Singapore Veg Fried Rice Recipe

A variety of chopped veggies, ginger, garlic, sauces, and chilli oil are used to make the flavorful and spicy Singapore Veg Fried Rice. This popular Indo-Chinese dish is known for its hot flavor even though it is not native to Singapore. It has strong flavors, a smoky aroma, and a range of textures. It's often served in Indian-Chinese restaurants, but it's also quite easy to make at home. It's a great way to use up leftover rice and makes a great one-pot meal. 

Singapore Veg Fried Rice

Singapore Fried Rice a spicy main course to start with, I loved it so much that i made it so many times by now. One of the main thing which you need is chilli oil. So make sure you make that stuff first.

Jump to:

• About Singapore Fried Rice
• Ingredients
• Hacks 
• Singapore Veg Fried Rice Recipe Step by Step
• Expert Tips 
• FAQ 
• Variations 
• 📖 Recipe Card

About Singapore Fried Rice

Strong flavors and quick stir-frying are key components of this recipe. The basmati rice is boiled and then cooled to prevent the base from being mushy when stir-fried. We then sauté a range of vegetables, such as carrots, beans, cabbage, capsicum, and onions, with garlic, ginger, and green chilies to give it that unique Indo-Chinese flavor. 

The addition of chilli oil, which gives it color and a smoky kick, makes this version special. Lemon juice, soy sauce, and Indian-style masalas like garam spice enrich the dish. With each bite, you'll enjoy the flavor, crunch, and freshness. 

I usually make this when I want something spicy but don't want to spend a lot of time in the kitchen. It's also a great way to use up veggie leftovers and leftover rice. Just the way I like it, lots of flavor in one pan. What's best about it? It only needs a few ingredients and comes together quickly. After a long day, it has become one of my favorite comfort food recipes. 

More Fried Rice Recipes

Veg Fried Rice

Egg Fried Rice

Chicken Fried Rice

Why This Recipe Works 

This fried rice is a success because of the perfect balance of flavors—tangy, spicy, and just a touch smoky. Using cooked rice that has cooled makes a big difference because it keeps the grains separate and gives the fried rice the perfect texture. The quick high-heat cooking keeps the vegetables slightly crunchy, making every bite great. 

Plain oil absolutely cannot match its richness, smokiness, and stunning color that chili oil provides. It is interesting and comforting due to the combination of Chinese sauces and Indian masalas. What's the best? Using whatever vegetables you have to have on hand, such as tofu, paneer, or baby corn, makes it simple to switch things up. No matter how many times you make this recipe, it never seems to get old. 

Why I Love This Recipe

Spicy fried rice, especially when home cooked, has a very satisfying quality. I love how everything comes together so quickly after I've chopped everything. This is my favorite dinner when I'm craving comfort food with a kick. It also does a great job of using up leftover rice, which leads to less waste and more flavor. 

My family loves this, especially on movie nights or for a full Sunday meal. When I was a college student, I remember buying this from a small Indo-Chinese cart outside of college. It would come hot and tasty in a paper package. These days, recreating it at home is nostalgic and fun. Sometimes I even wrap it in foil and take it on road trips because it is usually a hit and keeps up so nicely.

Ingredients

Basmati Rice – 5 cups cooked and cooled: Long-grain basmati is perfect for this recipe since it stays fluffy and doesn't clump. It's important to let the rice cool before using it; I usually make it the night before or chill it by spreading hot rice on a plate. Each grain holds its unique flavor and successfully absorbs the flavors in this way. 

● Ginger – 1 tbsp finely chopped and Garlic – 6 cloves finely chopped: These two are the real flavor enhancers in this recipe. As soon as they touch the hot oil, an aroma fills the kitchen. They make a warm, slightly spicy base and really give it that stir-fry feel. 

● Green Chillies – 2 chopped finely and Dry Red Chilli – 2: These give it a little heat and a hint of smoke. I keep them mild so that everyone at home can enjoy them, but you can easily adjust the amounts to suit your preferred level of spice. 

● Onion – 1 sliced thinly: I always sauté this till golden because it balances the spiciness with a little sweetness and depth. Although it's small, it perfectly balances the flavors. 

● Carrot – 1, Beans – 10, Cabbage – 1 cup, Capsicum – 1 (all finely chopped): This vibrant vegetable mixture adds crunch and texture. They also provide vegetables a nutritious boost, and using finely chopped vegetables speeds up the stir-fry process. 

