SINGAPORE RICE NOODLES
This popular rice noodle dish has moved up the Malay peninsula to China and became an important part of Chinese cuisine. Make sure all the ingredients are prepped before you start to cook. This recipe is very authentic!
Provided by Grace Lynn
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Bring a large pot of water to a boil.
- Drop in the rice noodles and boil until tender but firm to the bite, 1 to 2 minutes.
- Drain and rinse under cold water.
- Let the noodle air-dry and firm up in a colander for at least 30 minutes or as long as 2 to 3 hours; toss occasionally.
- When you are ready to prepare the dish, whisk together the eggs, 1/2 teaspoon of the curry powder, and all of the sesame oil until blended.
- Spoon 1/2 tablespoon of the peanut or vegetable oil into a heavy skillet or wok set over moderately high heat.
- Pour in the egg mixture and immediately reduce the heat to low.
- Scramble the eggs until just set; turn out onto a plate and reserve.
- Return the skillet to moderately high heat and spoon in 1/2 tablespoon of the oil.
- Add the shrimp and stir fry until just barely cooked, about 1 minute (they will cook more later).
- Remove the shrimp and reserve in a small bowl.
- Return the skillet to moderately high heat and spoon in 1 tablespoon of the oil.
- Add the pork and chicken and stir fry until just cooked, about 1 minute.
- Remove and reserve in a small bowl.
- Place a large, heavy wok over high heat.
- When very hot, spoon in 2 tablespoons of the oil.
- Add the ginger, garlic, chilies, and the remaining curry powder.
- Stir fry until fragrant, about 30 seconds.
- Add the Chinese pork or ham and red and green bell peppers and stir fry for 30 seconds.
- Sprinkle on 1 to 2 tablespoons of water and cook until it boils away.
- Push the ingredients to the sides of the wok and add the remaining 1 tablespoon oil.
- Add the scallions, bean sprouts, and noodles and toss over high heat until very hot, about 30 seconds.
- Pour in the chicken broth and bring to a boil.
- Return the shrimp, pork, and chicken to the wok and add the soy sauce and sherry.
- Toss well and add the salt and the reserved scrambled eggs.
- Sprinkle on the cilantro and turn out onto a larger platter.
- Serve hot.
SINGAPORE-STYLE PORK FRIED RICE
Season ground pork with curry powder, fish sauce and fresh ginger for a fantastic fried rice.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
- Add the pork to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly and breaking up any clumps, until brown, about 4 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the bell pepper, carrot, onion, fish sauce, curry powder, garlic, ginger and 1/4 teaspoon salt and cook, stirring frequently, until the vegetables are crisp-tender, 2 to 3 minutes.
- Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, pork and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the cilantro and serve.
EASY SINGAPORE NOODLES
Cater for the whole family with our Singapore noodles. They're healthy and vegan, making an ideal accompaniment to a Chinese meal or just on their own
Provided by Cassie Best
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Boil the kettle and put the noodles in a large pan or bowl. Pour over enough boiled water to cover, pushing the noodles under the water to help them soften evenly. Set aside for 5-10 mins, until the noodles are completely soft. Mix the curry powder, turmeric, sugar, sesame oil, soy sauce and 1 tbsp water in a bowl.
- Heat the wok until very hot. Add the sunflower oil, onion and pepper. Stir-fry for 3-4 mins until softened and starting to brown in places. Drain the noodles and add to the pan, along with the sauce mixture and beansprouts. Stir-fry for a further 3-4 mins, tossing everything through the sauce, until hot. Adjust the seasoning with a little more soy or sugar, if you like, and scatter over the chilli, if you like more spice.
Nutrition Facts : Calories 288 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium
SINGAPORE NOODLES
One of the most popular stir fried noodles, made at home! Made with Chinese BBQ Pork (Char Siu), prawns/shrimp, egg and vegetables with a signature curry seasoning. See notes for a quick Char Siu and subs. This recipe makes 2 generous servings. Recipe video below.
Provided by Nagi | RecipeTin Eats
Categories Noodles Stir Fry Street Food
Time 25m
Number Of Ingredients 15
Steps:
- Combine the Sauce ingredients in a small bowl and mix.
- Place rice vermicelli noodles in a large bowl filled with boiled water and soak as per packet instructions. Drain and set aside.
