Singapore Fried Rice

Recipe For Singapore Fried Rice

A twist on a noodle dish of the same name, Singapore Fried Rice is a fast food classic often featured on Chinese takeaway menus in Britain. Spicy and full of fresh ingredients, it may have little to do with Singapore, but it makes tempting comfort food.

Indeed, it would seem that Singapore fried rice is something of a misnomer; it has nothing to do with the city state. Still, things could be worse and far be it from me to go about changing the name of a delicious takeaway meal. It’ll sit beautifully beside your chicken chow mein.

How To Make Singapore Fried Rice

Like all fried rice dishes – my recipe for egg fried rice, for instance – Singapore fried rice is an excellent way of using up leftover boiled rice. But unlike most uses for leftovers, day old rice is an absolute requirement. Boiled, left to cool and refrigerated, rice loses much of its sticky starch and moisture, leaving you with a grain that’s easy to work with.

This is the type of dish you could easily get fancy with, but things are better left simple. When choosing your prawns, for instance, sidestep the king prawns and make a beeline for the smaller varieties, usually found in frozen aisles at the supermarket.

Fried Rice Recipe

Having said that, you may fancy a little extra protein. Should your fridge contain leftover chicken, or even a thigh you can quickly roast up, shred it and throw that in too. Chicken works beautifully with this moreish bowl of spicy fried rice.

Singapore Fried Rice

Serves 2


  • 3 tbsp sunflower oil
  • 100g prawns
  • 2 spring onions, roughly chopped
  • 1 clove of garlic, sliced
  • 1 large red chilli, sliced
  • 1 egg
  • 200g leftover rice, long grain
  • a handful of garden peas
  • ¼ tsp chilli powder
  • ¼ tsp turmeric
  • ¼ tsp garam masala
  • 1 clove, ground
  • ½ star anise, ground
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil


  1. Heat 1 tbsp of sunflower oil in a small frying pan. Flash fry the prawns, spring onions, garlic and chilli. Set aside.
  2. Gently whisk the egg, fry in a little oil to make a simple omelette. Roll and slice into 1cm strips.
  3. Heat the remaining sunflower oil in a wok until smoking. Add the prawns, spring onions, garlic and chilli, followed immediately by the rice and peas.
  4. Grind your clove and star anise. Add to the mix along with the chilli powder, turmeric and garam masala.
  5. Ensure everything is incorporated, including the omelette, before seasoning the rice with the soy sauce and sesame oil. Serve immediately.

Chinese Takeaway Singapore Fried Rice Spicy Singapore Fried Rice Recipe

Cost: Using less expensive varieties of prawns and few ingredients of expense, this comforting meal for two should set you back under £1.70.

40 comments on “Singapore Fried Rice

  1. MarlisB
    April 12, 2015 at 2:17 pm

    I guess I am boiling a pot of rice today. Great recipe, my family will love it!

    • frugalfeeding
      April 27, 2015 at 10:49 pm

      I hope it went down well!

      • MarlisB
        April 30, 2015 at 3:14 pm

        I managed to make it too dry somehow. Next time I’ll add some pineapple. But otherwise it was great!

        • frugalfeeding
          May 10, 2015 at 10:24 pm

          How strange! Still, I’m glad you enjoyed it.

  2. tinywhitecottage
    April 12, 2015 at 4:43 pm

    Nice. I don’t usually add these types of spices to fried rice but know I must! Sounds fantastic.

    • frugalfeeding
      April 27, 2015 at 10:48 pm

      I don’t either, but they work well for this recipe 🙂

      • Julie Reynolds
        January 11, 2019 at 12:31 am

        What kind of Chilli powder should be used?

  3. Karista
    April 12, 2015 at 5:03 pm

    Oh this looks delish! Love the spices you’ve used here, so flavorful. A perfect weeknight meal!

    • frugalfeeding
      April 27, 2015 at 10:48 pm

      Thank you, Karista – you’re right, it’s great as a quick meal.

  4. Tortilla for tea
    April 13, 2015 at 11:53 am

    I really like this recipe – one of our family favourites for leftover rice is eggy rice, so it would be great to try this as an alternative!

