The process of making Singapore fried rice is not that similar to that of West-African jollof rice, as there is no use of tomatoes. Tomatoes are replaced with soy sauce.

Cooking time

30 minutes

Recipe category

Main Meal

Recipe cuisine

Chinese

Cooking method

Sautéing

Recipe Yield

2 servings

Nutrition

Very high in calories.

Ingredients

1 cup of boiled long grain rice

3 tbsp sunflower oil

100g prawns

2 spring onions, chopped

1 clove of garlic, sliced

1 large red chili, sliced

1 egg

A handful of garden peas

Seasonings: ¼ tsp chilli powder, ¼ tsp turmeric, ¼ tsp garam masala, ½ ground star anise

1 tbsp soy sauce

1 tbsp sesame oil

Instructions

1. Heat 1 tbsp of sunflower oil in a small frying pan.

2. Sauté the prawns, spring onions, garlic and chilli. Set aside.

3. Gently whisk the egg and scramble in a little oil to make scrambled eggs. Set aside.

4. Heat the remaining sunflower oil until smoking. Add the prawns, spring onions, garlic and chili, followed immediately by the rice and peas.

5. Add your ground star anise to the mix along with the chili powder, turmeric and garam masala. Incorporate the eggs.

5. Mix everything well and then season with soy sauce and sesame oil to get the appropriate colour. Leave to cook for a few minutes and turn off heat.

Your Singapore rice is ready! Serve while hot.