- Heat 1 tbsp of oil in a wok or heavy based fry pan over medium heat. Add the shrimp/prawns, cook until just cooked - about 2 1/2 to 3 minutes. Remove and set aside.
- Add the egg and spread it out to make a thin omelette. Once set, use a spatula to roll it up, remove from the wok and slice (while still rolled up).
- Return the wok to medium heat and add the remaining 1 tbsp of oil. Add the garlic, ginger and onion, cook for 2 minutes until onion is slightly softened.
- Add capsicum and cook for 1 minute.
- Add noodles and Sauce, give it a few tosses. Then add the egg, pork, shrimp/prawns, chillies (if using). Toss until the sauce coats all the noodles and everything is heated through - about 1 to 2 minutes.
- Serve immediately.
Nutrition Facts : Calories 555 kcal, ServingSize 1 serving
MY SINGAPORE-STYLE FRIED RICE
There are so many variations on this wonderful dish - for me, it's all about sumptuous fluffy rice with tang and seasoning. Classically there'd be some sort of smoky ribs or ham in the mix, but you can use the principle of this recipe to suit what you've got in the fridge and, of course, you can go veggie if you want to. It's brilliant for embracing odds and ends from your veg drawer, and hopefully will help you to eat the rainbow. As with most stir-fries, this one is all in the prep, setting you up for fast and efficient cooking. You can absolutely make more portions, but it's best to cook them no more than 2 portions at a time.
Provided by Jamie Oliver
Categories Rice Recipes Vegetables Keep cooking and carry on Pork
Time 25m
Yield 2
Number Of Ingredients 13
Steps:
- Cook the rice according to the packet instructions, then drain and leave to cool. If you spread it across a plate, it will cool more quickly.
- Now prep the veg - chop everything into strips or chunks that are about the same size so it will be a pleasure to eat. Chop asparagus spears into 2cm lengths, halve or quarter baby corn, matchstick the carrot, and shred up cabbage - you get the idea.
- Peel and finely slice the garlic. Peel and finely chop or grate the ginger.
- Put a large non-stick frying pan or wok on a medium-high heat.
- Beat the egg. Put 1 teaspoon of olive oil into the hot pan, then pour in the egg, swirling it around the pan to cover the base, essentially like a thin egg pancake. Let it cook through, then ease out of the pan with a spatula, roll it up and finely slice.
- Put ½ a tablespoon of olive oil into the hot pan. Finely slice the sausage and bacon, then add to the pan. Stir-fry until golden, then go in with the prawns, garlic and ginger.
- Stir in the curry paste until everything is coated, then start adding your veg, getting stuff that needs a bit longer in there first like carrots and leek. Keep stirring or tossing and adding the veg until it's all in there.
- Mix in the cool rice and stir-fry until it's hot through and the veg are just cooked.
- Add the soy, then toss in the egg ribbons.
- Divide between your plates, sprinkle over the seeds, season to perfection with more soy if you like, and finish with a drizzle of chilli jam. Eat right away - heaven!
Nutrition Facts : Calories 528 calories, Fat 18.4 g fat, SaturatedFat 3.8 g saturated fat, Protein 22.2 g protein, Carbohydrate 72.3 g carbohydrate, Sugar 8.5 g sugar, Sodium 1.5 g salt, Fiber 6.6 g fibre
SINGAPORE CHICKEN RICE
Whip up a tasty exotic dish that is indigenous to South East Asia in less than an hour! This dish is famous in Singapore and is incredibly easy to make; and brings a flavor of the Straits of Malacca to your dinner table with minimum fuss. Impress your family and friends! Chile sauce is usually served as a condiment.
Provided by BLUBLOTCH
Categories World Cuisine Recipes Asian
Time 1h
Yield 5
Number Of Ingredients 19
Steps:
- Bring a large pot of water to a boil. Crush 3 cloves of garlic and 2 pieces of ginger, and place them into the cavity of the chicken. Tie the green onions into a knot, and place them into the chicken along with 1/2 teaspoon of salt. Carefully submerge the chicken breast side down into the water.
- Bring to a boil, then cover and remove from heat. Let stand covered for 40 minutes, turning the chicken over half way through.
- While the chicken is cooking, heat the vegetable oil and 1 tablespoon of sesame oil in a large saucepan over medium heat. Fry the shallots, ginger, and garlic in the oil until fragrant. Add cilantro and rice, and cook, stirring until toasted. Pour in chicken stock and season with salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and 'steam holes' appear in the surface of the rice, about 20 minutes.
