Singapore-Style Pork Fried Rice

Season ground pork with curry powder, fish sauce and fresh ginger for a fantastic fried rice.
  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. 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. 
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