Singapore Prawn Fried Rice

Singapore Prawn Fried Rice

Singapore rice

Serves 2, 15 minutes

Fried rice is the ultimate quick dinner, and such a comfort food. Everyone has their own version, so here is ours! Singapore fried rice takes inspiration from a host of cuisines - with a mixture of spices used in this.

Using leftover rice is key for this recipe as it needs to have dried out slightly. If you use fresh white rice it will be wetter, and won’t absorb as much of the flavour. Rice is something that frequently gets wasted so this is a great way of making a meal out of something that might otherwise have ended up in the bin.

Now this is a Gills Gals first so drumroll please……

We’ve created a recipe video below so you can watch how to make the recipe alongside our description. We’d love to hear what you think about it!

Singapore rice


  • Tablespoon of rapeseed oil

  • 1 banana shallot chopped (or use 20g frozen chopped shallot)

  • ½ a chopped yellow pepper

  • 2 garlic cloves chopped

  • 1/2 a red chilli finely chopped

  • 3 spring onions finely chopped

  • 1 egg

  • 50g frozen peas

  • 300g cooked white rice

  • 3 cloves

  • 1 star anise

  • ½ teaspoon of turmeric

  • Level teaspoon garam masala

  • 75g coldwater prawns

  • Crispy chilli in oil - chinese supermarket

  • Salt to season


  1. Take a wok put on a medium heat and add the tablespoon of oil.

  2. Add the shallots and let them cook down for two minutes.

  3. Add the yellow pepper, garli and chilli and cook for a further two minutes.

  4. Add the egg and spread around the pan as if making a thin omelette. Let it set for a minute or so and then run a spatula through the egg to make ribbon like egg pieces. Put these to the side of the pan.

  5. Add the frozen peas and the spring onions. Cook for one minute.

  6. Now add the spices - garam masala, turmeric, cloves and star anise and cook for a further two minutes. Heating the spices like this reinvigorates their flavours and will make a massive difference to the dish.

  7. Add the white rice and constantly move around the pan to heat, and cover in the spices. Do this for four minutes - the rice should now be piping hot.

  8. Add the prawns and mix through for a further minute.

  9. Add your desired amount of chilli and mix through before serving.

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