Singapore Fried Rice
A twist on a noodle dish of the same name. Singapore Fried Rice is a fast food classic which we often find on Chinese takeaway menus in Britain. Although this recipe has little to do with Singapore, it is spicy and full of fresh ingredients.
Singapore Fried Rice
Calories: 981kcal
Equipment
Ingredients
- 1 tbsp Rapeseed Oil
- 1 handful Petit Pois Peas frozen
- 1 handful Prawns small
- 1 slice Pork pre-cooked
- 1 slice Chicken Breast pre-cooked
- 1 Egg
- 1½ tbsp Curry Paste
- 200 g Long Grain Rice pre-cooked
- 1 tbsp Soy Sauce
- 1 Spring Onion
- 1 Red Chilli
Instructions
- Very thinly slice the pork and chicken into small strips
- Thinly slice the spring onion. Deseed and slice the chilli into strips
- Heat a wok and, when really hot, add the oil and the curry paste. Stir-fry for about 30 seconds
- Beat the egg and add this to the wok, stirring constantly. When the eggs starts to cook, throw in the pork, chicken, peas and prawns and stir-fry for about a minute or so
- Add the pre-cooked long grain rice (don't use Basmati, it doesn't work well) and fry for about 6 minutes. Press out any lumps with a wooden spoon or spatula
- Add the soy sauce and stir-fry for another 2 minutes before finally adding the spring onion and chilli and cooking for 1 more minute. Serve immediately!
Nutrition
Calories: 981kcal | Carbohydrates: 168g | Protein: 24g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 168mg | Sodium: 1094mg | Potassium: 474mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4329IU | Vitamin C: 69mg | Calcium: 112mg | Iron: 4mg