Singapore Fried Rice

About Singapore Fried Rice

Singapore fried rice is one of the many different types of fried rice fusion recipes and has nothing to do with Singapore. It’s a spicy rice recipe that is part of the menu of many Chinese restaurants and street food takeaways in India. I make my this dish the same way I make my Singapore fried noodles. You don’t need any accompanying dish with it. You can serve it with any sauce you fancy or it can be served plain. To make the dish, you need to have your cooked rice ready. You can steam or cook the rice. Leftover rice is also great. When I’m cooking rice for recipes like these, I prefer rice that is cooked al dente. Too soft or too hard may render the recipe unpalatable. A disadvantage of rice cooked al dente is that the rice grains may break into tiny pieces. So, to avoid breaking the grains, remember to mix gently. The recipe requires vegetables. When making such recipes that need many different veggies, I suggest to use a food processor or food chopper to cut the veggies as it’s easier and quicker This is a spicy recipe as red chilies are used, this also gives smoky pungent notes to the dish. Feel free to reduce the spiciness to suit your taste by simply adding less red chilies, less of the sriracha, and chili sauce.

How to Make Singapore Fried Rice

Cook Rice

1. Rinse 1 cup of basmati rice or any non-sticky long grained rice very well in water till the water runs clear of starch. Then soak the rice in enough water for 20 to 30 minutes. After 20 to 30 minutes drain all the water from the rice and keep it aside.
2. Add 4.5 cups of water into a pot or pan and add ½ teaspoon salt.
3. Bring the water to a boil on high heat.
4. Add the rice to the rolling boil. Gently stir with a fork or spoon. Cook the rice uncovered on medium to high flame. This is the rapid boiling method of cooking rice. Hence, there is no need to cover the pan with a lid. 5. Cook till the rice grains are al dente (almost cooked: not too soft and not too hard). 6. Gently rinse the rice with running water and strain with a colander or strainer. This will stop the rice from further cooking. 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. 7. While the rice is cooling, it’s time to prep your veggies. You will need the following veggies:

⅓ cup of chopped spring onions (scallions)¾ cup of finely chopped or shredded cabbage½ cup of finely chopped carrots or shredded carrots⅓ cup of finely chopped capsicum or thinly sliced capsicum¼ cup of finely chopped french beans

You can add your choice of mixed vegetables. You can add onions instead of spring onions. Remember to finely chop the french beans so that they cook well.

Stir Fry

8. Heat 3 tablespoons of oil in a heavy wok or pan. Keep the heat to a low, add ½ tablespoon finely chopped garlic. You can use sesame or peanut or sunflower oil.
9. Add 2 to 3 dry red chilies (broken and without the seeds) immediately after adding chopped garlic. You can reduce the red chilies as required.
10. Fry till the color of the red chilies darken a bit. Do not burn the chilies.
11. Then add ⅓ cup of chopped spring onions or green onions.
12. Increase the heat to medium or high and stir for a minute.
13. Then add 10 to 12 cashews. You may add 1 tablespoon of roasted peanuts instead of cashews.
14. Stir fry for half a minute.
15. Now add the mix chopped veggies – cabbage, carrots, capsicum, and french beans.
16. Mix very well.
17. Begin to stir fry the veggies on a medium to high heat. Stir regularly.
18. On a medium to high heat stir fry for about 6 to 8 minutes or till you see some golden spots on the edges of the chopped veggies.
19. Reduce the heat. Then add the following spices:

¼ teaspoon of Kashmiri red chili powder or paprika or cayenne pepper¼ teaspoon of ground black pepper or white pepper½ teaspoon of coriander powder (ground coriander)½ teaspoon of garam masala powder or curry powder

21. Mix very well.
22. Add the the below listed sauces:

½ tablespoon of soy sauce (I have used naturally brewed soy sauce)½ tablespoon of red chili sauce or sriracha sauce2 tablespoons tomato ketchup

