Singapore Fried Rice
A quick Chinese takeaway-style fried rice with chicken, prawns, curry powder, and peas — ready faster than delivery.
- 150 g chicken breast, chopped into bite-sized chunks (roughly 1.5cm / 1/2 inch cubes)
- 2 tablespoons soy sauce, divided
- 2 tablespoons sesame oil, divided
- 500 g cooked white long grain rice
- 2 tablespoons curry powder
- 1/2 teaspoon dried chilli flakes (or to taste)
- 2 large eggs, beaten
- 150 g cooked prawns
- 100 g frozen peas
- 2 spring onions, finely sliced (plus extra for garnish)
- Place the diced chicken breast in a bowl with 1 tablespoon of the soy sauce and 1 tablespoon of the sesame oil. Mix thoroughly so every piece of chicken is evenly coated, then set it aside briefly to absorb a little flavor while your wok heats up.
- Heat a wok over high heat for about 1 minute, until it's smoking hot. Add the marinated chicken and stir-fry for 2 minutes, stirring only occasionally so the pieces have a chance to brown nicely on the outside — the chicken doesn't need to be fully cooked through yet at this stage, since it will finish cooking later in the pan.
- Add the cooked rice to the wok along with all of the curry powder and chilli flakes. Continue stir-frying for 2 minutes, tossing everything together so the curry powder coats each grain of rice and the color turns an even golden yellow.
- Push the rice and chicken to the edges of the wok to clear a well in the center, then pour the beaten eggs into that empty space. Let the eggs sit undisturbed for about 45 seconds to begin setting, then stir them through the rest of the mixture so they break into soft curds throughout.
- Add the cooked prawns and frozen peas to the wok and continue stir-frying for another 2 minutes, until the prawns are heated through, the peas are tender, and you're starting to see some lovely crispy bits of rice forming around the edges of the pan.
- Stir in the remaining tablespoon of soy sauce, the remaining tablespoon of sesame oil, and the sliced spring onions, then turn off the heat and give everything one final toss to combine.
- Serve immediately, scattered with a few extra sliced spring onions for a fresh, bright finish.
Chef's Note: Despite the name, this dish has more to do with Chinese takeaway kitchens in the UK than with Singapore itself — the curry powder is what gives it its distinctive golden color and warmth, and it's that combination of curry spice with classic fried rice technique that makes it a genuine fusion dish. Keeping the wok blisteringly hot throughout is what creates those coveted crispy bits of rice toward the end of cooking, so resist the urge to turn the heat down even when things look like they're moving fast.
If you're using leftover or day-old rice instead of microwave pouches, make sure it's completely cold before it goes into the wok — massaging a sealed rice pouch beforehand also helps break up any clumps so the grains fry up nice and separate. Adjust the chilli flakes up or down to taste, since the mild curry powder here is meant to bring warmth and color rather than significant heat on its own.
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