Singapore Fried Rice

A twist on a noodle dish of the same name, Singapore Fried Rice is a fast food classic often featured on Chinese takeaway menus in Britain. Spicy and full of fresh ingredients, making tempting comfort food and one less reason to call the local Chinese takeaway

Ingredients

• 3 tbsp sunflower oil
• 100g prawns
• 2 spring onions, roughly chopped
• 1 clove of garlic, sliced
• 1 large red chilli, sliced
• 1 egg
• 200g leftover rice, long grain
• a handful of garden peas
• ¼ tsp chilli powder
• ¼ tsp turmeric
• ¼ tsp garam masala
• 1 clove, ground
• ½ star anise, ground
• 1 tbsp soy sauce
• 1 tbsp sesame oil

Method

1. Heat 1 tbsp of sunflower oil in a small frying pan.
2. Flash fry the prawns, spring onions, garlic and chilli. Set aside.
3. Gently whisk the egg, fry in a little oil to make a simple omelette.
4. Roll and slice into 1cm strips.
5. Heat the remaining sunflower oil in a wok until smoking.
6. Add the prawns, spring onions, garlic and chilli, followed immediately by the rice and peas.
7. Grind your clove and star anise.
8. Add to the mix along with the chilli powder, turmeric and garam masala.
9. Ensure everything is incorporated, including the omelette, before seasoning the rice with the soy sauce and sesame oil. Serve immediately.

• Serves: 4
• Preparation time: 1 hour