Singapore Fried Rice Recipe

Last updated on: November 4, 2026

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Singapore fried rice is a British Chinese takeaway favourite made with curry-spiced rice, chicken, prawns, egg and vegetables. This homemade version gives you the same smoky, savoury flavour in one wok, with 48g of protein per serving and a cooking time of around 30 minutes.

Use cold cooked rice if you can. It stays separate in the pan and takes on the soy sauce and curry powder without becoming soft or claggy. The recipe serves four and works well for a quick dinner or next-day lunch.

What is Singapore Fried Rice?

Despite the name, Singapore fried rice is not a traditional Singaporean dish. In the UK it is best known as a Chinese takeaway-style fried rice seasoned with curry powder and soy sauce. Most versions combine cooked rice with egg, vegetables and one or more proteins, such as chicken, prawns or char siu.

This recipe uses chicken breast, prawns and eggs, so it is filling enough to serve as a complete meal. The curry powder provides the familiar takeaway flavour; chilli flakes can be added if you want more heat.

Key Ingredients

Cooked White Rice. Ideally cold from the night before – it fries up better and doesn’t go claggy. If you’ve ever had sad, sticky rice mush, this is why.

Chicken Breast. Lean, easy to cook, and a great base protein. Just slice it thin so it doesn’t hog all the wok space.

Prawns. Fast-cooking, sweet and juicy – a great contrast to the chicken and egg. Plus, they make the dish feel a bit fancy.

Eggs. The glue that brings it all together. Scrambled straight into the pan for that classic fried rice texture.

Red and Yellow Peppers. Bright, crunchy, and mildly sweet. They bring colour and a fresh bite to every forkful.

Carrots. Julienned into little matchsticks for maximum stir-fry potential. Adds a subtle sweetness and some crunch.

Peas. A humble freezer staple that brings a lovely pop of green and soft texture. Very underrated, if you ask me.

Broccoli. Chopped small so it doesn’t overpower, but still adds a nice bit of fibre and earthy flavour.

Red Onion. Slightly sweet when stir-fried, it balances the curry flavour beautifully and softens into the mix.

Curry Powder. The not-so-secret flavour bomb. Gives it that signature golden colour and bold, takeaway-style spice.

Dark & Light Soy Sauce. The combo gives depth (dark) and saltiness (light). Don’t skip either one if you want proper flavour.

Chilli Flakes. Optional, but a good way to turn up the heat without turning it into mouth lava.

Sesame Oil. A drizzle adds nutty richness and a slightly toasted aroma at the end. It's the finishing touch.

Olive or Rapeseed Oil. A neutral base for frying that keeps things crisp without overpowering the rest.

How to Make Singapore Fried Rice

Loosen the cold cooked rice with a fork and mix it with 1 teaspoon of sesame oil. Breaking up the grains now stops clumps forming in the wok.

Heat 1 teaspoon of oil in a large wok or frying pan over medium-high heat. Add the chicken and stir-fry for 3 to 4 minutes until browned and cooked through, then transfer it to a plate.

Add the remaining oil, followed by the onion, peppers, carrots, peas and broccoli. Stir-fry for about 3 minutes so the vegetables soften slightly but keep some bite.

Add the prawns and cook until they are hot throughout. If you are using raw prawns, cook them until they are pink and opaque.

Push everything to one side of the pan. Crack the eggs into the empty space, scramble until just set, then fold them through the vegetables and prawns.

Return the chicken to the pan. Add the curry powder, dark soy sauce, light soy sauce and chilli flakes, then stir for 1 minute until fragrant.

Add the rice and stir-fry over high heat for 2 to 3 minutes, tossing regularly so the grains heat evenly. Finish with the remaining sesame oil and serve immediately.

High-Protein Singapore Fried Rice

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Chicken, prawns, eggs & curry powder make this fakeaway rice dish your new weeknight favourite.

