Singapore 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.
Equipment
- Wok
Ingredients
- 1 tablespoon Oil
- 5 cups Basmati Rice or Jasmine Rice cooked and cooled
Aromatics
- 1 tablespoon Ginger peeled & finely chopped
- 6 cloves Garlic peeled & finely chopped
- 2 no Green Chillies chopped finely
- 2 no Dry Red Chilli
- 1 medium Onion peeled & sliced thinly
Vegetables to Use
- 1 medium Carrots finely chopped
- 10 no Green Beans finely chopped
- 1 cup Cabbage finely chopped
- 1 medium Capsicum finely chopped
Spices & Seasonings
- 1 tablespoon Soy Sauce
- 1 tablespoon Lemon Juice
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Black Pepper Powder
- 1 teaspoon Garam Masala Powder
- 3 tablespoon Chilli Oil
- 1 tablespoon Sugar
- ½ teaspoon Ajinomoto
- Salt to taste
- 3 tablespoon Coriander Leaves finely chopped
Instructions
- Pre-pre- Begin by chopping all the veggies, including the carrots, beans, cabbage, capsicum, and onions, to ensure that everything cooks quickly and evenly. If you don't have any leftover from the day before, Make a new batch of rice and place it on a dish to cool completely. Since heated rice breaks quickly when tossed, it is important to use cooled rice. To speed up the stir-frying procedure, Microwave all of the chopped vegetables together for four to five minutes. They are a little softer, but they still have crunch.
- Stir-frying - Once everything is ready, heat oil in a wok or deep kadai until it's almost smoking hot, which helps give the rice the texture of classic fried rice. First, add the green chilies, garlic, and ginger, all thinly chopped. let the dry red chiles cook until fragrant, then add them for a little smokiness. then add the sliced onions and cook until they are soft and starting to turn yellow. Then add the microwaved vegetables and stir-fry them for a few minutes over high heat to get the lovely wok-tossed texture.
- Bringing It Together - Use just enough garam masala, salt, sugar, pepper, and chilli powder to coat everything in flavor. Next carefully mix in the rice, being careful not to break it. A generous amount of chilli oil is followed by a few drops of soy sauce and lemon juice. After a few more minutes of tossing over high heat, the rice is cooked through and beautifully coated with the sauces and spices. For a fresh, herbal touch, turn off the heat and add a big handful of chopped coriander leaves just before serving.
Nutrition
Serving: 1servingsCalories: 439kcalCarbohydrates: 69gProtein: 7gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gSodium: 281mgPotassium: 314mgFiber: 3gSugar: 7gVitamin A: 3691IUVitamin C: 52mgCalcium: 55mgIron: 1mg
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