Really doesn’t have anything to do with Singapore. What?
That’s right friends. Singapore Fried Rice is not from Singapore. Weird. I know. But you know what? Make this dish and eat it and you’ll forget this was ever even an issue.
This is an easy recipe for a one bowl meal that has pretty much everything going for it. It’s salty, it’s spicy, it’s loaded with veggies and so many flavours. And also bacon. And egg. And shrimp. You’re in now aren’t you?
This dish is actually a popular UK takeout dish and when I first heard about it I could not stop thinking about it. It’s similar to other fried rice dishes, but it’s spicy and has curry powder in it which I absolutely love. Plus, you can mix it up however you like… add broccoli or bok choy… use chicken or tofu… make it spicy or mild. I love flexible dishes… that’s how I clean out my fridge!
How to cook the egg…
I love my egg cooked in sesame oil and cut into ribbons in my fried rice as you’ll see in the recipe… I just love the silky smooth texture and the savoury sesame taste. It’s a thing.
You really don’t have to get that fancy though (even though it is ridiculously easy). You can just scramble it up or even wait until the end and top this dish with a runny sunny side up egg!
Anything Special You Need to Know?
*I like to use day old rice when I make fried rice. Do I always? No. It works even if you make the rice the same day, but cold rice just seems to work better.
*This dish is usually quite spicy, but you can keep it mild if that’s your thing, just leave out the cayenne. If you want it really spicy then leave it in and add in a few sliced red chiles.
*You can use Madras Curry Powder in this dish or just basic curry powder with a little cayenne added like I did. There are zillions of kinds of curry powders and if you want to geek out on that read this.
Singapore Fried Rice with Egg, Bacon and Shrimp
- 2 eggs
- 4 slices Bacon chopped
- 8 medium sized shrimp
- 2 Tbsp Oil
- 2 garlic cloves minced
- 1 tbsp ginger finely grated
- 4 cups Savoy cabbage chopped into small pieces
- 1 carrot shredded
- 1/2 sweet red pepper diced
- 6 cups cooked rice
- 2 Tbsp soy sauce
- 1 tbsp curry powder
- Big pinch cayenne
- 2 tsp Sesame oil
- 2 tbsp butter
- 6 Baby corn cobs chopped
- 4 Scallions sliced
- Heat a drizzle of sesame oil in a large, nonstick skillet over low-medium heat.
- Beat the eggs with a fork and pour into the skillet in an even layer. Leave until cooked through then remove to a cutting board, roll up like a jelly roll, thinly slice and set aside.
- Increase the heat to medium-high.
- Add the bacon to the skillet and cook until crisp. Remove to a paper towel lined plate, set aside and remove all but 2 Tbsp of the bacon drippings from the pan.
- Cook the shrimp in the pan until cooked through, remove and set aside.
- Add in the 2 Tbsp oil and the ginger and garlic. Cook for 1 minute.
- Add in the cabbage, carrot and red pepper. Cook 2-3 minutes.
- Add in the rice, soy sauce, curry powder, cayenne, sesame oil and butter.
- Cook, stirring often, until well combined.
- Add in the baby corn and scallions. Stir and cook until heated through.
- Add back in the egg, bacon and shrimp.
- Serve with Sriracha.
Let me know what you think!
If you like this Singapore Fried Rice Recipe then I’d love you to check out my Instant Pot Jasmine Rice recipe. Its the perfect rice to make ahead for this dish.