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
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.
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.
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
- 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.
- 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.
- 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.
- Next add the turmeric, curry powder, chilli flakes, sugar, chicken powder, white pepper and saute for few seconds.
- 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.
- 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.
- 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.
- 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
This dish is medium hot, seasoned with chilli flakes and hot curry powder. You can reduce the chilli amount and make it milder or kid-friendly fried rice.
Singapore style fried rice is seasoned with curry powder while Chinese special fried rice is seasoned with soy sauce, oyster sauce, and no curry powder included. In both fried rice recipes, you can add chicken, prawns, pork, crab meat or any of your favourite protein and vegetables.
To make it vegetarian, add firm tofu cubes or Quorn meat instead of chicken and prawns. Swap chicken powder with msg, vegetarian stir fry sauce or vegetarian bouillon powder. You can also add extra mushroom, sweetcorn or other stir fry vegetables.
Once it is cooled down, you can store it in an air-tight container, keep it in the fridge or freezer. If you freeze it, defrost it in the fridge overnight. Reheat in a pan or microwave until piping hot, add a splash of water to prevent the fried rice from drying out.
More Fried Rice Recipes
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Singapore Fried Rice
- 3 cup Cooked rice About 200 g ( day old rice cold rice )
- 150 g Chicken breast About 5.5 oz ( boneless chicken thigh/breast ) cut small dices
- 100 g Prawns About 3.5 oz ( peeled and deveined )
- 2 Eggs Whisked
- 1 Onion Cut small dices
- 2 clove Garlic Finely chopped
- 1 Carrot Cut small dices
- 50 g Green Peas About ½ cup ( frozen green peas )
- 3-4 Spring onions Cut thin slices
- ¼ tsp Salt
- ¼ tsp Black pepper
- 2-3 tbsp Oil Vegetable, sunflower, peanut or neutral flavour oil
- 2 tbsp Soy sauce Light soy sauce or regular soy sauce
- 1 tbps Curry powder Hot or mild Indian curry powder or Madras curry powder
- ½ tsp White pepper powder or black pepper
- ½ tsp Turmeric
- ½ tsp Dried chilli flakes Or crushed chillies
- 1 tbsp Sugar
- ½ tsp Chicken powder Or Chicken stock cube ½ ( about 5g ) (Optional)
- 1 tsp Sesame oil
- Heat the large wok/pan into medium-high heat, drizzle 2 tablespoon of vegetable oil and stir fry the chicken pieces for 2-3 minutes and follow with the prawns. Sprinkle salt and black pepper. Cook for another 1-2 minutes until the prawns colour changed.
- Push the chicken and prawns to one side of the pan and add the eggs. Let it set for few seconds and stir it into small pieces. Then transfer all the stir fried chicken, prawns and eggs into one plate and set it aside. Keep it warm.
- In the remaining wok, drizzle more oil and saute the garlic for few seconds. Follow with onions, carrots and green peas. Cook for another 1-2 minutes.
- Season with chilli flakes, turmeric, curry powder, white pepper, sugar and chicken powder. Stir for few seconds.
- Now, add the cooked rice, pour the soy sauce and sesame oil over the rice. Place the stir-fried chicken, prawns, and eggs back in the wok. Toss well to combine all ingredients evenly and cook for another 2-3 minutes, until cooked through.
- Sprinkle spring onions, toss well and turn off the heat. Transfer to serving plate and garnish with coriander or chopped spring onions.
- A day-old cold rice is ideal for making fried rice. Cook the rice one day ahead or use leftover cooked rice. If you are using freshly cooked rice, spread the rice in a large tray or plate and let it air-dry. Suggest using Jasmine rice or any long grain or medium grain rice for this recipe.
- Any mild or hot Indian curry powder can be used. We usually use hot Madras curry powder.
- Chicken powder - Add chicken powder or msg if you wish to taste like the Chinese restaurants and takeaways. Or you can omit it, according to your preference.
- Ingredients variations: this dish is very versatile. You can swap with your favourite protein or stir fry vegetables.
- Do I need salt? Soy sauce and chicken powder have a salt intake, so we don't usually add extra salt to fried rice. You can make a taste test and season with more salt and pepper to your taste.