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singapore fried rice recipe, how to make veg singapore fried rice recipe

singapore fried rice recipe with step by step pics. one of the fusion rice varieties from the indo chinese cuisine is singapore fried rice. this veg fried rice recipe has got nothing to do with singapore. its a spicy rice variety that is a part of the menu of many indo chinese restaurants and even street food stalls in india.

i make singapore fried rice similar to the way i make singapore fried noodles. this fried rice dish is spicy and tastes too good. you don’t need any accompanying dish with it. you can serve singapore fried rice with any sauce of your liking or even serve it plain.

to make singapore fried rice, you need cooked rice. you can steam or cook rice before or use leftover rice. if using leftover rice, then add 3 to 3.5 cups of leftover rice.

when cooking rice for recipes like these, the rice grains are cooked till al dente. i generally cook the rice grains well as i do not want any stomach upsets in the family, which can happen if the rice grains are even a bit uncooked. the flip side of this is that when mixing the rice grains break. i care more about the health than the looks of the recipe and it is fine with me if the rice grains break while cooking.

while making such recipes where a lot of veggies are used, you can use a food chopper or a food processor to save time and effort on cutting the vegetables.

this is a spicy recipe as red chilies are used, which also gives smoky pungent notes in the recipe. to reduce the spiciness you can add less red chilies and less of the sriracha sauce or red chilli sauce.

if you are looking for more indo chinese recipes then do check veg fried rice, schezwan fried rice, chilli paneer5 spice rice and veg american chopsuey recipe.

singapore fried rice recipe below:

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singapore fried rice recipe
prep time
15 mins
cook time
15 mins
total time
30 mins
 

singapore fried rice is one of the fusion rice varieties from the indo chinese cuisine.

course: main
cuisine: Indo Chinese
servings: 3
calories: 438 kcal
author: dassana amit
ingredients (1 cup = 250 ml)
for cooking rice:
  • 1 cup basmati rice or any long grained rice
  • 4.5 cups water
  • ½ teaspoon salt
for stir frying:
  • 3 tablespoons oil - sesame or peanut or sunflower oil
  • ½ tablespoon finely chopped garlic
  • 2 to 3 dry red chilies - broken and seeds removed
  • cup chopped spring onions
  • ¾ cup finely chopped or shredded cabbage
  • ½ cup finely chopped carrots or shredded carrots
  • cup finely chopped capsicum or thinly sliced capsicum
  • ¼ cup finely chopped french beans
  • 10 to 12 cashews or 1 tablespoon roasted peanuts
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon kashmiri red chili powder or regular red chili powder
  • ¼ teaspoon black pepper powder or white pepper powder
  • ½ teaspoon coriander powder
  • ½ teaspoon garam masala powder
  • ½ tablespoon soy sauce (naturally fermented or naturally brewed)
  • ½ tablespoon red chili sauce or sriracha sauce
  • 2 tablespoons tomato ketchup
  • ½ teaspoon rice vinegar or white vinegar or apple cider vinegar
  • salt as required
  • 2 to 3 tablespoons chopped spring onion greens
  • some chopped spring onion greens for garnish
how to make recipe
cooking rice:
  1. rinse 1 cup basmati rice very well in water till the water runs clear of starch. then soak rice in enough water for 30 minutes. after 30 minutes drain the rice and keep aside.

  2. in a pot or pan take 4.5 cups water. also add ½ teaspoon salt.

  3. bring the water to a boil on high flame.

  4. when the water comes to a rolling boil, add the rice. gently stir with a fork or spoon.

  5. cook the rice uncovered on medium to high flame. this is the rapid boiling method of cooking rice. hence no need to cover the pan with any lid.

  6. cook till the rice grains are al dente (almost cooked) or cooked well.

  7. then in a colander or strainer, strain the rice. gently rinse the rice with running water. this will stop cooking of the rice. cover and keep the rice aside till it cools down. the rice has to be cooled at room temperature before you add it to the stir fried veggies.

chopping veggies:
  1. meanwhile when the rice is cooling, you can prep the veggies. you can either shred or finely chop veggies. 

  2. you can add your choice of mix vegetables.

making singapore fried rice:
  1. heat 3 tablespoons oil in a heavy wok or pan. keep the flame to a low and then add ½ tablespoon finely chopped garlic. 

  2. after adding garlic, immediately add 2 to 3 dry red chilies (broken and seeds removed). you can add less red chilies if you want.
  3. fry till the color of the red chilies change and darken a bit. do not burn the chilies.

  4. then add ⅓ cup chopped spring onions.

  5. increase the flame to medium or high and stir fry onions for minute.

  6. then add 10 to 12 cashews. stir fry for half a minute.

  7. now add the mix chopped veggies - cabbage, carrots, capsicum, french beans. mix very well.

