My Singapore Style Fried Rice Recipes

SINGAPORE FRIED RICE

Steps:

• To make the Russian sauce, simply mix together all the ingredients. Skip step 1 if you don't want to make Russian sauce to serve with the Singapore fried rice.
• Heat 1 tbsp. of sunflower oil in the pan, flash fry the prawns, garlic, ginger, chilli paste, chillies, spring onions, and set aside.
• Whisk the egg, then fry it in a little oil. Roll and slice the omelette into 1cm strips.
• Heat the remaining sunflower oil in a wok for 5 minutes. Add the set-aside ingredients immediately, followed by the rice and vegetables (carrots or peas).
• Grind the clove and add to the mix with chilli powder, white pepper, turmeric, and curry powder.
• Ensure everything is well integrated, including the omelette, before seasoning the rice with soy sauce and sesame oil. Serve the Singapore fried rice immediately with the Russian sauce.

MY SINGAPORE-STYLE FRIED RICE

Steps:

• Cook the rice according to the packet instructions, then drain and leave to cool. If you spread it across a plate, it will cool more quickly.
• Now prep the veg - chop everything into strips or chunks that are about the same size so it will be a pleasure to eat. Chop asparagus spears into 2cm lengths, halve or quarter baby corn, matchstick the carrot, and shred up cabbage - you get the idea.
• Peel and finely slice the garlic. Peel and finely chop or grate the ginger.
• Put a large non-stick frying pan or wok on a medium-high heat.
• Beat the egg. Put 1 teaspoon of olive oil into the hot pan, then pour in the egg, swirling it around the pan to cover the base, essentially like a thin egg pancake. Let it cook through, then ease out of the pan with a spatula, roll it up and finely slice.
• Put ½ a tablespoon of olive oil into the hot pan. Finely slice the sausage and bacon, then add to the pan. Stir-fry until golden, then go in with the prawns, garlic and ginger.
• Stir in the curry paste until everything is coated, then start adding your veg, getting stuff that needs a bit longer in there first like carrots and leek. Keep stirring or tossing and adding the veg until it's all in there.
• Mix in the cool rice and stir-fry until it's hot through and the veg are just cooked.
• Add the soy, then toss in the egg ribbons.
• Divide between your plates, sprinkle over the seeds, season to perfection with more soy if you like, and finish with a drizzle of chilli jam. Eat right away - heaven!

SINGAPORE-STYLE PORK FRIED RICE

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
• Add the pork to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly and breaking up any clumps, until brown, about 4 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the bell pepper, carrot, onion, fish sauce, curry powder, garlic, ginger and 1/4 teaspoon salt and cook, stirring frequently, until the vegetables are crisp-tender, 2 to 3 minutes.
• Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, pork and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the cilantro and serve.

SPICY SINGAPORE-STYLE CHICKEN FRIED RICE RECIPE - (4.3/5)

Steps:

• Use a wok or deep skillet. Place garlic and ginger in pan with canola oil over low heat for 5 minutes. Turn burner up to medium heat and add chicken. Cook chicken until partially done. Add Red Chili Paste, fish sauce, brown sugar and half of the basil. Saute until meat is completely cooked through. Add the carrots, green beans, onions, and red bell pepper. Saute for another 3 to 4 minutes. Add the rest of the basil. Cook for 1 to 2 minutes. Add the rice and mix until the rice incorporates the stir fry and is warmed through. Take off heat and serve immediately.