This Singapore fried rice recipe is a delicious restaurant inspired vegetarian side dish made with basmati rice, bell peppers, sesame oil, and spring onions. The key to this dish is the homemade stir fry sauce flavored with soy sauce, chili garlic sauce, and Chinese five spice powder.
If you're looking for a full proof basmati rice recipe, check out this recipe which includes instructions for the instant pot and the stove top.
Why it's awesome
You get take out flavor at home! If you love Indian and Chinese recipes--or those that are inspired by those flavors, then you'll love this Singapore fried rice! This recipe is a recreation of a favorite restaurant fried rice that I can't seem to get enough of.
A vegetarian side dish...or main dish! You'll love this on the side of your favorite protein like chicken, or maybe you'll enjoy this as a light vegetarian dinner with a green salad.
It's easy to make with a few globally inspired ingredients that are readily available. I love being able to bring Asian flavors home to my own kitchen. I found all the ingredients to make this Singapore fried rice at Target.
Basmati rice - this rice is native to India and Pakistan. It's know for it's long, slender grain and nutty taste. I used my basmati rice recipe to make the rice. It includes instructions for the instant pot and the stove top.
Green and red peppers - adds color to the dish along with a nice crunch. Don't over cook the peppers! Just cook long enough to a crisp-tender. Add other veggies like broccoli, cauliflower, or zucchini, if desired.
Green onions - also known as spring onions. These are milder than yellow or white onions and compliment the dish perfectly. If you don't have green onions, sweet yellow onions make a nice substitution. Be sure to save some of the green parts for garnish!
Stir fry sauce - this is my Asian Dipping Sauce recipe. It's a multipurpose sauce that can be used for stir frying, marinades, or just dipping veggies or protein. It has all the umami flavors like sweet, salty, and spicy.
Sesame Oil - gives the dish a nutty flavor. You can use canola or olive oil in place, but the flavor will not have the distinct nutty flavor of sesame.
Add sesame oil to a large skillet or wok and heat over medium high heat. Add green onions and garlic. Cook, tossing frequently for 2 minutes, being sure the garlic doesn't burn.
Add in chopped peppers and cook for a 2 or 3 more minutes- or until crisp tender. Try not to over cook.
Add cooled rice and drizzle the stir fry sauce over the top. Mix until well combined and cook for 3 or 4 minutes more.
I used my Basmati Rice recipe to cook the rice. It works with the instant pot and the stove top.
Add pre-cooked chopped or shredded rotisserie chicken for added protein.
Thinly slice 8 ounces of pork tenderloin and cook in oil until well done. Remove to plate then follow the recipe adding the pork in with rice.
There are many ways to add egg, if desired. Fry eggs then place on top of rice, or scramble 3 eggs in a separate pan then mix into the rice before serving, or whisk eggs in a bowl then pour over the fried rice and cook until set.
Thinly slice green onions for garnish.
Freeze in a freezer safe container for up to 3 months. Thaw in the refrigerator overnight and reheat (covered) with a splash of water in the microwave. The water will keep the rice moist.
Store leftover rice in the refrigerator for 3 or 4 days. Reheat covered in the microwave with a bit of water to keep the rice moist.
Singapore rice is made with basmati rice, which is a complex carbohydrate and bell peppers, which contain vitamin c.
Chinese fried rice is typically made with medium or long grain white rice. Singapore rice is made with basmati rice.
More Asian inspired recipes
Singapore Fried Rice
- Cook and cool basmati rice. Set aside.
- Heat sesame oil in a large pan or wok over medium high heat. Add garlic and green onions and cook until fragrant, about 2 or 3 minutes. Be careful not to let the garlic burn.
- Add bell peppers and cook for 2 or 3 minutes more, until crisp-tender. Season with salt.
- Add rice over the veggies then pour the Asian Dipping Sauce over. Stir until well combined.
- Cook for 3 or 4 minutes more.
- Top with egg, if desired. Garnish with sliced green onions.