Name: Singapore Veg Fried Rice
Prep time: 15 min
Cook time: 10 min
Total time: 145 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 300 g Cooked Rice, chilled; 2 tbsp Neutral Oil, for high-heat stir-frying; 1 tbsp Garlic, finely chopped; 1 tsp Ginger, finely chopped; 30 g Carrot, julienned; 30 g Green Bell Pepper, julienned; 50 g Paneer, cut into small cubes; 2 tbsp Cashews, split; 1 tbsp Raisins, golden; 1 tbsp Curry Powder, madras curry powder preferred; ¼ tsp Ground Turmeric, for the distinct yellow color; 1 tsp Soy Sauce, lightly used; ¾ tsp Salt, to taste; 2 tbsp Spring Onion Greens, for garnish

2 hr 25 mintotal

25 min hands-on2 hr hands-off

Prep 15 min · Cook 10 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

Heat a wok on maximum flame until it begins to smoke. Add the neutral oil, swirling it to coat the inner surface.
Add the cashews and paneer cubes. Stir-fry rapidly for a few seconds until they turn slightly golden. Remove them to a plate and keep aside.
In the same hot oil, add the chopped garlic and ginger. Toss for just a few seconds to release their aroma without burning them.
Add the julienned carrots and capsicum. Stir-fry continuously on high heat for a minute to ensure they retain a firm crunch.
Lower the heat slightly and add the curry powder and turmeric powder. Mix quickly to cook the spices, being careful not to scorch them.
Immediately add the chilled cooked rice into the wok. Break apart any clumps using a spatula. Add the soy sauce, salt, raisins, and the fried paneer and cashews.
Turn the flame up high again and toss everything quickly for 2-3 minutes until every grain is bright yellow and heated through.
2–3 min
Turn off the heat, garnish with freshly chopped spring onion greens, and serve immediately.

How to tell it's done

Firm, distinctly separated yellow rice grains punctuated by soft paneer, crunchy cashews, and plump raisins.

Getting it right

Tip

The signature flavor of Singapore Fried Rice comes from Madras Curry Powder. It adds a complex, earthy heat that perfectly balances the sweetness of the raisins.

What to serve it with

Serve steaming hot with Veg Manchurian gravy or Chilli Paneer for a complete restaurant-style weekend dinner.

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Ingredients