Singapore Fried Rice
User Reviews
4.9
22 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
3
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Calories
422 kcal
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Course
Main Course
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Cuisine
Indian-Chinese Fusion
Singapore Fried Rice
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Singapore fried rice is a fusion rice variant from the Chinese cuisine. It is vibrant, aromatic, spicy and filled with delicious flavors and textures.
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Ingredients
For cooking rice
- 1 cup basmati rice or any long grained rice
- 4.5 cups water
- ½ teaspoon salt
For stir frying
- 3 tablespoons neutral cooking oil sesame or peanut or sunflower oil, generic cooking oil
- ½ tablespoon garlic finely chopped
- 2 to 3 red chili broken and seeds removed, dry
- ⅓ cup spring onion scallions or green onions, chopped
- ¾ cup cabbage or shredded cabbage, finely chopped
- ½ cup carrot or shredded carrots, finely chopped
- ⅓ cup capsicum or thinly sliced capsicum (bell pepper, finely chopped
- ¼ cup french beans finely chopped
- 10 to 12 cashews or 1 tablespoon roasted peanuts
- ¼ teaspoon turmeric powder (ground turmeric)
- ¼ teaspoon Kashmiri red chili powder or regular red chili powder
- ¼ teaspoon black pepper or white pepper powder, powder
- ½ teaspoon coriander powder (ground coriander)
- ½ teaspoon garam masala or curry powder
- ½ tablespoon soy sauce (naturally fermented or naturally brewed)
- ½ tablespoon red chili sauce or sriracha sauce
- 2 tablespoons tomato ketchup
- ½ teaspoon rice vinegar or white vinegar or apple cider vinegar
- salt as required
- 2 to 3 tablespoons spring onion greens chopped
- 1 to 2 tablespoons spring onion greens for garnish, optional, chopped
Instructions
Cooking rice
- Rinse basmati rice very well in water till the water runs clear of starch. Then soak rice in enough water for 20 to 30 minutes. After 20 to 30 minutes drain the rice and keep aside.
- In a pot or pan take 4.5 cups water. Also add ½ teaspoon salt.
- Bring the water to a boil on high heat.
- When the water comes to a rolling boil, add the rice. Gently stir with a fork or spoon.
- Cook the rice uncovered on medium to high heat. Do not cover the pan with any lid.
- Cook till the rice grains are al dente (almost cooked) or cooked well.
- Then in a colander or strainer, strain the rice. Gently rinse the rice with running water. This will stop cooking of the rice. Cover and keep the rice aside till it cools down. The rice has to be cooled at room temperature before you add it to the stir fried veggies.
Chopping veggies
- Meanwhile when the rice is cooling, you can prep the veggies. You can either shred or finely chop veggies.
- Feel free to add your choice of mix vegetables.
Making singapore fried rice
- Heat oil in a heavy wok or pan. Keep the heat to a low and then add finely chopped garlic.
- After adding garlic, immediately add the dry red chilies (broken and seeds removed). You can add less red chilies if you prefer.
- Fry till the color of the red chilies change and darken a bit. Do not burn them
- Add chopped spring onions.
- Increase the heat to medium or high and stir fry onions for a minute.
- Then add 10 to 12 cashews. Stir fry for half a minute.
- Now add the mix chopped veggies - cabbage, carrots, capsicum, french beans. mix very well.
- On a medium to high heat, stir fry the veggies stirring often for 6 to 8 minutes or till your see some golden spots on the edges of the chopped veggies.
- Lower the heat. Then add kashmiri red chili powder or paprika or cayenne pepper, ground black pepper powder (or white pepper powder), coriander powder and garam masala powder.
- Mix very well.
- Add soy sauce, red chili sauce (or sriracha sauce) and tomato ketchup. Mix to combine the sauces with the rest of the stir-fried ingredients.
- Add the cooked rice. You can add rice in portions if you want. Season with salt as per taste. Mix gently but very well.
- Add rice vinegar or white vinegar. Mix again. Check the taste and you can add more of the ground spice powders, sauces or salt if you want.
- Add 2 to 3 tablespoons chopped spring onion greens.
- Serve Singapore Fried Rice hot or warm garnished with some spring onion greens if you like.
Notes
- According to your taste preferences, adjust the spices and seasonings as needed.
- Use aged basmati rice for best texture and flavor. You can also make the dish with a non-sticky variety of long grained rice.
- For less spicy taste, reduce the red chillies, chilli sauce or sriracha sauce.
- Use 3 to 3.5 cups of leftover rice if you have it instead of cooking rice from scratch. But make sure that the rice is cooled completely.
Nutrition Information
Show Details
Calories
422kcal
(21%)
Carbohydrates
61g
(20%)
Protein
7g
(14%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
8g
(40%)
Sodium
726mg
(30%)
Potassium
363mg
(8%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
4084IU
(82%)
Vitamin B1 (Thiamine)
0.1mg
Vitamin B2 (Riboflavin)
0.1mg
Vitamin B3 (Niacin)
2mg
Vitamin B6
0.3mg
Vitamin C
27mg
(30%)
Vitamin E
3mg
Vitamin K
60µg
Calcium
68mg
(7%)
Vitamin B9 (Folate)
35µg
Iron
2mg
(11%)
Magnesium
50mg
(13%)
Phosphorus
137mg
Zinc
1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 422 kcal
% Daily Value*
| Calories | 422kcal | 21% |
| Carbohydrates | 61g | 20% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 726mg | 30% |
| Potassium | 363mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 4084IU | 82% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 0.3mg | |
| Vitamin C | 27mg | 30% |
| Vitamin E | 3mg | |
| Vitamin K | 60µg | |
| Calcium | 68mg | 7% |
| Vitamin B9 (Folate) | 35µg | |
| Iron | 2mg | 11% |
| Magnesium | 50mg | 13% |
| Phosphorus | 137mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
22 reviews
Excellent
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