23. Mix very well again.

Make Singapore Fried Rice

24. Add the cooked rice. You can add rice in parts if you want.
25. Season with salt as per taste.
26. Begin to mix.
27. Mix very well.
28. Add ½ teaspoon of rice vinegar or white vinegar. Mix again. Check the taste add more ground spices, sauces, and salt as required. Remember to mix gently to avoid breaking your rice grains into tiny pieces. Mix thoroughly to get even color.
29. Add 2 to 3 tablespoons of chopped spring onion greens. 30 Serve veggie Singapore Fried Rice hot or warm.

Expert Tips

Rice: Singapore rice requires that the rice is cooked al dente. It comes out right if your rice is not too soft and not too hard. Correct rice prep is also important for example, add water through rice immediately after cooking and strain out the water. The rice must have cooled down before it is added to the mix, do not add hot rice to the stir fry to prevent mushy fried rice. Mixed veggies: I always make sure that the French beans are finely chopped so that they cook very well. Although you may add your choice of mixed vegetables, I prefer spring onions to onions. Though not a veggie, but you can opt to add button mushrooms to the dish.Dry red chilies: I usually use 2 to 3 dry red chilies for 1 cup of basmati rice. But you adjust the amount to suit your taste. Remember to remove the seeds from the red chili before adding them to the oil. You can choose to swap green chillies with dry red chilliesVinegar: Add ½ teaspoon of rice vinegar or white vinegar when mixing the veggie with the rice. If you do not have vinegar, omit adding it. You can also add mirin or Chinese rice wine instead of vinegar.

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Veg Fried Rice Recipe | Vegetable Fried Rice (Chinese Style) Schezwan Fried Rice | Schezwan Rice Mushroom Fried Rice Pineapple Fried Rice (Thai Style) This Singapore Fried Rice recipe post from the archives first published in November 2017 has been republished and updated on 25 June 2022.

title: “Singapore Fried Rice " ShowToc: true date: “2024-10-11” author: “Fred Freeman”

About Singapore Fried Rice

Singapore fried rice is one of the many different types of fried rice fusion recipes and has nothing to do with Singapore. It’s a spicy rice recipe that is part of the menu of many Chinese restaurants and street food takeaways in India. I make my this dish the same way I make my Singapore fried noodles. You don’t need any accompanying dish with it. You can serve it with any sauce you fancy or it can be served plain. To make the dish, you need to have your cooked rice ready. You can steam or cook the rice. Leftover rice is also great. When I’m cooking rice for recipes like these, I prefer rice that is cooked al dente. Too soft or too hard may render the recipe unpalatable. A disadvantage of rice cooked al dente is that the rice grains may break into tiny pieces. So, to avoid breaking the grains, remember to mix gently. The recipe requires vegetables. When making such recipes that need many different veggies, I suggest to use a food processor or food chopper to cut the veggies as it’s easier and quicker This is a spicy recipe as red chilies are used, this also gives smoky pungent notes to the dish. Feel free to reduce the spiciness to suit your taste by simply adding less red chilies, less of the sriracha, and chili sauce.

How to Make Singapore Fried Rice

Cook Rice

1. Rinse 1 cup of basmati rice or any non-sticky long grained rice very well in water till the water runs clear of starch. Then soak the rice in enough water for 20 to 30 minutes. After 20 to 30 minutes drain all the water from the rice and keep it aside.
2. Add 4.5 cups of water into a pot or pan and add ½ teaspoon salt.
3. Bring the water to a boil on high heat.
4. Add the rice to the rolling boil. Gently stir with a fork or spoon. Cook the rice uncovered on medium to high flame. This is the rapid boiling method of cooking rice. Hence, there is no need to cover the pan with a lid. 5. Cook till the rice grains are al dente (almost cooked: not too soft and not too hard). 6. Gently rinse the rice with running water and strain with a colander or strainer. This will stop the rice from further cooking. 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. 7. While the rice is cooling, it’s time to prep your veggies. You will need the following veggies:

⅓ cup of chopped spring onions (scallions)¾ cup of finely chopped or shredded cabbage½ cup of finely chopped carrots or shredded carrots⅓ cup of finely chopped capsicum or thinly sliced capsicum¼ cup of finely chopped french beans

You can add your choice of mixed vegetables. You can add onions instead of spring onions. Remember to finely chop the french beans so that they cook well.

