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Chinese Style Sticky Rice

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Singapore Fried Rice is a spicy, savory Indo-Chinese dish featuring stir-fried rice with vegetables, eggs, and optional proteins, flavored with garlic, chili, soy sauce, and vinegar. It’s bold, colorful, and packed with umami flavor.

Ingredients

  • 4 cups cooked white rice (preferably day-old)
  • 2 eggs
  • 2 tbsp vegetable oil
  • 2 cloves garlic, minced
  • 1 tsp ginger, minced
  • 1 green or red chili, chopped (optional)
  • 1 small onion, finely chopped
  • 1/2 cup red bell pepper, diced
  • 1/2 cup green bell pepper, diced
  • 1/2 cup carrots, chopped or shredded
  • 2 tbsp soy sauce
  • 1 tbsp red chili sauce or sriracha
  • 1 tsp vinegar
  • Salt and black pepper, to taste
  • 1/4 tsp ajinomoto (optional)
  • 2 spring onions, chopped (for garnish)
  • Optional proteins: 1 cup cooked shrimp, chicken, or tofu, diced

Instructions

  1. Heat vegetable oil in a wok or large skillet over medium-high heat.
  2. Add garlic, ginger, and chopped chili. Sauté for 30 seconds until fragrant.
  3. Add chopped onions and cook until translucent.
  4. Stir in bell peppers and carrots. Stir-fry for 3–4 minutes until slightly tender but still crisp.
  5. Push the vegetables to one side of the pan and crack in the eggs. Scramble until cooked, then mix with the vegetables.
  6. Add cooked shrimp, chicken, or tofu if using. Stir to combine and heat through.
  7. Add the rice, breaking up any clumps. Stir-fry for 2–3 minutes.
  8. Season with soy sauce, chili sauce, vinegar, salt, pepper, and ajinomoto if using.
  9. Toss everything together until evenly coated and heated through.
  10. Garnish with chopped spring onions and serve hot.

Notes

  • Use cold, day-old rice for best texture and to avoid sogginess.
  • Adjust chili and chili sauce to control the spice level.
  • Omit egg and meat for a vegetarian or vegan version.

Nutrition

Find it online: https://thefamilycooking.com/chinese-style-sticky-rice/