Singapore Fried Rice

This truly is a super easy recipe. It’s one I love to cook if I've any leftover meat from the Sunday roast, as you can pretty much put anything you like into this, I love a combination of roast chicken and prawns. For maximum ease, I'm using microwave rice, but if you prefer you can cook your rice from scratch.

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Ingredients

bell pepper 2 (diced)
spring onions 4 (sliced)
chicken slices 110 g
egg 2 (beaten)
prawns 300 g
mixed chillies to taste (sliced)
curry powder 2 tsp
ginger paste 1 tbsp
ground turmeric 2 tsp
soy sauce to taste
garlic paste 1 tbsp
basmati microwave rice 500 g

Method

Thinly slice the spring onions and finely dice the bell pepper. Thinly slice the fresh chilli - use as much or as little chilli according to how hot you like it! If needed, you can tear or shred the chicken into bite-sized pieces.
In a large frying pan or wok, heat a dash of oil on a high heat. Add the beaten egg and cook for a few minutes, stirring to break it up.
Add the ginger and garlic pastes to the wok and fry for a minute.
Stir in turmeric, curry powder, bell pepper, spring onions, chillies, prawns, chicken and rice and cook for around 5 - 7 minutes, until piping hot. Season to taste with the soy sauce.
Plate up and enjoy!

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Singapore Fried Rice

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