Singapore Fried Rice

Singapore Fried Rice

StandardApril 12, 2015by frugalfeeding31 Comments

A twist on a noodle dish of the same name, Singapore Fried Rice is a fast food classic often featured on Chinese takeaway menus in Britain. Spicy and full of fresh ingredients, it may have little to do with Singapore, but it makes tempting comfort food.

Indeed, it would seem that Singapore fried rice is something of a misnomer; it has nothing to do with the city state. Still, things could be worse and far be it from me to go about changing the name of a delicious takeaway meal. It’ll sit beautifully beside your chicken chow mein.

Like all fried rice dishes – my recipe for egg fried rice, for instance – Singapore fried rice is an excellent way of using up leftover boiled rice. But unlike most uses for leftovers, day old rice is an absolute requirement. Boiled, left to cool and refrigerated, rice loses much of its sticky starch and moisture, leaving you with a grain that’s easy to work with.

This is the type of dish you could easily get fancy with, but things are better left simple. When choosing your prawns, for instance, sidestep the king prawns and make a beeline for the smaller varieties, usually found in frozen aisles at the supermarket.

Having said that, you may fancy a little extra protein. Should your fridge contain leftover chicken, or even a thigh you can quickly roast up, shred it and throw that in too. Chicken works beautifully with this moreish bowl of spicy fried rice.

Singapore Fried Rice

Serves 2

Ingredients:

• 3 tbsp sunflower oil
• 100g prawns
• 2 spring onions, roughly chopped
• 1 clove of garlic, sliced
• 1 large red chilli, sliced
• 1 egg
• 200g leftover rice, long grain
• a handful of garden peas
• ¼ tsp chilli powder
• ¼ tsp turmeric
• ¼ tsp garam masala
• 1 clove, ground
• ½ star anise, ground
• 1 tbsp soy sauce
• 1 tbsp sesame oil

Method:

1. Heat 1 tbsp of sunflower oil in a small frying pan. Flash fry the prawns, spring onions, garlic and chilli. Set aside.
2. Gently whisk the egg, fry in a little oil to make a simple omelette. Roll and slice into 1cm strips.
3. Heat the remaining sunflower oil in a wok until smoking. Add the prawns, spring onions, garlic and chilli, followed immediately by the rice and peas.
4. Grind your clove and star anise. Add to the mix along with the chilli powder, turmeric and garam masala.
5. Ensure everything is incorporated, including the omelette, before seasoning the rice with the soy sauce and sesame oil. Serve immediately.