- When the chicken is done cooking, remove it from the pot, and place under cold running water to tighten the skin. Rub the outside with sesame oil, and chop into pieces. Place pieces on a serving platter, and garnish with cilantro, green onion, cucumber and tomato. Serve with rice.
Nutrition Facts : Calories 969.8 calories, Carbohydrate 102.5 g, Cholesterol 99 mg, Fat 41.4 g, Fiber 4.1 g, Protein 44.5 g, SaturatedFat 9.2 g, Sodium 1127.7 mg, Sugar 4.5 g
SINGAPORE RICE NOODLES
Awesome Singapore stir-fry rice noodle dish. Would not recommend this dish for a party unless you have a giant wok.
Provided by kurioskurion
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 23
Steps:
- Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes.
- While noodles are cooking, mix water, soy sauce, curry powder, brown sugar, turmeric, vinegar, and red pepper together for sauce in a bowl. Set aside.
- At the same time, heat olive oil in a wok over medium-high heat. Add bell pepper, onion, garlic, ginger, and red chile; stir-fry until vegetables are soft, 3 to 5 minutes. Add cabbage and carrots; stir-fry until soft, 3 to 5 minutes more. Pour in eggs and stir-fry until scrambled, 3 to 4 minutes. Add cooked noodles and sauce; toss thoroughly. Toss in bean sprouts, green onions, and sesame oil. Stir in lime juice. Transfer to serving bowls and garnish with cilantro and sesame seeds.
Nutrition Facts : Calories 316.1 calories, Carbohydrate 48.3 g, Cholesterol 93 mg, Fat 11.1 g, Fiber 5.7 g, Protein 7.7 g, SaturatedFat 2 g, Sodium 361.8 mg, Sugar 9 g
SINGAPORE FRIED RICE
Singapore fried rice is the ultimate delicacy for both carbs and spice lovers. This Chinese takeaway dish has its uniqueness pepped up with garlic, ginger, pepper, chillies, and varied sauces garnished with green onions to add oriental flavour and texture. Learn to make this easy-to-go meal with simple ingredients in the comfort of your own home.
Provided by Honest Food Talks
Categories Main Course
Time 20m
Number Of Ingredients 21
Steps:
- To make the Russian sauce, simply mix together all the ingredients. Skip step 1 if you don't want to make Russian sauce to serve with the Singapore fried rice.
- Heat 1 tbsp. of sunflower oil in the pan, flash fry the prawns, garlic, ginger, chilli paste, chillies, spring onions, and set aside.
- Whisk the egg, then fry it in a little oil. Roll and slice the omelette into 1cm strips.
- Heat the remaining sunflower oil in a wok for 5 minutes. Add the set-aside ingredients immediately, followed by the rice and vegetables (carrots or peas).
- Grind the clove and add to the mix with chilli powder, white pepper, turmeric, and curry powder.
- Ensure everything is well integrated, including the omelette, before seasoning the rice with soy sauce and sesame oil. Serve the Singapore fried rice immediately with the Russian sauce.
Nutrition Facts : Calories 755 kcal, Carbohydrate 88 g, Protein 19 g, Fat 35 g, SaturatedFat 4 g, Cholesterol 132 mg, Sodium 1439 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
SINGAPORE NOODLES (FRIED BEE HOON) RECIPE
"Singapore noodles" is the name given to the fried rice vermicelli cooked by the Singaporean. This recipe follows closely how the local hawkers prepared the noodles in Singapore, which is different from the overseas version that includes curry powder in the recipe.
Provided by KP Kwan
Categories Main Course
Time 30m
Number Of Ingredients 19
Steps:
- Bring a pot of water to boil. Blanch the rice vermicelli until soft, which will take about one minute.
- Remove the vermicelli, place it in a pot of cold water. Let it cools down to room temperature. Drain away the water with a wire mesh strainer or colander. Set aside.
- Deveined the shrimps, marinate with a half teaspoon of salt for five minutes, wash in running water until the water runs clear.
- Soak the dry shrimps in hot water for 30 minutes. Drained.
- Cut cabbage and carrot into julienne
- Cut the chicken breast meat into thin slices. Mix with a half teaspoon of cornflour, 1 teaspoon of light soy sauce and one teaspoon of vegetable oil. Marinate for ten minutes.
