Singapore Fried Rice
Singapore fried rice stands as a delightful fusion rice creation originating from Chinese cuisine. Bursting with vibrant colors, enticing aromas, spiciness, and a delightful array of flavors and textures, it has become a much-loved dish.
Ingredients
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
- ⅓ cup chopped spring onions (scallions or green onions)
- ¾ cup finely chopped cabbage or shredded cabbage
- ½ cup finely chopped carrots or shredded carrots
- ⅓ cup finely chopped capsicum or thinly sliced capsicum (bell pepper)
- ¼ cup finely chopped french beans
- 10 to 12 cashews or 1 tablespoon roasted peanuts
- ¼ teaspoon turmeric powder (ground turmeric)
- ¼ teaspoon kashmiri red chili powder or regular red chili powder
- ¼ teaspoon black pepper powder or white pepper powder
- ½ teaspoon Coriander Powder (ground coriander)
- ½ teaspoon Garam Masala or curry 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
- 1 to 2 tablespoons chopped spring onion greens – for garnish, optional
Instructions
Cooking Rice
- Rinse basmati rice very well in water till the water runs clear of starch. Then soak rice in enough water for 20 to 30 minutes. After 20 to 30 minutes drain the rice and keep aside.
- In a pot or pan take 4.5 cups water. Also add ½ teaspoon salt.
- Bring the water to a boil on high heat.
- 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 heat. Do not cover the pan with any lid.
- Cook till the rice grains are al dente (almost cooked) or cooked well.
- 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
- Meanwhile when the rice is cooling, you can prep the veggies. You can either shred or finely chop veggies.
- Feel free to add your choice of mix vegetables.
Making Singapore Fried Rice
- Heat oil in a heavy wok or pan. Keep the heat to a low and then add finely chopped garlic.
- After adding garlic, immediately add the dry red chilies (broken and seeds removed). You can add less red chilies if you prefer.
- Fry till the color of the red chilies change and darken a bit. Do not burn them
- Add chopped spring onions.
- Increase the heat to medium or high and stir fry onions for a minute.
- Then add 10 to 12 cashews. Stir fry for half a minute.
- Now add the mix chopped veggies – cabbage, carrots, capsicum, french beans. mix very well.
- On a medium to high heat, stir fry the veggies stirring often for 6 to 8 minutes or till your see some golden spots on the edges of the chopped veggies.
- Lower the heat. Then add kashmiri red chili powder or paprika or cayenne pepper, ground black pepper powder (or white pepper powder), coriander powder and garam masala powder.
- Mix very well.
- Add soy sauce, red chili sauce (or sriracha sauce) and tomato ketchup. Mix to combine the sauces with the rest of the stir-fried ingredients.
- Add the cooked rice. You can add rice in portions if you want. Season with salt as per taste. Mix gently but very well.
- Add rice vinegar or white vinegar. Mix again. Check the taste and you can add more of the ground spice powders, sauces or salt if you want.
- Add 2 to 3 tablespoons chopped spring onion greens.
- Serve Singapore Fried Rice hot or warm garnished with some spring onion greens if you like.
Nutrition
Calories: 422kcalCarbohydrates: 61gProtein: 7gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gSodium: 726mgPotassium: 363mgFiber: 4gSugar: 6gVitamin A: 4084IUVitamin C: 27mgCalcium: 68mgIron: 2mg
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