    • frugalfeeding
      April 27, 2015 at 10:47 pm

      Thank you – I also make eggy rice, but this changes things up a little.

  5. Kirsten
    April 13, 2015 at 3:38 pm

    This looks delicious! I confess to being a complete rice addict – I could happily eat it three times a day, every day, in some form or other!

    • frugalfeeding
      April 27, 2015 at 10:47 pm

      Me too – probably the most comforting, moreish carb? It’s hard to say. Potato is awfully nice.

      • Kirsten
        April 29, 2015 at 10:22 am

        I think so – probably because it is so versatile, savoury or sweet (hmmm, rice pudding!!). I have to be in the mood for potato, whereas rice . . . whenever, wherever!

        • frugalfeeding
          May 10, 2015 at 10:17 pm

          Oh yes, it’s all about rice pudding. Have you seen my recipes for it?

          • Kirsten
            May 11, 2015 at 2:31 pm

            No, I haven’t, but I shall go and have a look. Always on the look out for rice pudding recipes 🙂

  6. Anne Bonney
    April 13, 2015 at 5:29 pm

    Love Singapore Noodles – I am looking forward to trying this rice version! And crispy beef, and pork satay, and . . .

    • frugalfeeding
      April 27, 2015 at 10:46 pm

      I can’t get enough of making my own homemade takeaway classics.

  7. Conor Bofin
    April 13, 2015 at 8:24 pm

    A very nice twist on the noodles. Delicious.

    • frugalfeeding
      April 27, 2015 at 10:46 pm

      And gluten free as someone else pointed out!

  8. Rebecca
    April 22, 2015 at 1:12 pm

    This is an excellent gluten free alternative to the noodles, with all the flavour still included. Thanks for the recipe 🙂

    • frugalfeeding
      April 28, 2015 at 1:06 pm

      I hadn’t even thought of this – what an excellent point!

  9. Aimee Mackintosh
    April 28, 2015 at 8:43 pm

    Am probably not reading the recipe well, but what are the “precooked ingredients” in step 3, other than rice and omelette? If the omelette, I guess it could have gone in later as it will only serve to cook the egg even more when it goes into a heated wok. The prawns and the spices do not count as precooked either?

    • frugalfeeding
      April 28, 2015 at 11:23 pm

      Apologies for not being clear enough, I’ve amended the recipe accordingly!

      • Aimee Mackintosh
        April 29, 2015 at 9:46 am

        Many thanks and apologies for nit-picking, but I just could not figure out what was precooked.

        Importantly, I omitted to also issue a big thanks for your blog which I visit regularly, enjoy much, and cook even more from. The amount shown at the bottom of a recipe really thrills me to no end, as it then puts a benchmark for my own cost. As you say in this recipe, the dish can easily get fancy, but when I make one of your recipes the first time, I stick to it fully in order to approximate the cost. To eat frugally re cost but grandly re taste really is such a thrill (and sometimes so difficult to achieve – all the more fun when it works).
        Singapore fried rice is on the menu for tonight! Thanks!

  10. donna
    May 31, 2015 at 9:39 am

    Could you use the recipe with noodles? I love Singapore chow mein, by far my favourite dish from the Chinese and I’ve been trying to find a good recipe for a long time! Thanks in advance

    • frugalfeeding
      June 11, 2015 at 1:08 pm

      Yes! Of course – I’ve actually made it with noodles myself.

  11. plasterers bristol
    October 23, 2015 at 6:39 am

    sounds lovely this, will be giving this ago over the weekend. Thanks for posting.


  12. Denise O'Dwyer
    June 12, 2016 at 12:45 pm

    Very delicious spices. I love Star Anise and have only every used it whole. Well done 🙂

  13. uday
    December 4, 2016 at 2:27 am

    Turned out very well, I replaced prawns with cooked chicken breast cut into slices.

    final result was delicious Singapore rice…thank you my family enjoyed it:)

  14. Dave
    May 4, 2018 at 11:09 am

    Hi I have some Singapore paste could that be used instead of the spices and when would I add the paste tia

  15. Clare Tilley
    November 13, 2018 at 1:22 am

    Love Singapore fried rice! Just made this and it was excellent!

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