Singapore Fried Rice (Indo Chinese Fried Rice)
My Singapore fried rice is a one-skillet dinner that packs in protein, vegetables and a TON of flavor to bring you one delicious meal. Growing up, this Indo-Chinese fried rice was a dinner time staple at my house.
Equipment
- 12 inch Nonstick Skillet
Ingredients
Sauce
- 2 tbsp soy sauce
- 2 tbsp Shaoxing wine (or substitute cooking sherry or chicken broth)
- 1 tbsp (17g) ketchup
Protein
- 6oz (1/2 small) chicken breast, thinly sliced
- 3.5oz (105g) shrimp, thawed
- 2 whole eggs, lightly beaten
Singapore Fried Rice
- 3 (27g) scallions, chopped
- 2 cloves garlic, finely chopped
- 1/2 (50g) small white onion, finely chopped
- 1/2 (90g) bell pepper, finely chopped
- 2 tsp (8g) oil, divided
- 1.5 cup (85g) coleslaw mix
- 1 cup (165g) cold, day-old cooked basmati rice (or any long grain white rice)
- 1 tbsp curry powder
- salt & pepper, to taste
- cilantro garnish, optional
Instructions
- Start by making your sauce. In a small bowl, add the soy sauce, Shaoxing wine and ketchup. (You may substitute cooking sherry or chicken broth for the wine, if desired). Set sauce aside.
- Heat a large nonstick skillet over medium heat.
- Once pan is hot, drizzle in 1 tsp of oil, and add your thinly sliced chicken breast.
- Cook for 2 minutes, stirring occasionally. Chicken should be mostly cooked through.
- Add shrimp to the same pan with the chicken, and season with salt and pepper to taste. (About 1/4 tsp of each).
- Cook for another 2 minutes or until shrimp is opaque and plump, and chicken is cooked through. Remove cooked chicken and shrimp from pan and set aside.
- In the same pan, add your beaten egg, and scramble lightly, for about 30 seconds. I like to softly scramble my eggs because I will be cooking them more with the rice and love soft and fluffy scramble eggs. Set eggs aside with the chicken and shrimp.
- In the same hot pan, drizzle in 1 tsp of oil. Add the chopped onion, bell pepper, coleslaw mix and garlic.
- Stir fry vegetables for about 6 minutes, or until garlic is fragrant and cabbage is cooked.
- Add in the cold rice, curry powder and chopped scallions. Stir to combine and cook for one minute.
- Add in the chicken, shrimp, and egg. Drizzle on the sauce, and mix together to combine.
- Stir fry for 2 minutes, and top with cilantro if desired.
- Serve with a green salad or a cucumber salad.
NOTE
Nutrition information for this recipe is provided below. For more information on the nutrition facts provided on this site, please visit our nutrition disclaimer.
Nutrition
Nutrition Facts
Singapore Fried Rice (Indo Chinese Fried Rice)
Serving Size
165 g
Amount per Serving
Calories
221
% Daily Value*
Fat
5
g
8
%
Carbohydrates
21
g
7
%
Protein
23
g
46
%
* Percent Daily Values are based on a 2000 calorie diet.
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