Singapore fried rice

Prep: 15 mins
Cook: 30 mins
Singapore fried rice
Classic Asian delight, this one is low in fat and calories. 

3 tbsp teriyaki sauce

½ tsp Chinese five-spice powder

2 tsp curry powder

300g pork medallions, trimmed of any fat

1 tbsp sunflower oil

300g frozen mixed stir-fry vegetables, thawed

100g cooked prawns, thawed if frozen

Basmati rice, to serve

Preheat the oven to 200°C / 400°F / Gas mark 6.

Line a baking tray with foil and set aside.

In a bowl, mix the teriyaki sauce, five-spice and curry powders.

Add half to the pork, turning to coat, and leave to marinate for 15 minutes, longer of you have time.

Remove pork from the marinade and put on the baking tray.

Roast for 15-20 minutes.

Meanwhile, cook the rice following the instructions, then drain well.

Transfer the pork to a chopping board and rest for 5 minutes.

Using a large non-stick frying pan or wok over a medium-high heat.

Add the oil and stir-fry the vegetables for 3-4 minutes.

Cut the pork in half lengthways, then thinly slice.

Tip into the pan, with the prawns, noodles and remaining marinade.

Mix together for 2-3 minutes until hot.

Pour in the rice and mix well, serve straight away.


Preparation Time
15 minutes

Cooking Time
30 minutes

Main ingredients
Fish, Pork, Vegetables, Rice, Spice

Recipe Type
Dinner, Classics


Level of Difficulty

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