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Singaporean fried rice

Name: Singaporean fried rice
Cook time: 1020 s
Total time: 1020 s
Yield: 4
Ingredients: 3 cups Rice white long-grain regular enriched cooked; 2 tablespoons Vegetable oil palm kernel; 2 tablespoons Vegetable oil palm kernel; 1 Unit Fast foods egg scrambled; 1 pound Chicken ground raw; 1/2 cup Peppers sweet red raw; 1/4 cup Carrots raw; 1/4 cup Onions raw; 1 tablespoon Sauce fish ready-to-serve; 1 teaspoon Spices curry powder; 1 teaspoon Garlic raw; 1 teaspoon Ginger root raw; 1/4 teaspoon Salt table; 2 teaspoons Coriander (cilantro) leaves raw

17'

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Not included in this recipe

Treenut

Peanuts

Crustaceans

Dinner

Treenut-Free

Peanuts-Free

Ingredients

Servings

- 4 Portions +

Rice, white, long-grain, regular, enriched, cooked

3 cups Rice, white, long-grain, regular, enriched, cooked

Vegetable oil, palm kernel

2 tablespoons Vegetable oil, palm kernel

Vegetable oil, palm kernel

2 tablespoons Vegetable oil, palm kernel

Fast foods, egg, scrambled

1 Unit Fast foods, egg, scrambled

Chicken, ground, raw

1 pound Chicken, ground, raw

Peppers, sweet, red, raw

1/2 cup Peppers, sweet, red, raw

Carrots, raw

1/4 cup Carrots, raw

Onions, raw

1/4 cup Onions, raw

Sauce, fish, ready-to-serve

1 tablespoon Sauce, fish, ready-to-serve

Spices, curry powder

1 teaspoon Spices, curry powder

Garlic, raw

1 teaspoon Garlic, raw

Ginger root, raw

1 teaspoon Ginger root, raw

Salt, table

1/4 teaspoon Salt, table

Coriander (cilantro) leaves, raw

2 teaspoons Coriander (cilantro) leaves, raw

Singaporean fried rice

Nutri value

Go to instructions

Instructions

4 Steps

17'

Total

Preparation

17'

Cooking

Waiting

Step by step

1 of 4

Step 1

• Heat 1 tablespoon of vegetable oil in a large nonstick skillet or wok over high heat.
• Add the diced red bell pepper, shredded carrot, and diced red onion. Cook, stirring frequently, until the vegetables are crisp-tender, about 2-3 minutes.
• Add the ground chicken and cook, stirring constantly, until browned, about 4 minutes. Transfer to a bowl.

Check

2 of 4

Step 2

• Beat the egg in a separate bowl and set aside.
• Heat the remaining 1 tablespoon of vegetable oil in the skillet. Add the egg and swirl the skillet to make a flat egg pancake that’s only half set, about 10 seconds. Scoop out onto a plate.

Check

3 of 4

Step 3

• Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the cooked rice, stirring to break up any clumps, and spread it out in the skillet.
• Cook until heated through, about 3 minutes.

Check

4 of 4

Step 4

• Return the egg, chicken, and any juices to the skillet. Cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute.
• Season with additional salt if needed.
• Stir in the chopped cilantro.
serve hot.

Check

Adjust Spice Level

Feel free to adjust the amount of curry powder and ginger to suit your spice preference.