Why You’ll Love This Recipe
Singapore Fried Rice is fast, flavorful, and incredibly satisfying. It’s a great way to repurpose leftover rice and make a full meal in one pan. With the perfect balance of heat, spice, and umami, it stands out from classic fried rice recipes. It’s also easy to customize based on your taste and dietary preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cooked white rice (preferably day-old)
eggs
vegetable oil
garlic, minced
ginger, minced
green chili or red chili (optional, for heat)
onion, finely chopped
bell peppers (red and green), diced
carrots, chopped or shredded
spring onions, chopped
soy sauce
red chili sauce or sriracha
vinegar
salt
black pepper
ajinomoto (optional)
Optional proteins:
shrimp, chicken, or tofu (cooked and diced)
Directions
- Heat oil in a wok or large skillet over medium-high heat.
- Add garlic, ginger, and chopped chilies. Sauté for 30 seconds until fragrant.
- Add onions and cook until translucent, then stir in bell peppers and carrots. Stir-fry until slightly tender but still crisp.
- Push veggies to the side of the pan and scramble the eggs in the same pan. Mix into the vegetables once cooked.
- Add cooked chicken, shrimp, or tofu if using. Stir to combine and heat through.
- Add the cooked rice, breaking up any clumps. Stir-fry for 2–3 minutes.
- Season with soy sauce, chili sauce, vinegar, salt, pepper, and ajinomoto if using.
- Toss everything together until evenly coated and heated through.
- Garnish with chopped spring onions and serve hot.
Servings and timing
Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Variations
- No Egg: Omit egg or replace with plant-based alternatives.
- Vegetarian: Skip the meat and load up with extra veggies or paneer.
- Extra Spicy: Add more fresh chilies, chili oil, or extra hot sauce.
- Low-Sodium: Use low-sodium soy sauce and reduce added salt.
- Basmati Rice: Use basmati rice for a slightly different texture and aroma.
Storage/Reheating
Store leftover Singapore Fried Rice in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or oil, or microwave in a covered dish until hot. It’s best enjoyed fresh, but leftovers make a great next-day meal.
FAQs
Is Singapore Fried Rice from Singapore?
No, it’s a spicy Indo-Chinese dish that’s popular in Indian Chinese cuisine, not a traditional Singaporean recipe.
Can I use freshly cooked rice?
It’s better to use day-old rice because it’s drier and prevents the dish from turning mushy.
What makes it different from regular fried rice?
Its bold, spicy flavors from chili sauce, garlic, and vinegar give it a distinct Indo-Chinese flair.
Is it vegetarian?
It can be! Just leave out the meat and egg or use plant-based alternatives.
What kind of rice should I use?
Long-grain or basmati rice works best for the fluffy texture.
How spicy is this dish?
It’s moderately spicy by default, but you can adjust the heat level to your liking.
Can I add other vegetables?
Yes, cabbage, peas, and green beans are great additions.
Do I need a wok to make it?
A wok helps with even stir-frying, but any large skillet or pan will work.
Can I make it in advance?
Yes, but for the best taste and texture, it’s ideal to serve fresh.
What pairs well with Singapore Fried Rice?
It goes well with chili paneer, Manchurian gravy, or stir-fried vegetables.
Conclusion
Singapore Fried Rice is a fiery, flavorful twist on traditional fried rice that’s perfect for spice lovers and fans of Indo-Chinese cuisine. Quick to make and endlessly versatile, it’s a great weeknight meal that brings the taste of your favorite takeout right to your kitchen.
PrintSingapore Fried Rice
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Indo-Chinese
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
- Heat vegetable oil in a wok or large skillet over medium-high heat.
- Add garlic, ginger, and chopped chili. Sauté for 30 seconds until fragrant.
- Add chopped onions and cook until translucent.
- Stir in bell peppers and carrots. Stir-fry for 3–4 minutes until slightly tender but still crisp.
- Push the vegetables to one side of the pan and crack in the eggs. Scramble until cooked, then mix with the vegetables.
- Add cooked shrimp, chicken, or tofu if using. Stir to combine and heat through.
- Add the rice, breaking up any clumps. Stir-fry for 2–3 minutes.
- Season with soy sauce, chili sauce, vinegar, salt, pepper, and ajinomoto if using.
- Toss everything together until evenly coated and heated through.
- 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
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 820mg
- Fat: 13g
- Saturated Fat: 2.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 110mg