- Heat up 2 tablespoons of vegetable oil in the wok. Saute the chopped onions and garlic.
- Add the breast meat, dry shrimps, shrimps and stir-fry until they are cooked.
- Add the cabbage and carrot and stir-fry for another minute. Push all the ingredients to the side of the wok.
- Add 1 tablespoon of vegetable oil and scramble two beaten eggs until nearly cooked. Push back the ingredients to the bottom of the wok and mix with the eggs.
- Add the vermicelli, 2/3 of the bean sprouts and the seasonings (ingredients D). Mix well with the vermicelli. Turn to high heat and stir-fry until aromatic.
- Turn off the heat. Add the remaining bean sprouts and mix well.
- Top with chopped scallion and serve.
Nutrition Facts : Calories 1130 calories, Carbohydrate 92 grams carbohydrates, Cholesterol 565 milligrams cholesterol, Fat 58 grams fat, Fiber 7 grams fiber, Protein 62 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 5048 milligrams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 47 grams unsaturated fat
SINGAPORE RICE NOODLES
Provided by Andrew Zimmern
Categories main-dish
Time 35m
Yield 3 to 4 servings
Number Of Ingredients 18
Steps:
- Soak the dried rice vermicelli noodles in a large bowl of cold water for 20 minutes, then drain and cut in half with kitchen shears.
- Meanwhile, prepare the ingredients and organize your mise en place. For this dish, you need to have everything ready to go before you start to cook.
- Slice the sausage and place it on a plate with the chicken and dried chiles. Beat the egg in a small bowl. Combine the curry powder, crushed dried shrimp and white pepper on a small plate.
- Cut the onion into thin slices and halve the shrimp lengthwise. Add them to the plate with the meats and chiles.
- Cut the scallions into 1-inch-long batons and transfer to a plate. Peel the carrot and cut it into matchsticks; add them to the plate. Thinly slice the cabbage crosswise to yield 2 cups and transfer to the plate.
- Combine the sake, soy sauce, sesame oil and bean sprouts in a small bowl.
- Preheat a wok over high heat. Add 1 tablespoon of the peanut oil and swirl to coat. Add the egg. Tilt the wok, scraping and breaking up the egg. As soon it's cooked, transfer to the plate with the curry powder. Wipe out the wok.
- Add 1 more tablespoon of the peanut oil to the wok. Add the sausage, chicken, chiles, onion and shrimp. Cook, tossing, for 1 minute, then transfer to a plate.
- Add 1 more tablespoon of the peanut oil and swirl to coat. Add the carrots, cabbage, scallions, curry powder, dried shrimp, white pepper and cooked egg. Cook, tossing, for 1 minute.
- Return the sausage, chicken, chiles, onion and shrimp to the wok and cook, tossing, 1 more minute.
- Add the noodles to the wok. Toss constantly, scraping the bottom of the wok with two wooden spatulas to avoid any sticking, until the noodles are heated through, about 30 seconds.
- Next, add the bowl of liquid seasonings and bean sprouts. Toss and cook until the sprouts are tender, about 1 minute. Spill onto a platter and serve immediately.
SINGAPORE NOODLES RECIPE
A tasty recipe for Singapore Noodles! Stir-fried rice noodles with madras curry powder, vegetables and your choice of chicken, tofu or shrimp-a Chinese take-out menu classic that is easy to make at home - vegetarian adaptable and full of authentic flavor!
Provided by Sylvia Fountaine
Categories main
Time 40m
Number Of Ingredients 19
Steps:
- Bring a medium pot of water to boil on the stove for the rice noodles.
- Make the Singapore Noodle Sauce, stirring the ingredients together in a small bowl. Set by the stove.
- Prep the veggies: slice the onion, slice the bell pepper and chop the garlic, placing all by the stove, along with the carrots and snow peas.
- Pat dry the chicken/tofu and cut into ¾ inch cubes. ( If using shrimp, leave whole) Heat oil in a wok, over medium heat and add ¼ teaspoon kosher salt directly into the oil. Swirl and add cracked pepper if you like, and when the oil is hot, carefully add the chicken/tofu/shrimp. Using a metal spatula, stir, flip and let it get golden, being patient. Place on a paper towel-lined plate.
- Whisk the two eggs with a 3 finger pinch of salt in a small bowl. Set by the stove.
