Singapore 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 FRIED RICE

Steps:

• Make boiled rice and leave to cool.
• Boil a pan of water. Boil chicken breast for 6 minutes.
• Take the breasts out and place into a bowl of cold water to stop it from cooking further. Cut chicken breasts into small strips.
• Defrost frozen peas in bowl of water for a few minutes and then drain.
• Heat oil in a wok, on high heat until hot.
• Add curry paste into oil and fry for 20 seconds.
• 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.
• 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.
• Add salt, white pepper and soya sauce to taste and fry for another three minutes. Serve and garnish with spring onion and chilli slices.

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.

SINGAPORE FRIED RICE NOODLES

Steps:

• Soak the rice vermicelli in hot water for 15-20 minutes.
• Drain and rinse in cold water.
• Heatabout 1 tbsp oil and scramble the beaten eggs, remove and reserve.
• Heat the remaining oil, fry the onions until opague.
• Add the bean sprouts and rice vermicelli with the curry powder and the sugar.
• blend well.
• Add the soy sauce, meat, prawns, peas and scrambled eggs.
• continue stirring for 2-3 minutes.
• add the spring onion and chilles,.
• mix gently and serve.

SINGAPORE CHICKEN RICE

Steps:

• Bring a large pot of water to a boil. Crush 3 cloves of garlic and 2 pieces of ginger, and place them into the cavity of the chicken. Tie the green onions into a knot, and place them into the chicken along with 1/2 teaspoon of salt. Carefully submerge the chicken breast side down into the water.
• Bring to a boil, then cover and remove from heat. Let stand covered for 40 minutes, turning the chicken over half way through.
• While the chicken is cooking, heat the vegetable oil and 1 tablespoon of sesame oil in a large saucepan over medium heat. Fry the shallots, ginger, and garlic in the oil until fragrant. Add cilantro and rice, and cook, stirring until toasted. Pour in chicken stock and season with salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and 'steam holes' appear in the surface of the rice, about 20 minutes.
• When the chicken is done cooking, remove it from the pot, and place under cold running water to tighten the skin. Rub the outside with sesame oil, and chop into pieces. Place pieces on a serving platter, and garnish with cilantro, green onion, cucumber and tomato. Serve with rice.

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.

SINGAPORE RICE NOODLES

Steps:

• Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes.
• While noodles are cooking, mix water, soy sauce, curry powder, brown sugar, turmeric, vinegar, and red pepper together for sauce in a bowl. Set aside.
• At the same time, heat olive oil in a wok over medium-high heat. Add bell pepper, onion, garlic, ginger, and red chile; stir-fry until vegetables are soft, 3 to 5 minutes. Add cabbage and carrots; stir-fry until soft, 3 to 5 minutes more. Pour in eggs and stir-fry until scrambled, 3 to 4 minutes. Add cooked noodles and sauce; toss thoroughly. Toss in bean sprouts, green onions, and sesame oil. Stir in lime juice. Transfer to serving bowls and garnish with cilantro and sesame seeds.