Singapore Fried Rice
This easy Singapore Fried Rice is spicy, packed with flavour and SO easy to chuck together in under 15 minutes. I recommend using pre-cooked rice, but see the recipe notes below if you're cooking yours from scratch!
Servings: 2 people
Ingredients
- 250 g cooked basmati rice
- 2 spring onions (finely chopped, + extra for serving)
- 2 tsp chopped garlic
- 1 tsp chopped ginger
- 1 tsp chopped red chilli
- 2 tsp curry powder (I used medium hot)
- 1 tbsp gluten free tamari
- 150 g cooked prawns
- 120 g frozen mixed vegetables (peas, carrots, sweetcorn, etc)
- 1 large egg
- Gluten free chilli crunch (optional, to serve)
Instructions
- Place the frozen vegetables in a bowl and microwave for 5 minutes. Drain off any excess water and set to one side.
- Add a little oil to 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.
- Add the rice (if using a pack of cooked rice, try to break it up with your hands a bit before adding so it's not one solid lump!), prawns and vegetables. Mix 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!
Video
Notes
- Using Raw Prawns? Add the prawns before the rice and vegetables, stir fry for 1-2 minutes until pink, and then add the rice and vegetables to the pan.
- Variations: Feel free to mix up your Singapore Fried Rice! Adding chopped cooked ham or shredded cooked chicken also works really well. For a vegetarian version, stir fry some diced tofu in the wok for 1-2 minutes before adding the rice and vegetables. Feel free to mix up the veg you add too!
- Cooking The Rice Yourself? I recommend cooking the rice the day before and leaving it overnight in the fridge. You want the rice to be really dry when you add it to the pan, otherwise it won't fry properly.
- 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.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method and my top tips for making this Singapore Fried Rice.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Singapore Fried Rice!
Nutrition
Serving: 1portion | Calories: 296kcal | Carbohydrates: 46g | Protein: 19g | Fat: 4g
