Singapore Fried Rice

This Singapore Fried Rice is a quick and easy gluten free meal that can be thrown together in under 15 minutes. Spicy, flavour-packed rice is stir fried with curry powder, gluten free soy sauce, prawns and vegetables for a quick and tasty weeknight dinner.

I absolutely love having fried rice on those busy nights when I don’t have time to cook, and this easy Singapore Fried Rice can be on the table in under 15 minutes.

This is my simplified take on a classic Singaporean dish, made with pre-cooked rice, prawns, frozen vegetables and a few classic spices and aromatics.

Singapore Fried Rice usually consists of rice stir fried with vegetables and some form of protein (chicken, prawns or tofu are my faves).

It is flavoured with curry powder and soy sauce – as well as chilli, garlic and ginger – with the addition of scrambled egg to add extra texture.

This fried rice works really well as a main course or a side dish – make it with some other fake-away favourites like my Gluten Free Prawn Toast and Salt and Pepper Chicken.

Ingredients and Substitutions

You only need a few simple ingredients to make this Singapore Fried Rice, and I’ve also listed some ideas for substitutions here too.

• Cooked Basmati Rice: I use the pre-cooked packs of basmati rice to save time. If cooking your own rice, I recommend doing this the night before making this so it has time to really dry out before frying.
• Spring Onions
• Garlic: I used frozen chopped garlic, but garlic paste or fresh minced garlic works.
• Ginger: Use frozen chopped ginger, ginger paste or freshly grated ginger.
• Chilli: I use frozen chopped red chilli, or you can use half a fresh red chilli (deseeded) and finely chopped instead.
• Curry Powder: Use mild, medium or hot curry powder depending how spicy you like this. Just ensure your curry powder is gluten free.
• Tamari: This is the gluten free substitute for soy sauce and can usually be found in the free from aisle.
• Cooked Prawns: You can swap these for any protein – shredded cooked chicken, diced tofu, chopped ham or chopped pork all work really well.
• Frozen Mixed Vegetables: This is the cheapest and easiest way to make this recipe. I use a mix of frozen peas, sweetcorn, carrots and beans. But you can swap this for your favourite stir fry vegetable mix if you prefer – simply add fresh veg straight to the pan.
• Egg

I also serve my Singapore Fried Rice with this gluten free chilli crunch I am currently obsessed with. It adds a delicious, spicy umami kick!

How to Make Singapore Fried Rice

There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this Singapore Fried Rice is to make.

Place the frozen vegetables in a bowl and microwave for 5 minutes. Drain off any excess water and set to one side.

Pour a little oil in a wok and place on a medium-high heat. Add the garlic, ginger, chilli and spring onions to the pan and stir fry for 1-2 minutes.

Add the curry powder in and mix well, frying for another 30 seconds until fragrant.

Use your hands to break up the rice when it’s in the pack rice (so it’s not one solid lump!) then add to the pan with the prawns and vegetables.

Mix everything together well and stir fry for 3-4 minutes until hot through.

In a separate bowl, lightly whisk together the egg and tamari to combine.

Push the rice to the side of the pan, then pour the egg mixture into the empty side.

Scramble the egg with a spatula or wooden spoon, cooking until almost solid. Then mix through the rice until combined.

Serve the rice straight away, topped with extra chopped spring onions and chilli crunch (if using) for an extra kick!

Storing and Freezing

This recipe is best made fresh, but any leftovers can be kept in the fridge for 1-2 days. Be sure to reheat thoroughly before eating.

You can also freeze this recipe – simply pop into tubs in portions and either microwave or stir-fry from frozen until hot through for a quick meal.

Frequently Asked Questions

Here are some FAQs about this Singapore Fried Rice recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.