Singapore-style fried rice

By Jamie Oliver

25 mins cooking time

There are so many variations on this wonderful dish – for me, it’s all about sumptuous fluffy rice with tang and seasoning. Classically there’d be some sort of smoky ribs or ham in the mix, but you can use the principle of this recipe to suit what you’ve got in the fridge and, of course, you can go veggie if you want to. It’s brilliant for embracing odds and ends from your veg drawer, and hopefully will help you to eat the rainbow. As with most stir-fries, this one is all in the prep, setting you up for fast and efficient cooking. You can absolutely make more portions, but it’s best to cook them no more than 2 portions at a time. - Jamie Oliver. This recipe was featured on Jamie Oliver's Keep Cooking and Carry on Show.

Pan-Asian , Vegetarian , Rice , Dinner

Recipe nutrition per serving

Calories

528 kcals

26%

Fat

18.4g

26%

Saturates

3.8g

19%

Protein

22.2g

44%

Carbs

72.3g

27%

Sugar

8.5g

Sodium

1.5g

25%

Fibre

6.6g

Of an adults reference intake

Ingredients

150g brown or basmati rice

320g crunchy veg , such as asparagus, baby corn, broccoli, leek, Chinese, red or white cabbage, pak choi, carrot

1 teaspoon chilli jam

1 teaspoon mixed seeds

1 tablespoon low-salt soy sauce

1 teaspoon tikka paste

4 fresh or frozen raw peeled prawns

1 rasher of smoked streaky bacon

1 chipolata

olive oil

1 large free-range egg

2 cm piece of ginger

1 clove of garlic

Method

Cook the rice according to the packet instructions, then drain and leave to cool. If you spread it across a plate, it will cool more quickly.

Now prep the veg – chop everything into strips or chunks that are about the same size so it will be a pleasure to eat. Chop asparagus spears into 2cm lengths, halve or quarter baby corn, matchstick the carrot, and shred up cabbage – you get the idea.

Peel and finely slice the garlic. Peel and finely chop or grate the ginger.

Put a large non-stick frying pan or wok on a medium-high heat.

Beat the egg. Put 1 teaspoon of olive oil into the hot pan, then pour in the egg, swirling it around the pan to cover the base, essentially like a thin egg pancake. Let it cook through, then ease out of the pan with a spatula, roll it up and finely slice.

Put ½ a tablespoon of olive oil into the hot pan. Finely slice the sausage and bacon, then add to the pan. Stir-fry until golden, then go in with the prawns, garlic and ginger.

Stir in the curry paste until everything is coated, then start adding your veg, getting stuff that needs a bit longer in there first like carrots and leek. Keep stirring or tossing and adding the veg until it’s all in there.

Mix in the cool rice and stir-fry until it’s hot through and the veg are just cooked.

Add the soy, then toss in the egg ribbons.

Divide between your plates, sprinkle over the seeds, season to perfection with more soy if you like, and finish with a drizzle of chilli jam.