  8. on a medium to high flame, stir fry the veggies stirring often.

  9. stir fry for 6 to 8 minutes or till your see some golden spots on the edges of the chopped veggies.

  10. lower the flame. then add ¼ teaspoon kashmiri red chili powder, ¼ teaspoon black pepper powder (or white pepper powder), ½ teaspoon coriander powder and ½ teaspoon garam masala powder.

  11. mix very well.

  12. add ½ tablespoon soy sauce, ½ tablespoon red chili sauce (or sriracha sauce) and 2 tablespoons tomato ketchup. mix again very well.

  13. add the cooked rice. you can add rice in parts if you want. season with salt as per taste. mix very well.

  14. add ½ teaspoon rice vinegar or white vinegar. mix again. check the taste and you can add more of the spice powders, sauces or salt if you want.

  15. add 2 to 3 tablespoons chopped spring onion greens.

  16. serve veg singapore fried rice hot or warm.

recipe notes

approximate nutrition info per serving:

Nutrition Facts
singapore fried rice recipe
Amount Per Serving
Calories 438 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 2g 10%
Sodium 729mg 30%
Potassium 415mg 12%
Total Carbohydrates 63g 21%
Dietary Fiber 3g 12%
Sugars 7g
Protein 7g 14%
Vitamin A 85.2%
Vitamin C 84%
Calcium 5.8%
Iron 9.7%
* Percent Daily Values are based on a 2000 calorie diet.
 


how to make singapore fried rice recipe:

cooking rice:

1. rinse 1 cup basmati rice very well in water till the water runs clear of starch. then soak rice in enough water for 30 minutes. after 30 minutes drain all the water from the rice and keep aside.

2. in a pot or pan take 4.5 cups water. also add ½ teaspoon salt.

3. bring the water to a boil on high flame.

4. when the water comes to a rolling boil, add the rice. gently stir with a fork or spoon. cook the rice uncovered on medium to high flame. this is the rapid boiling method of cooking rice. hence no need to cover the pan with any lid.

5. cook till the rice grains are al dente (almost cooked) or cooked well.

6. then in a colander or strainer, strain the rice. gently rinse the rice with running water. this will stop cooking of the rice. cover and keep the rice aside till it cools down. the rice has to be cooled at room temperature before you add it to the stir fried veggies.

7. meanwhile when the rice is cooling, you can prep the veggies. you will need ⅓ cup chopped spring onions, ¾ cup finely chopped or shredded cabbage, ½ cup finely chopped carrots or shredded carrots, ⅓ cup finely chopped capsicum or thinly sliced capsicum and ¼ cup finely chopped french beans. you can add your choice of mix vegetables. you can add onions instead of spring onions. do chop the french beans finely so that they cook well.

making singapore fried rice:

9. heat 3 tablespoons oil in a heavy wok or pan. keep the flame to a low and then add ½ tablespoon finely chopped garlic. you can use sesame or peanut or sunflower oil.

10. after adding garlic, immediately add 2 to 3 dry red chilies (broken and seeds removed). you can add less red chilies if you want.

11. fry till the color of the red chilies change and darken a bit. do not burn the chilies.

12. then add ⅓ cup chopped spring onions.

13. increase the flame to medium or high and stir fry onions for minute.

14. then add 10 to 12 cashews. you can add 1 tablespoon roasted peanuts instead of cashews.

15. stir fry for half a minute.

16. now add the mix chopped veggies – cabbage, carrots, capsicum, french beans.

17. mix very well.

18. on a medium to high flame, stir fry the veggies stirring often.

19. on a medium to high flame stir fry for 6 to 8 minutes or till your see some golden spots on the edges of the chopped veggies.

20. lower the flame. then add ¼ teaspoon kashmiri red chili powder, ¼ teaspoon black pepper powder or white pepper powder, ½ teaspoon coriander powder and ½ teaspoon garam masala powder.

21. mix very well.

22. add ½ tablespoon soy sauce (i have used naturally fermented soy sauce), ½ tablespoon red chili sauce or sriracha sauce and 2 tablespoons tomato ketchup.

23. mix again very well.

24. add the cooked rice. you can add rice in parts if you want.

25. season with salt as per taste.

26. begin to mix.

27. mix very well.

28. add ½ teaspoon rice vinegar or white vinegar. mix again. check the taste and you can add more of the spice powders, sauces or salt if you want.

29. add 2 to 3 tablespoons chopped spring onion greens.

30 serve veg singapore fried rice hot or warm. for more tasty indo chinese recipes you can check this collection of 10 best indo chinese recipes.




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This post was last modified on November 10, 2017, 5:17 pm

    Categories Indian Street FoodIndo-Chinese RecipesPopular Indian RecipesRice RecipesVegan Recipes