High-Protein Singapore Fried Rice

4 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 180g cooked white rice (preferably chilled overnight)
• 320g chicken breast, cut into thin strips
• 220g peeled prawns (raw or cooked)
• 2 whole eggs
• 100g red and yellow peppers, diced
• 100g carrots, cut into matchsticks
• 100g peas
• 100g broccoli, chopped small
• 1 small red onion, finely sliced
• 2 tsp dark soy sauce (reduced-salt if preferred)
• 1 tsp light soy sauce
• 1 tbsp curry powder
• ½ tsp chilli flakes (optional)
• 2 tsp sesame oil
• 2 tsp olive oil or rapeseed oil
• Pinch of salt and black pepper

Method

1. Place your cooked rice into a mixing bowl, drizzle with 1 tsp sesame oil, and loosen with a fork.
2. Heat 1 tsp olive oil in a wok or large frying pan over medium-high heat. Add the chicken strips and stir-fry for 3–4 minutes until browned and cooked through. Remove and set aside.
3. Add the remaining oil to the pan, then toss in the onion, peppers, carrots, peas, and broccoli. Stir-fry for 3 minutes until they start to soften. Add prawns and cook for another 2 minutes (or until pink and opaque if raw).
4. Push the mixture to one side of the pan. Crack in the eggs, scramble gently until just set, then fold into the veg and prawns.
5. Return the chicken to the pan. Add curry powder, soy sauces, chilli flakes, salt, and pepper. Stir well for 1 minute until fragrant.
6. Add the rice, breaking up any clumps with the back of a spoon. Stir-fry for 2–3 minutes until hot and evenly coated.
7. Taste, adjust seasoning if needed, and serve hot.