• Total Time: 30 mins
• Yield: 4 1x

Ingredients

Units MUS Scale 1x2x3x

• 180g cooked white rice (preferably chilled overnight)
• 320g chicken breast, cut into thin strips
• 220g peeled prawns (raw or cooked)
• 2 whole eggs
• 100g red and yellow peppers, diced
• 100g carrots, cut into matchsticks
• 100g peas
• 100g broccoli, chopped small
• 1 small red onion, finely sliced
• 2 tsp dark soy sauce (reduced-salt if preferred)
• 1 tsp light soy sauce
• 1 tbsp curry powder
• 1/2 tsp chilli flakes (optional)
• 2 tsp sesame oil
• 2 tsp olive oil or rapeseed oil
• Pinch of salt and black pepper

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Instructions

Place your cooked rice into a mixing bowl, drizzle with 1 tsp sesame oil, and loosen with a fork.

Heat 1 tsp olive oil in a wok or large frying pan over medium-high heat. Add the chicken strips and stir-fry for 3–4 minutes until browned and cooked through. Remove and set aside.

Add the remaining oil to the pan, then toss in the onion, peppers, carrots, peas, and broccoli. Stir-fry for 3 minutes until they start to soften. Add prawns and cook for another 2 minutes (or until pink and opaque if raw).

Push the mixture to one side of the pan. Crack in the eggs, scramble gently until just set, then fold into the veg and prawns.

Return the chicken to the pan. Add curry powder, soy sauces, chilli flakes, salt, and pepper. Stir well for 1 minute until fragrant.

Add the rice, breaking up any clumps with the back of a spoon. Stir-fry for 2–3 minutes until hot and evenly coated.

Taste, adjust seasoning if needed, and serve hot.

• Author: Scott Baptie
• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Main Course
• Method: Stove Top
• Cuisine: Chinese

Nutrition

• Serving Size: 1
• Calories: 420
• Fat: 12g
• Carbohydrates: 30g
• Protein: 48g

Storing and Reheating Singapore Fried Rice

Cool leftovers as quickly as possible, ideally within one hour. Divide the rice between shallow containers, cover and refrigerate. Use it within 24 hours.

Reheat the rice only once and make sure it is steaming hot throughout. A microwave works well if you stir halfway through, or reheat it in a frying pan with a small splash of water.

You can freeze Singapore fried rice. Cool it quickly, portion it into freezer-safe containers and freeze. Defrost it in the fridge, then reheat once until steaming hot.

FAQs About Singapore Fried Rice

Is Singapore fried rice actually from Singapore?

No. The version commonly sold in the UK is a British Chinese takeaway dish. Curry powder gives it the yellow colour and spiced flavour associated with the name.

Can I use freshly cooked rice?

Cold cooked rice gives the best texture because the grains are drier and less likely to stick. If you need to use freshly cooked rice, spread it on a tray and let the steam escape before frying.

Which curry powder should I use?

A standard mild or medium curry powder works well. Use mild for a family-friendly version or add chilli flakes separately if you want more heat.

Can I make it without prawns?

Yes. Leave the prawns out and add a little more chicken, egg or vegetables. Keep the cooking method the same.

Can I reheat Singapore fried rice?

Yes, provided it was cooled quickly and refrigerated. Reheat it only once and make sure it is steaming hot throughout.

If you enjoy takeaway-style rice dishes, try my Nasi Goreng or Chicken and Chorizo Jambalaya next.

More High-Protein Recipes to Try

Nasi Goreng (Indonesian Fried Rice). A fried rice classic that’s packed with bold, punchy Indonesian flavours and topped with a cheeky fried egg. If Singapore Fried Rice is your go-to weeknight fix, this one’s the weekend upgrade – spicier, smokier, and just as easy to throw together from fridge odds and ends.

Chicken and Rice. The ultimate high-protein comfort food combo, but with a lean, mean twist. This dish is simple but satisfying – juicy chicken breast, seasoned rice, and no faff. Perfect for batch cooking or when you just want something filling without the fuss.

Manchurian Chicken. A bold Indo-Chinese stir-fry that’s sweet, spicy, sticky, and totally addictive. Manchurian Chicken brings the flavour and pairs brilliantly with plain rice or noodles. If you liked the takeaway vibe of Singapore Fried Rice, this one’s a natural next step.

Leave Me A Comment Below

As always, I would love to hear how you find this recipe. If you make it, please come back and leave a comment below. Thanks!