● Soy Sauce – 1 tbsp: The salty, umami flavor that completes the fried rice is added with just a spoonful. It is a key element of every Indo-Chinese cuisine. 

● Chilli Oil – 3 tbsp: This is what makes the food even more unique. It gives you that restaurant taste that leaves you wanting more, along with a great color and a smokey fire. 

Hacks 

● Use leftover rice: An excellent method to use up leftover rice from the previous day is to make fried rice. Because it's drier and firmer than newly made rice, it doesn't clump together or turn mushy when stir-fried. To make mixing in the pan easier, just take it out of the fridge a bit early. 

● Microwave the chopped vegetables: Before stir-frying, microwave your chopped vegetables for 4 to 5 minutes to soften them a bit. You'll save time because you won't need to keep them cooking for very long. It also maintains the crispness and color of the vegetables. 

● Homemade chilli oil: If you have a few minutes, make some homemade chilli oil. Heat the oil and add the red chilli flakes, dry red chiles, and a small pinch of crushed garlic. It smells amazing and adds a tempting smoky flavor to your rice. 

● Frozen mixed veggies: Too busy to chop? Using frozen mixed vegetables is a great way to reduce down time. You can just thaw them before cooking to prevent releasing too much water in the pan. They are quite useful when you're short on time or have ran out of fresh food. 

Expert Tips 

Use Cooked and Cooled Rice 

Since freshly cooked rice is frequently overly soft and sticky, your fried rice may become mushy. Cooked and cold rice separates the grains and cooks well without clumping. 

Cook on High Heat 

High heat helps the cooking process and adds the delicate smoky flavor seen in restaurant-style fried rice. Just keep stirring to keep the ingredients from burning because it comes together quickly.

Storage: 

Any leftovers can be stored for up to one or two days in the refrigerator in an airtight container. To make it look better, reheat in a pan or microwave with a little water or chilli oil. Avoid reheating the vegetables more than once to preserve their crispness. 

Serving: 

This fried rice not only tastes great on its own but also enhances simple Indo-Chinese cuisine. I usually get gobi 65, manchurian, or quick chilli paneer. Even something as basic as a clear soup can be turned into a filling, satisfying meal. 

FAQ 

1. Can I skip chilli oil? 

Yes, you can skip it, but the rice has a deep flavor from the chilli oil and a lovely red color. If you don't have it, a great alternative is to mix red chilli powder or flakes with regular or sesame oil, then reheat it slightly before using. It adds a nice touch even though it won't be exactly the same. 

2. Can I use regular rice instead of basmati? 

If you don't have basmati rice on hand, you can use regular cooked rice or even short-grain rice. Just make sure it's not too starchy or overcooked. It needs to be cooled and slightly dry before stir-frying to avoid getting mushy. 

3. How to make it less spicy for kids? 

It is really easy to cut back on the spice. Simply remove the green chillies, cut back on the chilli powder, and even add a little spoonful of tomato ketchup to give it a mild, sweet taste that children usually enjoy. It still tastes great without the extra spice. 

4. Can I add protein to this? 

Of course! I often add paneer cubes, tofu, or scrambled eggs, depending on what's in the fridge. Just cook them separately or, after the vegetables are done, mix them in before adding the rice. It gives the meal a nice texture and makes it more filling. 

Variations 

Paneer Fried Rice: If you want to increase the protein level and add a little more healthiness to the dish, crumbled or cubed paneer is a great choice. I like to lightly sauté the paneer in a little oil before adding it to the rice because it adds a rich, soft bite that balances the crunch and spice. It seems that kids really like this version! 

Egg Version: For a simple version of egg-fried rice, just crack in two eggs, scramble them separately, and then mix them into the rice once the vegetables are cooked. You may also fry the eggs in the same pan as the vegetables to save time. This is a great option for a tasty and quick protein boost. 

Tandoori Twist:  Add a dash of tandoori masala or even roasted chilli. It enhances the rice's color and adds a toasted, smoky flavor that enhances the vegetables and chili oil. Don't overdo it, but keep in mind that a little goes a long way. 

Veggie Overload:  I often add baby corn, broccoli, mushrooms, or even zucchini, depending on what I happen to have in the kitchen. More colors and textures are excellent since it appears vibrant and adds a lot of nutrients. What an excellent way to keep the vegetable drawer clean!

Fried Rice Recipes You Will Love

📖 Recipe Card

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

Singapore Inspired Recipes