A vibrant, fragrant, spicy Singapore fried rice recipe stuffed with scrumptious flavors and textures. Chilies, greens and peanuts give this dish a singular and memorable style that’s positive to have you ever wanting extra. Serve this dish as a important with none sides.
About Singapore Fried Rice
Singapore fried rice is among the many various kinds of fried rice fusion recipes and has nothing to do with Singapore. It’s a spicy rice recipe that’s a part of the menu of many Chinese language eating places and road meals takeaways in India.
I make my this dish the identical manner I make my Singapore fried noodles. You don’t want any accompanying dish with it. You possibly can serve it with any sauce you fancy or it may be served plain.
To make the dish, that you must have your cooked rice prepared. You possibly can steam or prepare dinner the rice. Leftover rice can be nice.
After I’m cooking rice for recipes like these, I want rice that’s cooked al dente. Too tender or too onerous could render the recipe unpalatable.
A drawback of rice cooked al dente is that the rice grains could break into tiny items. So, to keep away from breaking the grains, keep in mind to combine gently.
The recipe requires greens. When making such recipes that want many various veggies, I counsel to make use of a meals processor or meals chopper to chop the veggies because it’s simpler and faster
This can be a spicy recipe as pink chilies are used, this additionally offers smoky pungent notes to the dish. Be at liberty to scale back the spiciness to fit your style by merely including much less pink chilies, much less of the sriracha, and chili sauce.
How one can Make Singapore Fried Rice
Cook dinner Rice
1. Rinse 1 cup of basmati rice or any non-sticky lengthy grained rice very nicely in water until the water runs away from starch.
Then soak the rice in sufficient water for 20 to half-hour. After 20 to half-hour drain all of the water from the rice and hold it apart.
2. Add 4.5 cups of water right into a pot or pan and add ½ teaspoon salt.
3. Deliver the water to a boil on excessive warmth.
4. Add the rice to the rolling boil. Gently stir with a fork or spoon. Cook dinner the rice uncovered on medium to excessive flame.
That is the fast boiling technique of cooking rice. Therefore, there is no such thing as a have to cowl the pan with a lid.
5. Cook dinner until the rice grains are al dente (nearly cooked: not too tender and never too onerous).
6. Gently rinse the rice with operating water and pressure with a colander or strainer. This can cease the rice from additional cooking.
Cowl and hold the rice apart until it cools down. The rice needs to be cooled at room temperature earlier than you add it to the stir-fried veggies.
7. Whereas the rice is cooling, it’s time to prep your veggies. You will have the next veggies:
- ⅓ cup of chopped spring onions (scallions)
- ¾ cup of finely chopped or shredded cabbage
- ½ cup of finely chopped carrots or shredded carrots
- ⅓ cup of finely chopped capsicum or thinly sliced capsicum
- ¼ cup of finely chopped french beans
You possibly can add your selection of blended greens. You possibly can add onions as a substitute of spring onions. Bear in mind to finely chop the french beans in order that they prepare dinner nicely.
Stir Fry
8. Warmth 3 tablespoons of oil in a heavy wok or pan. Preserve the warmth to a low, add ½ tablespoon finely chopped garlic. You need to use sesame or peanut or sunflower oil.
10. Add 2 to three dry pink chilies (damaged and with out the seeds) instantly after including chopped garlic. You possibly can scale back the pink chilies as required.
11. Fry until the colour of the pink chilies darken a bit. Don’t burn the chilies.
12. Then add ⅓ cup of chopped spring onions or inexperienced onions.
13. Improve the warmth to medium or excessive and stir for a minute.
14. Then add 10 to 12 cashews. You could add 1 tablespoon of roasted peanuts as a substitute of cashews.
15. Stir fry for half a minute.
16. Now add the combo chopped veggies – cabbage, carrots, capsicum, and french beans.
17. Combine very nicely.
18. Start to stir fry the veggies on a medium to excessive warmth. Stir commonly.
19. On a medium to excessive warmth stir fry for about 6 to eight minutes or until you see some golden spots on the perimeters of the chopped veggies.
20. Scale back the warmth. Then add the next spices:
- ¼ teaspoon of Kashmiri pink chili powder or paprika or cayenne pepper
- ¼ teaspoon of floor black pepper or white pepper
- ½ teaspoon of coriander powder (floor coriander)
- ½ teaspoon of garam masala powder or curry powder
21. Combine very nicely.
22. Add the the under listed sauces:
- ½ tablespoon of soy sauce (I’ve used naturally brewed soy sauce)
- ½ tablespoon of pink chili sauce or sriracha sauce
- 2 tablespoons tomato ketchup
23. Combine very nicely once more.
Make Singapore Fried Rice
24. Add the cooked rice. You possibly can add rice in elements if you need.
25. Season with salt as per style.
26. Start to combine.
27. Combine very nicely.
28. Add ½ teaspoon of rice vinegar or white vinegar. Combine once more. Test the style add extra floor spices, sauces, and salt as required.
Bear in mind to combine gently to keep away from breaking your rice grains into tiny items. Combine totally to get even shade.
29. Add 2 to three tablespoons of chopped spring onion greens.
30 Serve veggie Singapore Fried Rice sizzling or heat.
Knowledgeable Ideas
- Rice: Singapore rice requires that the rice is cooked al dente. It comes out proper in case your rice shouldn’t be too tender and never too onerous.
Appropriate rice prep can be essential for instance, add water by rice instantly after cooking and pressure out the water. The rice should have cooled down earlier than it’s added to the combo, don’t add sizzling rice to the stir fry to stop mushy fried rice.
- Blended veggies: I all the time be sure that the French beans are finely chopped in order that they prepare dinner very nicely. Though you might add your selection of blended greens, I want spring onions to onions. Although not a veggie, however you possibly can decide so as to add button mushrooms to the dish.
