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Spicy Singapore rice
Pretty much ‘anything goes’ when it comes to fried rice, but this simple Chinese takeaway classic is curry flavoured – typical of the spicy Singapore style.
Serves 2-3 Prep 5 mins Cook 10 mins
2 tbsp vegetable oil
1 onion, finely diced
2 garlic cloves, roughly chopped
2 red bird’s-eye chillies, roughly chopped
500g cooked long-grain or basmati rice
150g frozen mixed baby vegetables, thawed
2 tbsp Chinese curry powder
1 tbsp light soy sauce
1 tsp dark soy sauce pinch of white pepper
1 Pour the oil into a wok over a medium heat and, once hot, add the onion and garlic. Fry, stirring, until golden brown (try not to let the garlic burn). Add the chopped chillies and fry for a further 30 seconds until fragrant, then add the cooked rice and continue to fry for 2-3 mins - you want the rice grains to toast slightly for a slightly nutty flavour, so don't stir constantly.
هذه القصة مأخوذة من طبعة February 2023 من BBC Easy Cook.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة February 2023 من BBC Easy Cook.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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