- Add the onion to the wok and stir 3 minutes, on medium-high heat, until fragrant, then add carrots, bell pepper and snow peas and garlic. Continue stirring for just a couple minutes, until just wilted. Make a well in the center of the veggies, and add a drop of oil, then pour in the eggs, scrambling them and chopping them up a bit with the metal spatula. Incorporate them into the veggies, then slide the whole veggie egg mixture onto a plate, setting aside.
- Place the noodles in the boiling water, turn heat off, and let stand 3-4 minutes before draining ( OR read directions on the package, every noodle brand is different) Drain when they are al-dente. Using kitchen scissors, cut the noodles into thirds or fourths (cutting is important!) and fluff them up a bit, pulling them apart with a fork or tongs.
- Add 1-2 teaspoons oil to the wok, then add the cooked noodles and stir fry them a bit, over medium heat about 2-3 minutes, letting them soften a bit. Add the whole dried chilies, stirring 1 minute.
- Spread the noodles out as best you can in the wok and slide the cooked veggies and seared chicken/ tofu/ shrimp back into the wok and sprinkle with 1 tablespoon curry powder, ½ teaspoon salt and ½ teaspoon turmeric and toss and stir until everything is evenly coated.
- Pour the Singapore Noodle Sauce into the noodles. It will smell fishy at first but this will disappear. Toss and cook for about 1-2 minutes, until noodles are almost dry. Taste, adjust salt and heat. Add chili flakes for more spicy. More salt if it tastes bland. Serve right away. Leftovers are delicious too.
- This is a dry-style, Chinese Noodle dish, not meant to be saucy. ????
Nutrition Facts : ServingSize -Made with Tofu, Calories 368 calories, Sugar 12.2 g, Sodium 550.3 mg, Fat 14 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 45.6 g, Fiber 6.5 g, Protein 16.1 g, Cholesterol 93 mg
SINGAPORE STYLE RICE
Eaten by millions every day, it has to be good. I have had this served all over Eastern Asia, each region has it's own version. Cook the plain rice the day before and allow to get cold. This then saves time. 15 mins to finish the dish.
Provided by Brian Holley
Categories Rice
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a pan and fry the onions and chillies till light brown.
- Add the prawns and chicken cook for 1 minute.
- Add the rice, season with the soy, salt and pepper.
- Fry for a few mins till the rice is heated through.
- Serve garnished with the remaining ingredients.
Nutrition Facts : Calories 481, Fat 28, SaturatedFat 4.8, Cholesterol 150, Sodium 562.5, Carbohydrate 40.9, Fiber 2.9, Sugar 7.1, Protein 17.5
SINGAPORE-STYLE NOODLES
Make this takeaway favourite at home with our quick and easy Singapore noodle recipe.
Provided by Ching-He Huang
Categories Main course
Yield Serves 2
Number Of Ingredients 18
Steps:
- Heat a wok until smoking and add the groundnut oil, then stir fry the ginger, chilli, mushrooms and turmeric for a few seconds.
- Add the bacon and cook for 15-20 seconds, then add the red pepper, carrots, beansprouts and cooked chicken. Stir-fry for one minute.
- Add the noodles to the wok and toss for 1-2 minutes, then season with the chillies, soy sauce, oyster sauce and vinegar. Stir well to combine.
- Pour the beaten egg into the wok and stir gently for one minute, or until the egg is cooked through. Season with a dash of sesame oil, then pile the stir-fry onto a serving plate and garnish with the sliced spring onions.
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5/5 (24)Total Time 35 minsCategory MainCalories 438 per serving
- Wash and soak rice for about 15 minutes. Cook rice in lot of water till al dente and drain off the water. Cool the rice completely.
- Add capsicums, drizzle some salt and continue frying till they are half done, do not fry for long as they tend to turn soggy soon.
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Main ingredients Rice vermicelli, curry powder, …Alternative names Xing Zhou Mi Fen (in Singapore)Place of origin Cantonese restaurants in Hong Kong Variations vegetarian
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5/5 (11)Category Main CourseCuisine Asian, Malaysian, SingaporeanTotal Time 1 hr 45 mins
- Rinse the chicken well. Remove excess fat from the chicken and set aside. If using chicken thighs, trim off the excess fat from the underside by cutting and scraping, If using a whole chicken, you can cut fat from the back cavity.
