The Easiest Fried Rice Recipes Shared by Chefs in Singapore For You to Try at Home
- Sambal Fried Rice With Crispy ChickenSambal Fried Rice With Crispy Chicken
- XO Octopus Ink Fried Rice, Fried Hokkaido ScallopXO Octopus Ink Fried Rice, Fried Hokkaido Scallop
- Shang Palace Fried RiceShang Palace Fried Rice
- King Crab Fried RiceKing Crab Fried Rice
- Thai-Style Crabmeat Fried RiceThai-Style Crabmeat Fried Rice
Learn to cook fried rice the right way, starting with these simple dishes created by some of Singapore's best chefs
It's no secret that Asians love rice, so much that we can even have it for breakfast, lunch and dinner. That being said, it's a crime to cook it the wrong way (such as washing rice after cooking it), so we go to Singapore's chefs and resident rice experts for delicious fried rice recipes that we can easily prepare at home.
Sambal Fried Rice With Crispy Chicken
Bobby Krishnan, executive chef of Holiday Inn Singapore Orchard City Centre, confessed that he loves experimenting with the spiciness of local ingredients. "During the circuit breaker period, I decided to come up with a way of preparing a hawker favourite that does not require too complex requirement and suitable for any occasion," he added, which became this simple fried rice recipe.
2 cups enriched white rice
4 cups water
1/2 cup frozen green peas
2/3 cup sliced long beans
2 large eggs
2/3 cup diced white cabbage
2/3 cup diced onion
1/2 tablespoon light soya sauce
1/2 tablespoon coconut oil
1 tablespoon oyster sauce
2 tablespoons Sambal chilli paste
2 tablespoons vegetable oil
3 tablespoons soy sauce to taste
1 fresh chicken wing (marinated with ready seasoning flour or fried chicken seasoning powder)
Crispy chicken wing
1. Coat the fresh chicken wing for about 5 minutes with the ready seasoning flour.
2. Take a frying pan to cook on low heat till its golden brown and crispy.
Sambal fried rice
1. Put the rice and water in a saucepan and bring it to a boil. Reduce heat, cover and let it simmer for 20 minutes.
2. Put the long beans, cabbage and water into a separate saucepan and boil for 3 to 5 minutes. As soon as boiling is observed, drop in the green peas for quick boil and then drain all water.
3. Take a wok and heat it over high heat, pour in oil and progressively stir in the green peas, long beans, cabbage and onion, letting them cook for 30 seconds before cracking the eggs into the wok. Remember to stir quickly to scramble the eggs evenly with the vegetables.
4. Stir in the cooked rice and season with soya sauce, Sambal chilli and oyster sauce, tossing the rice so it is evenly coated by the sauce. Drizzle the coconut oil and toss again.
5. Add the chicken wing and sunny side up egg to the fried rice and garnish with ikan bilis on top, and ready-made pickled achar at the side.
6. Serve and enjoy.
XO Octopus Ink Fried Rice, Fried Hokkaido Scallop
The squid ink fried rice of Madame Fan's executive chef Mike Tan is packed with umami flavours achieved by the natural saltiness of the squid ink.
Serves 1 to 2
1 Hokkaido scallop
5g carrot (small dices)
5g baby French beans
15g crab meat
50g crispy powder (mix with water till creamy)
1 tablespoon squid ink
1 cup cooked and chilled fragrant white rice
1 tablespoon XO sauce
1 egg, whisked
1/3 cube (approx. 3g) chicken stock powder
1⁄2 tablespoon salt
1⁄2 tablespoon oyster sauce
1⁄2 tablespoon light soy sauce
1⁄2 tablespoon sesame oil
A dash of pepper
1. Blanch carrots, baby French beans and crab meat in boiling water till cooked.
2. Coat Hokkaido scallop with batter and deep fry with hot oil.
3. In a wok, on high heat add some oil and wait until the wok begins to smoke. Scramble the egg till aromatic. Add cooked rice to mix followed by seasoning sauces (chicken stock, salt, oyster sauce, light soy sauce, sesame oil, pepper, XO sauce and squid ink). Stir to combine with rice. Tip: It's important to keep the wok smoking or hot enough throughout the entire cooking process to get that “wok hei” flavour.
