Wok stars
BBC Easy Cook|February 2023
Step away from the takeaway menus! These speedy suppers from Kwoklyn Wan are cheap and cheerful to make, and all use just one pan or wok
Kwoklyn Wan
Wok stars

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.

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