Stir Fry

8. Heat 3 tablespoons of oil in a heavy wok or pan. Keep the heat to a low, add ½ tablespoon finely chopped garlic. You can use sesame or peanut or sunflower oil.
9. Add 2 to 3 dry red chilies (broken and without the seeds) immediately after adding chopped garlic. You can reduce the red chilies as required.
10. Fry till the color of the red chilies darken a bit. Do not burn the chilies.
11. Then add ⅓ cup of chopped spring onions or green onions.
12. Increase the heat to medium or high and stir for a minute.
13. Then add 10 to 12 cashews. You may add 1 tablespoon of roasted peanuts instead of cashews.
14. Stir fry for half a minute.
15. Now add the mix chopped veggies – cabbage, carrots, capsicum, and french beans.
16. Mix very well.
17. Begin to stir fry the veggies on a medium to high heat. Stir regularly.
18. On a medium to high heat stir fry for about 6 to 8 minutes or till you see some golden spots on the edges of the chopped veggies.
19. Reduce the heat. Then add the following spices:

¼ teaspoon of Kashmiri red chili powder or paprika or cayenne pepper¼ teaspoon of ground black pepper or white pepper½ teaspoon of coriander powder (ground coriander)½ teaspoon of garam masala powder or curry powder

21. Mix very well.
22. Add the the below listed sauces:

½ tablespoon of soy sauce (I have used naturally brewed soy sauce)½ tablespoon of red chili sauce or sriracha sauce2 tablespoons tomato ketchup

23. Mix very well again.

Make Singapore Fried Rice

24. Add the cooked rice. You can add rice in parts if you want.
25. Season with salt as per taste.
26. Begin to mix.
27. Mix very well.
28. Add ½ teaspoon of rice vinegar or white vinegar. Mix again. Check the taste add more ground spices, sauces, and salt as required. Remember to mix gently to avoid breaking your rice grains into tiny pieces. Mix thoroughly to get even color.
29. Add 2 to 3 tablespoons of chopped spring onion greens. 30 Serve veggie Singapore Fried Rice hot or warm.

Expert Tips

Rice: Singapore rice requires that the rice is cooked al dente. It comes out right if your rice is not too soft and not too hard. Correct rice prep is also important for example, add water through rice immediately after cooking and strain out the water. The rice must have cooled down before it is added to the mix, do not add hot rice to the stir fry to prevent mushy fried rice. Mixed veggies: I always make sure that the French beans are finely chopped so that they cook very well. Although you may add your choice of mixed vegetables, I prefer spring onions to onions. Though not a veggie, but you can opt to add button mushrooms to the dish.Dry red chilies: I usually use 2 to 3 dry red chilies for 1 cup of basmati rice. But you adjust the amount to suit your taste. Remember to remove the seeds from the red chili before adding them to the oil. You can choose to swap green chillies with dry red chilliesVinegar: Add ½ teaspoon of rice vinegar or white vinegar when mixing the veggie with the rice. If you do not have vinegar, omit adding it. You can also add mirin or Chinese rice wine instead of vinegar.

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Veg Fried Rice Recipe | Vegetable Fried Rice (Chinese Style) Schezwan Fried Rice | Schezwan Rice Mushroom Fried Rice Pineapple Fried Rice (Thai Style) This Singapore Fried Rice recipe post from the archives first published in November 2017 has been republished and updated on 25 June 2022.