Singapore Fried Rice - Khin's Kitchen (2024)

Easy and flavourful Singapore Fried Rice with jasmine rice, chicken, prawns, fluffy egg, and a kick of curry flavour. This takeaway favourite fusion spicy fried rice is one of the best comfort food and is so easy to make at home!

In this post, I am sharing UK takeaway style chicken Singapore fried rice recipe with simple ingredients and cupboard-friendly spices. If you love Chinese stir fry dishes with a kick of curry flavour, you might also like our Singapore Style Fried Noodles Recipe.

You can't find this fried rice in Singapore and Singaporeans do not know the recipe. Then why it is called Singapore Fried Rice? Because this dish is very similar to a diverse city Singapore with mixed ethnics Chinese, Indian, Malay, etc.

Basically, a Chinese chicken fried rice, seasoned with an extra Indian curry powder, chilli and spices. This dish is popular in India and also in the UK and Western Chinese takeaways. In India, Chinese-Indian fusion dishes are called Indo-Chinese cuisines and are made with fluffy basmati rice instead of Thai jasmine rice.

Ingredients you need

1. Protein

We usually add chicken breast and king prawns. You can add small dices of chicken, prawns, beef, pork, or char siu of your choice. Fluffy eggs are ideal for this recipe too.

2. Day-old long grain rice

Like most restaurant-style Chinese fried rice recipes, I love to use Thai jasmine rice. Most long grain or medium grain rice works well. You can also try it with basmati rice or brown rice, according to your diet. What important is to use the day-old rice which is dried and less in moisture than freshly cooked rice.

3. Vegetables

Carrot, spring onions, green peas, onions dices are classic vegetables that we usually add. I love to add loads of vegetables but you can customize the vegetables according to your preference.

4. Seasonings

Season with soy sauce, curry powder, turmeric, chilli powder, white pepper and sesame oil. Add sugar and chicken power for sweet and umami flavour, just like you have had at your favourite takeaway.

How to make Singapore fried rice

1. Heat the large wok into medium-high heat, add vegetable oil and stir fry the chicken pieces for 2-3 minutes then follow with the prawns. Season with salt and black pepper.
2. Cook for 1-2 minutes until the prawns colour changed. Then push the prawns and chicken pieces into one side of wok and pour the whisked egg. Let is set for few seconds, then stir it and make it into small pieces. Remove the stir fried ingredients from the pan and set it aside.

3. Drizzle more oil in the wok, satue the chopped garlic with medium-high heat and follow with the onion, carrot and green peas. Stir fry for 1-2 minutes or until the vegetables are soft.
4. Next add the turmeric, curry powder, chilli flakes, sugar, chicken powder, white pepper and saute for few seconds.
5. Now add the cooked rice and pour the soy sauce and sesame oil over the rice. Place the fried chicken, prawns and egg back into the wok.
6. Toss well to combine the ingredients evenly and cook for another 1-2 minutes until everything cooked though. Sprinkle chopped spring onions and turn off the heat.
7. Make a taste test and season with salt and black pepper to your taste. Transfer to serving plate and garnish with coriander or spring onions.

Cooking Tips

• If you are making for a crowd, gather all the ingredients before hand and cook with batches if needed.
• Do not overcrowd the pan and do not dump all ingredients in one time.
• Use large wok or pan to spread enough heat to all ingredients.
• If you love 'wok hei' ( breath of wok ) use sesasoned Chinese traditional wok like, carbon steel wok. Or you can use regular large non-stick wok/pan.
• Use hard day-old rice instead of freshly cooked rice, to prevent it from get mushy when you stir fry it.

Frequently asked questions

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