Singapore Fried Rice

Last updated on: March 10, 2026

Jump to Recipe

I’m a bit obsessed with fried rice recipes like this Singapore Fried Rice.

Not in a dramatic, write-it-a-love-song kind of way… but close.

It’s the midweek dish I turn to when I’m hungry, tired, and not in the mood to follow a recipe that involves six pans, a blowtorch, or a spiraliser.

Just one wok. One plan. And a fridge that probably has just enough stuff in it to make it work.

This Singapore Fried Rice has become a bit of a weeknight staple in my kitchen.

Packed with protein, a little spicy, and full of colourful veg, it hits that sweet spot between comforting and exciting.

The prawns and chicken make it feel like a proper meal, and the curry powder gives it that takeaway-style flair—without the questionable oil slick.

Best of all? It’s ready in about 30 minutes and uses ingredients I usually have knocking about. No faff, just flavour.

What is Singapore Fried Rice?

Singapore Fried Rice is a popular UK takeaway dish – not actually from Singapore, confusingly enough.

It’s made with stir-fried rice, prawns, chicken, egg, and veggies, all tossed in soy sauces and curry powder for a bold, smoky, slightly spicy flavour. Think egg-fried rice meets curry house… in a really good way.

You’ll usually find it on Chinese takeaway menus across Britain, but making your own at home is cheaper, fresher, and (in this case) way higher in protein. It's perfect for gym-goers, food preppers, or anyone who just loves a colourful bowl of something warm and tasty.

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.

High-Protein Singapore Fried Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

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

Cook Mode Prevent your screen from going dark

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

Keeping Singapore Fried Rice Fresh For Later

To Store

Cool your Singapore Fried Rice and pop it into airtight containers. Keep in the fridge for up to 3 days. It actually gets more flavourful by day two – if you can wait that long.

To Reheat

Microwave for 1–2 minutes, stirring halfway through. Or reheat in a frying pan with a splash of water for a fresher texture and to revive the rice.

To Freeze

Don't.

FAQs About Singapore Fried Rice

Is Singapore Fried Rice actually from Singapore?

Nope! It’s a UK invention with Chinese and Southeast Asian influences. Singapore had nothing to do with it – but the name stuck.

Can I make Singapore Fried Rice vegetarian?

Absolutely. Ditch the chicken and prawns, and add tofu or extra veg like mushrooms or edamame. Just up the seasoning so it still packs a punch.

Do I need day-old rice for Singapore Fried Rice?

You don’t have to, but it helps. Fresh rice is wetter and can go mushy in a hot pan. Chilling it firms it up for better texture.

Is Singapore Fried Rice spicy?

A little, thanks to curry powder and optional chilli flakes. It’s more warm than fiery, but you can dial it up or down to suit your taste.

Can I swap out the proteins in Singapore Fried Rice?

Definitely. Leftover roast meat works well, or even tempeh or plant-based chicken if you’re going veggie. Just keep it stir-fry-friendly and high in protein.

If you liked this Singapore Fried Rice, try these:

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!