Singapore Fried Rice
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 392
- Total Fat
- 21
- Saturated Fat
- 5
- Carbohydrates
- 34
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 15
- Cholesterol
- 87
- Sodium
- 549
- Total: 30 min
- Active: 30 min
Ingredients
2 tablespoons vegetable oil
1 large egg, beaten
1/2 pound ground pork
Kosher salt
1/2 cup diced red bell pepper
1/4 cup shredded carrot
1/4 cup diced red onion
2 teaspoons Asian fish sauce
1 teaspoon curry powder
1 teaspoon minced garlic
1 teaspoon finely grated fresh ginger
3 cups cold cooked long grain white rice
2 tablespoons chopped fresh cilantro
Directions
- Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
- Add the pork to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly and breaking up any clumps, until brown, about 4 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the bell pepper, carrot, onion, fish sauce, curry powder, garlic, ginger and 1/4 teaspoon salt and cook, stirring frequently, until the vegetables are crisp-tender, 2 to 3 minutes.
- Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, pork and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the cilantro and serve.