- Dry pink chilies: I normally use 2 to three dry pink chilies for 1 cup of basmati rice. However you regulate the quantity to fit your style. Bear in mind to take away the seeds from the pink chili earlier than including them to the oil. You possibly can select to swap inexperienced chillies with dry pink chillies
- Vinegar: Add ½ teaspoon of rice vinegar or white vinegar when mixing the veggie with the rice. Should you don’t have vinegar, omit including it. It’s also possible to add mirin or Chinese language rice wine as a substitute of vinegar.
FAQs
No, you don’t have to make use of cashews however, they add a scrumptious nutty taste and a few crunch to this stir fry. Be at liberty to make use of peanuts as a substitute or skip the nuts altogether in case you like.
Singapore rice is normally made with precooked white rice, greens, chili, nuts, turmeric which provides it its notorious yellow shade and extra.
Sure, it’s best to boil the rice earlier than you fry it. This can soften the rice and assist it to soak up all the flavors when being stir-fried.
Alternatively, you can even use leftover white rice as nicely. If utilizing leftover rice, then add 3 to three.5 cups of leftover rice. Be certain the rice shouldn’t be too tender as this may end in a mushy stir fry.
Sure, it’s best to rinse rice for fried rice. Once you rinse rice earlier than cooking it the rice sheds a few of its starch, which prevents the grains from being clumpy when cooked.
Extra Scrumptious Fried Rice Variants
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Singapore Fried Rice
Singapore fried rice is a fusion rice variant from the Chinese language delicacies. It’s vibrant, fragrant, spicy and stuffed with scrumptious flavors and textures.
Prep Time 20 minutes
Cook dinner Time 15 minutes
Whole Time 35 minutes
Stop your display from going darkish whereas making the recipe
Cooking rice
Rinse basmati rice very nicely in water until the water runs away from starch. Then soak rice in sufficient water for 20 to half-hour. After 20 to half-hour drain the rice and hold apart.
In a pot or pan take 4.5 cups water. Additionally add ½ teaspoon salt.
Deliver the water to a boil on excessive warmth.
When the water involves a rolling boil, add the rice. Gently stir with a fork or spoon.
Cook dinner the rice uncovered on medium to excessive warmth. Don’t cowl the pan with any lid.
Cook dinner until the rice grains are al dente (nearly cooked) or cooked nicely.
- Then in a colander or strainer, pressure the rice. Gently rinse the rice with operating water. This can cease cooking of the rice. Cowl and hold the rice apart until it cools down. The rice needs to be cooled at room temperature earlier than you add it to the stir fried veggies.
Chopping veggies
In the meantime when the rice is cooling, you possibly can prep the veggies. You possibly can both shred or finely chop veggies.
Be at liberty so as to add your selection of combine greens.
Making singapore fried rice
Warmth oil in a heavy wok or pan. Preserve the warmth to a low after which add finely chopped garlic.
After including garlic, instantly add the dry pink chilies (damaged and seeds eliminated). You possibly can add much less pink chilies in case you want.
Fry until the colour of the pink chilies change and darken a bit. Don’t burn them
Add chopped spring onions.
Improve the warmth to medium or excessive and stir fry onions for a minute.
Then add 10 to 12 cashews. Stir fry for half a minute.
Now add the combo chopped veggies – cabbage, carrots, capsicum, french beans. combine very nicely.
On a medium to excessive warmth, stir fry the veggies stirring usually for six to eight minutes or until your see some golden spots on the perimeters of the chopped veggies.
Decrease the warmth. Then add kashmiri pink chili powder or paprika or cayenne pepper, floor black pepper powder (or white pepper powder), coriander powder and garam masala powder.
Combine very nicely.
Add soy sauce, pink chili sauce (or sriracha sauce) and tomato ketchup. Combine to mix the sauces with the remainder of the stir-fried components.
Add the cooked rice. You possibly can add rice in parts if you need. Season with salt as per style. Combine gently however very nicely.
Add rice vinegar or white vinegar. Combine once more. Test the style and you’ll add extra of the bottom spice powders, sauces or salt if you need.
Add 2 to three tablespoons chopped spring onion greens.
Serve Singapore Fried Rice sizzling or heat garnished with some spring onion greens in case you like.
- In accordance with your style preferences, regulate the spices and seasonings as wanted.
- Use aged basmati rice for finest texture and taste. It’s also possible to make the dish with a non-sticky number of lengthy grained rice.
- For much less spicy style, scale back the pink chillies, chilli sauce or sriracha sauce.
- Use 3 to three.5 cups of leftover rice when you have it as a substitute of cooking rice from scratch. However be sure that the rice is cooled utterly.
Vitamin Info
Singapore Fried Rice
Quantity Per Serving
Energy 422 Energy from Fats 153
% Every day Worth*
Fats 17g26%
Saturated Fats 3g19%
Polyunsaturated Fats 5g
Monounsaturated Fats 8g
Sodium 726mg32%
Potassium 363mg10%
Carbohydrates 61g20%
Fiber 4g17%
Sugar 6g7%
Protein 7g14%
Vitamin A 4084IU82%
Vitamin B1 (Thiamine) 0.1mg7%
Vitamin B2 (Riboflavin) 0.1mg6%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 0.3mg15%
Vitamin C 27mg33%
Vitamin E 3mg20%
Vitamin Ok 60µg57%
Calcium 68mg7%
Vitamin B9 (Folate) 35µg9%
Iron 2mg11%
Magnesium 50mg13%
Phosphorus 137mg14%
Zinc 1mg7%
* % Every day Values are based mostly on a 2000 calorie eating regimen.
This Singapore Fried Rice recipe put up from the archives first revealed in November 2017 has been republished and up to date on 23 June 2022.
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