Wok stars

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

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.