4. Remove wok from heat. Toss blanched carrots, baby French meats and crab meat into wok and stir to mix with fried rice.
5. Plate the fried rice on a plate and top it with fried Hokkaido scallop.
Shang Palace Fried Rice
Chef Mok Kit Keung's traditional fried recipe is loaded with ingredients such as scallops, roasted duck meat and crab meat for a flavoursome one-dish meal for the whole family.
Serves 1 to 2
35g roasted duck meat, cubed
30g crab meat
15g abalone, cubed
3 pieces beaten egg yolk
10g chopped scallion
10g dried scallops
2 tablespoons light soya sauce
1/3 teaspoon chicken powder
A pinch of salt
1. Boil the scallops in a pot. Remove the scallops from the pot and dry the scallops using paper towels.
2. Heat 1 teaspoon of cooking oil in a wok under high heat.
3. Fry the roasted duck meat until fragrant. Remove from wok.
4. Add another 2 tablespoons of oil.
5. Pour in the beaten egg yolk cook slightly.
6. Add in the rice and seasonings, stir fry for 2 minutes and ensure the egg is mixed well with the fried rice.
7. Add in roasted duck meat, crab meat, sliced abalone and scallops to the rice, and stir well. Stir fry under high heat for a couple of minutes until the rice is dry.
8. Add in light soya sauce and stir fry for 1 minute.
9. The fried rice is ready to serve, garnish with chopped scallion and dried scallops before serving.
(Related: The Best Peking Ducks in Singapore)
King Crab Fried Rice
This king crab fried rice of Akira Back's chef de cuisine Tomoyuki Kiga reflects the restaurant's spirit of a party in the mouth with the use of fine artisanal ingredients such as king crab meat and tobiko.
Serves 1 to 2
200g Hokkaido Nanatsuboshi brown rice
40g king crab
20g onion (small dices)
15g carrot (small dices)
20g asparagus (thin diagonal slices)
3g garlic (minced)
5g soy sauce
5g oyster sauce
1g fried shallots
1g white sesame seeds
1g chives (chopped)
1g black pepper
1. Pre-soak the brown rice in water overnight.
2. Drain out the excess water and cook in rice cooker.
3. Once cooked, remove from rice cooker and let it cool down Tip: Use day-old rice since it will have less moisture and will have a firmer bite and will not stick to the pan.
4. In a wok on high heat add some oil and wait until the wok begins to smoke. Tip: Keep the wok smoking or hot enough throughout the entire cooking process to get that “wok hei” flavour.
5. Once wok is smoking, add in the onions, carrots and asparagus and cook for 15 to 20 seconds.
6. Add in the garlic and cook until aromatic.
7. Add the king crab meat and brown rice and season with salt and black pepper.
8. Toss all ingredients well and finish with soy sauce and oyster sauce.
9. Turn off the heat and add in the tobiko.
10. Plate the fried rice in a bowl and garnish with chives, sesame seeds and fried shallots.
Thai-Style Crabmeat Fried Rice
Chef Pramote's fried rice was mainly influenced by Chinese cuisine. When cooking the dish at home, it's best to use the freshest ingredients especially the crab more for more robust flavours.
300g cooked jasmine rice
100g cooked crabmeat
1 onion, thinly sliced
Thai soy sauce
1 teaspoon sugar
White pepper, to taste
Lime wedge for serving
Shavings of hard-boiled egg yolk
1. Heat the oil in a wok and add garlic first, to be followed by eggs.
2. Add the rice and stir-fry with eggs and garlic thoroughly.
3. Add crabmeat and toss quickly.
4. Add fish sauce, soy sauce, sugar and white pepper.
5. Add green onion and stir until well mixed.
6. Top with shavings of hard-boiled egg yolk and serve with lime wedge on the side.