Singapore Fried Rice made its way to Friday night Fakeaway. Instead of spending a fortune on takeaway every week I make Friday night dinners that are Fakeaway’s, a copy of a takeaway version. It is not only cheaper but also better for you.
This was the first time making Singapore Fried Rice and I should of done things a little so the kids would of ate it to. Adjustments to make it suitable for the kids – take a portion out before you add the chilli, cook off some chicken breast as the boys aren’t fans of the prawns.
The prawns that I used in this dish were ones that I had in the freezer and needed to be used so I didn’t have quite enough. I substituted some of the prawn portion with seafood extender (yes I know that stuff is nasty, but it tastes good and we don’t eat it often).
1 Cup Jasmine Rice (dry weight)
3 Tbs Light Olive Oil
1 Onion, diced
1 Tbs Minced garlic
1 Egg, whisked
1/4 Cup Milk
1 Cup Green Peas
200gm Cooked Prawns, peeled
1/2 Tsp All Spice
1/2 Tsp Turmeric, powder
1/4 Cup Light Soy Sauce
1/2 Tsp Minced Chilli
LET’S PUT IT ALL TOGETHER
1. Set the rice to cook as per you normally would. When the rice is nearly cooked start cooking the meal.
2. In a large non-stick fry pan over a high heat add 1 tbs of the olive oil. Add the onion and garlic and cook until the onion softens.
3. Whisk together the egg and milk and pour over the onion and garlic. Move around to make scrambled eggs.
4. The rice should be cooked by now. Add this to the fry pan along with the remaining oil and cook stirring regularly for 5 minutes.
5. Add the peas, prawns, all spice, turmeric and soy sauce mix to combine well. Allow to cook for 5 minutes so that a slight crust forms on the bottom and them mix through.
6. If using the chilli add this now and mix through.
Eat on its own or as a side dish with dumplings.
Serves 4 as a main meal, 8 as a side dish.
Store leftovers in the fridge in an airtight container for up to 3 days.
Freezer friendly: freeze portions in a freezer safe container and freeze for up to 3 months.
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