Recipe
Singapore Fried Rice
A quick, savoury fried rice with curry spice, prawns, egg and crisp vegetables.
Ingredients
Method
15 mins prep12 mins cook27 mins total
Heat a wok or large frying pan until very hot. Add the cooking oil, pour in the beaten eggs and stir for 30 seconds until softly set, then transfer them to a plate.
Add the prawns to the wok and stir-fry for 2 to 3 minutes until pink and opaque. Add the onion, carrot, garlic and curry powder, then cook for 2 minutes until fragrant and the vegetables begin to soften.
Add the cold rice and peas. Toss and stir-fry for 4 to 5 minutes, breaking up any clumps, until the rice is hot and the vegetables are tender.
Return the egg to the wok and add the soy sauce and black pepper. Toss until evenly seasoned, then stir through the spring onion and sesame oil.
Serve the fried rice immediately while hot.
Notes
Use cold cooked rice so the grains fry rather than steam. Have every ingredient ready before heating the wok.
About this recipe
This Singapore-style fried rice brings together cold cooked rice, prawns, egg and colourful vegetables with a gentle curry-spice warmth. A hot wok keeps the grains separate and the cooking fast.
Use rice that has been chilled before frying for the best texture, and finish with sesame oil for a lightly toasted aroma.
