Curried Rice Singapore Style

Curried Rice Singapore Style

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Course: Main Course, Side Dish
Cuisine: Five Spice, Singaporean, Vegan, Vegetarian
Year: 1996
Servings: 1 serving


Group One

  • carrots
  • broccoli
  • celery
  • leeks
  • pea pods
  • zucchini (optional)

Group Two

Group Three

  • 2-3 teaspoons curry powder (to taste)
  • 1 teaspoon cumin
  • ¼ teaspoon black pepper (to taste)
  • sugar
  • salt
  • soy


  • Oil in wok. Stir fry Group One ingredients until 2/3 done. Remove.
  • Oil in wok. Add Group Two ingredients and stir fry for 30 seconds.
  • Add Group Three ingredients.
  • Stir well. Add rice, break it up as necessary. Mix well and heat through.
  • Add back veggies, sprouts, and any mock or pre-cook meat product.

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