Singapore Fried Rice (Chinese Takeaway Copycat)

5 from 2 votes

Singapore Fried Rice (Chinese Takeaway Copycat)

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?

Course Main Course, Side, Side Dish

Cuisine Chinese, Fusion

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 368kcal

Author Eb Gargano

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)

Metric - US Customary

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.

Nutrition