Singapore Fried Rice
User Reviews
5
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
25 mins
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Total Time
45 mins
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Servings
4 serves
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Calories
459 kcal
-
Course
Main Course
Singapore Fried Rice
Report
Spicy and fresh Singapore fried rice. Perfect for dinner, lunch or meal prep. So simple to make and packed full of flavour. Make it today!
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Ingredients
- 3 cups basmati rice day old preferred, cooked
- 4 tablespoons vegetable oil
- 150 grams chicken breast cut into small pieces, lightly salted, 5.29 ounces
- 100 grams prawns peeled and cleaned), cut into small pieces, lightly salted and dusted in rice flour, 3.53 ounces
- 2 egg lightly beaten
- 1 teaspoon garlic minced
- 1 brown onion finely chopped
- 1 carrot diced and blanched, ⅓ cup, 50 grams, 1.76 ounces
- 50 grams green peas 1.76 ounces
- ⅓ cup capsicum finely diced, 1.59 ounces
- 2 tablespoons soy sauce
- 1 ½ teaspoons curry powder
- ¼ teaspoon black pepper powder
- ½ teaspoon turmeric powder
- ½ teaspoon ground coriander aka cilantro powder
- ½ teaspoon dried chili flakes
- 1 ½ teaspoons sugar
- ½ teaspoon chicken bouillon powder stock powder
- 1 teaspoon sesame oil
- ½ cup green onion finely chopped, aka spring onion
- salt to taste
- black pepper to taste
Instructions
- In a large wok or saucepan on medium to high heat place 2 tablespoons of vegetable oil and heat. Stir fry the chicken breast for 2 to 3 minutes, and then add the prawns. Cook for another 1-2 minutes, or until the prawns have changed color and the chicken is cooked.
- Move the prawns and chicken to the side of the pan and add the eggs. Make the eggs into a thin omelette. When the eggs are almost cooked, gently break it up into smaller pieces. Remove prawns, chicken and eggs from pan and set aside for later.
- Place the remaining 2 tablespoons of oil in the heated pan and add garlic and onion. Sauté the garlic and onion until the onion turns light brown. Then add the carrot, green peas, and capsicum. Cook for 1 to 2 minutes.
- Add the soy sauce, curry powder, black pepper powder, turmeric, coriander (cilantro) powder, dried chili flakes, sugar, chicken powder stock, and sesame oil. Mix well and cook for a few seconds.
- Add the cooked rice to the pan, as well as the prawns, chicken, and spring onions. Mix the ingredients together until well combined. Cook for another 3 to 4 minutes.
- Turn off heat. Season with salt and pepper to your liking.
Nutrition Information
Show Details
Serving
1 serve
Calories
459kcal
(23%)
Carbohydrates
46g
(15%)
Protein
25g
(50%)
Fat
21g
(32%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
8g
(40%)
Cholesterol
160mg
(53%)
Sodium
919mg
(38%)
Potassium
479mg
(10%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 4serves
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Serving | 1 serve | |
| Calories | 459kcal | 23% |
| Carbohydrates | 46g | 15% |
| Protein | 25g | 50% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 160mg | 53% |
| Sodium | 919mg | 38% |
| Potassium | 479mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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