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Singapore Fried Rice

Prep Time10 minutes
Cook Time8 minutes
Course: Main Course, Side Dish
Cuisine: Asian, Chinese
Keyword: chicken, chickpeas, egg, long grain rice, pork, prawn, spring onions
Calories: 981kcal
Author: Chief Cook and Bottle Washer

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