SINGAPORE FRIED RICE - DASSANA'S VEG RECIPES
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4.9/5 (10)Total Time 30 minsCategory Main CourseCalories 438 per serving
- Rinse 1 cup basmati rice very well in water till the water runs clear of starch. Then soak rice in enough water for 30 minutes. After 30 minutes drain the rice and keep aside.
- Meanwhile when the rice is cooling, you can prep the veggies. You can either shred or finely chop veggies.
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SINGAPORE FRIED RICE | COOK CLICK N DEVOUR!!!
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5/5 (2)Total Time 30 minsCategory MainCalories 298 per serving
- Heat 2 tablespoons sesame oil in wok or kadai. Once the oil reaches smoking point, add the dried red chilies and keep the flame in medium. Saute the chilies very well until they turn dark.
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From carlsbadcravings.com
Reviews 10Servings 4-6Cuisine AsianCategory Main Dish
- Add shrimp to a medium bowl and toss with ½ tablespoon fish sauce, ½ teaspoon curry powder and a pinch of sugar. Set aside while you chop your veggies, make the sauce and soak the noodles.
- Place rice vermicelli noodles in a large bowl and cover with hot boiling water. Soak per package instructions just until al dente, drain, rinse in cold water; set aside. Toss with a drizzle of sesame oil if not using immediately.
- Heat 1 teaspoon vegetable or peanut oil in a large nonstick skillet over medium-high heat (the same skillet you will cook everything in). Add eggs and tilt the pan to spread out. Let cook undisturbed until set, about 15 seconds, then break the eggs into small pieces using your spatula, remove to a plate.
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Estimated Reading Time 8 mins
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From rasamalaysia.com
4.6/5 (14)Total Time 25 minsCategory Chinese RecipesCalories 355 per serving
- Soak the rice sticks (rice vermicelli) in warm water, for about 20-30 minutes, or until they become soft. Strain in a colander.
- Coat the chicken with the cornstarch. Set aside. Mix all the ingredients for the Sauce in a small bowl. Set aside.
- Heat the oil in a wok or skillet over high heat. Add the garlic, onion, bell peppers and stir fry until aromatic. Add the chicken and shrimp, stir-fry until they change color. Add the rice sticks, stir to combine well with all the ingredients, for 1 minute. Use the spatula to push the noodles to one side of the wok or skillet. Add the eggs and let cook for about 1 minute or until the bottom sets. Fold the noodles over the eggs, add the bean sprouts, the Sauce and scallions. Stir continuously until everything is well combined.
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3.9/5 (7)Total Time 3 hrsCategory Main CourseCalories 1441 per serving
- Remove the fat deposits from inside the cavity of the chicken, near the tail. Roughly chop the fat and place in a small frying pan over very low heat to render. Render the chicken fat, stirring occasionally for about an hour until you all the fat is rendered and the solids are crisp. Remove the solids and use them for another purpose. Reserve the chicken oil. You will use this for both the chili sauce and the chicken rice.
- Pound the chili, ginger, garlic, sugar and salt together in a mortar and pestle until very smooth. Pounding chili can take some time so to speed up the process you can start it in a blender or food processor and pound to finish, or grate the ingredients into the mortar using a rasp grater.
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4.8/5 (53)Calories 402 per servingCategory Noodles And Pasta
- Rehydrate the rice noodles either by soaking in cold water overnight, soaking in hot water for at least 30 minutes, or boiling for 1 minute (check package instructions before boiling).
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SINGAPORE FRIED RICE RECIPE | GOOD FOOD
From goodfood.com.au
Servings 2-4Total Time 30 minsCategory Lunch
- 1. Heat a large frying pan over medium heat and add the oil and onion, frying for about 3 minutes until the onion is fragrant and caramelised. Add the garlic and ginger and fry for about a minute. Add the carrot, tomatoes, capsicum and peas and cook for another 2 minutes until the vegetables soften slightly, then add the prawns and cook for a minute, until the prawns just start to change colour.
- 2. Add the rice to the frying pan and mix well. Move the rice to one side of the pan and crack the eggs into the open side (you may need to add a little extra oil if the pan is looking too dry). Add the curry powder, soy sauce and wine to the pan and mix well with the rice and egg. Season well with salt and pepper, then remove to a serving plate. Scatter with spring onions to serve.
- Adam's tip: The two most common mistakes when making fried rice are not using enough oil, and not seasoning the rice well enough with salt. Use enough oil to coat the grains, and taste the dish while you're cooking.
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