Singaporean Spicy Fried Rice is a fast food classic, immensely popular not only in this small country, but the world over. It is a twist on the noodle dish that goes by almost the same name. It is often featured in Britain, on Chinese restaurant takeout menus.
This dish is spicy, robust, and very filling. A meal in itself, Singaporean Spicy Fried Rice will satisfy you, your family and friends, trust me!
Singaporean Spicy Fried Rice Recipe-
- 4 tbsp. sunflower oil
- 12 oz. shrimp
- 4 green onions, roughly chopped
- 8 large cloves of garlic, sliced
- 2 large Thai chili peppers, sliced
- 2 large chicken eggs
- 1 lb. pre-cooked long grain rice
- 8 oz. fresh (or frozen) green peas
- 1/2 tsp. chili powder
- 1 tsp. ground turmeric
- 1 tsp. garam masala
- 2 whole cloves, ground
- 1 star anise, ground
- 3 tbsp. soy sauce
- 2 tbsp. roasted, hot sesame oil
- Heat two tablespoons of the sunflower oil in a small skillet over medium-high heat.
- Flash fry the shrimp, garlic, chilis, and green onions for just a couple minutes, then set aside for now.
- Whisk the eggs, then fry them in the remaining tablespoon of sunflower, making a simple omelette. Roll the omelet up, and crosscut the roll into strips about 1″ wide each.
- Now heat the remaining sunflower oil in a wok over high flame until smoking hot. Add in partially cooked prawns, garlic, chilis and green onions. Cook on high heat just long enough to cook the shrimp through. Then, turn the heat down to medium, and add and stir in the peas and rice.
- Grind the star anise and cloves. Add and stir them into the mix along with the garam masala, turmeric and chili powder.
- Add and stir in the strips of omelet. Stir the entire mixture well, ensuring complete incorporation of all ingredients.
- Season the dish with the sesame oil and soy sauce. Serve your Singaporean Spicy Fried Rice right away, while nice and hot.
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