This Super quick and easy Singapore Fried Rice, is the variety you will find at regular Hawker centres in Malaysia and Singapore. It is different from the popular Chinese take-out menu in the West, by the same name.
Singapore Chicken Fried Rice
® This is a RAS signature Recipe©
♦Prep time: 10 min ♦Cook time:10 min ♦Yield: 4 Servings
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Singapore Chicken Fried Rice
Description
A quick and easy hawker-style dish that captures the vibrant flavors found in local markets across Singapore and Malaysia. Far from the typical Western takeout version, this dish is defined by its savory, salty, and mildly spicy depth that coats every grain of fluffy fragrant Jasmine rice. The chicken is velveted with cornstarch and sesame oil, ensuring it remains butter-tender as it is tossed on high heat with aromatic garlic, onions, and a colorful medley of mixed vegetables. It’s a fast-paced, high-heat masterpiece that balances the richness of scrambled eggs with a sharp, clean finish of white pepper.
Ingredients:
To Marinate the Chicken:
Instructions
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Cook the rice and spread it out on a tray to cool off a bit. You can also use day-old rice, which works well.
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Toss the chicken cubes with the ingredients mentioned for the marinade and set this aside briefly while you prepare the remaining ingredients.
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Beat the eggs lightly with some salt and pepper, and set them aside.
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Heat oil(3Tbsp) in a large wok till smoking. Add the sliced onion and saute briefly.
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Add in the marinated chicken and toss on HIGH heat, till the chicken is no longer pink.
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Next, add the minced garlic and keep tossing till the garlic no longer has a raw aroma to it.
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Then, add the chilli bean sauce and stir through to coat the chicken pieces evenly. Continue to toss the chicken on high heat for about two minutes, and it should be cooked. Cut through one piece to check; it should cut easily, like cutting butter. Do not overcook.
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Quickly, remove the cooked chicken from the wok. Add some more oil(2Tbsp) to the wok and add in the beaten eggs.
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Once the eggs are added, allow them to start to set a bit before you start to scramble them. Scramble the eggs, and before the scrambled eggs turn dry, add in the cooked, cooled rice.
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Toss and turn the rice continuously with a flat metal spatula, on the highest heat, while breaking the lumps. Fry in this manner till all the rice grains are separated and glossy. Add salt to taste(1 1/2tsp) and keep tossing.
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The rice should be heated through, and steam should be seen from the rice. You should also really start smelling the difference now, as the rice gets fried. This should take from 2-5 minutes, depending on the size of the wok and the heat of your burner.
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Now, add the frozen mixed vegetables straight to the rice. and continue to toss till they are thawed from the heat in the wok, and softened. This also helps the fried rice from tasting dry.
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Return the cooked chicken and stir again. Keep tossing on high heat once again till fragrant.
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Lastly, add in the white pepper powder and toss one final time.
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Garnish with the chopped Spring Onion Greens.
Note
- Chilli Bean Sauce is a sauce consisting of red chillies and fermented soya beans. It has a hot, salty, savoury flavour. I used Lee Kum Kee brand here.
- Instead of chicken, you can use prawns or a combination of both.
- While adding salt, to the rice, you may also add a little Light Soy sauce to season the rice.
- Key Ingredients: Rice, Chicken, Onion, Garlic, Eggs, Mixed Vegetables, Peanut oil, Chilli bean paste, seasoning.
