Singapore fried rice
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 392, total fat 21 G., saturated fats 5 G., proteins 15 G., carbohydrates 34 G., fiber 2 G., cholesterol 87 mg, sodium 549 mg, sugar 2 G.
Calories 392, total fat 21 G., saturated fats 5 G., proteins 15 G., carbohydrates 34 G., fiber 2 G., cholesterol 87 mg, sodium 549 mg, sugar 2 G.
Despite its name, this dish has virtually no connection to Singapore. The recipe calls for minced pork, but Singapore fried rice is most often made with shrimp or a shrimp-and-pork mixture. As with any fried rice, the recipe can be adapted to suit your preferences or what's in the fridge. While fried rice is typically spicy, this version has a milder, curry-influenced flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons of vegetable oil
- 1 large beaten egg
- 220 g of minced pork
- 0.5 cup red bell pepper, diced
- 1/4 cup grated carrots
- 1/4 cup diced red onion
- 2 teaspoons Asian fish sauce
- 1 teaspoon curry powder
- 1 teaspoon crushed garlic
- 1 teaspoon finely grated fresh ginger root
- 3 cups cold cooked long grain white rice
- 2 tbsp chopped fresh cilantro
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Cooking the dish according to the recipe:
- Heat a large nonstick skillet or wok over high heat, then drizzle with 1 tablespoon of oil. When the oil begins to smoke, add the egg and swirl the pan until it forms a flat egg pancake that's only half-set, about 10 seconds. Transfer to a plate.
- Place the ground beef in the skillet, sprinkle with 1/4 teaspoon of salt, and cook, stirring constantly to break up any lumps, for about 4 minutes. Transfer to a bowl. Add the remaining tablespoon of oil, then add the bell pepper, carrot, onion, fish sauce, curry powder, garlic, ginger, and 1/4 teaspoon of salt. Cook, stirring frequently, until the vegetables are crisp-tender, 2–3 minutes.
- Add the rice, stirring to break up any lumps, and spread it evenly across the pan. Cook until heated through, about 3 minutes.
- Return the egg, pork, and any remaining juices to the pan and cook, stirring and breaking the egg until thoroughly combined with the rice, for about 1 minute. Season with salt again if necessary. Sprinkle with cilantro and serve.
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