound of your adaptations. Thank you for this lovely review and especially the 5* rating 😀