Fried Rice Singapore
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g rice, dry
- 2 tablespoons oil
- 2 cloves garlic, finely chopped
- 350 g pork loin (s), cut into fine strips
- 300 g crabs, the meat them, raw
- 1 onion (s), sliced
- 2 tablespoon curry
- 150 g beans, reen, cut diaonally
- 1 carrot (s), large, diced
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- 200 g sprouts (bean sprouts)
- Spring onion (s), rings for garnish, to taste
Print Recipe
Pin Recipe Instructions
- Soak rice vermicelli in boiling water for 5 minutes; then drain.
- Heat 1 tablespoon of oil in a wok. Fry the garlic, pork and shrimp for 2 minutes, turning constantly, remove from the wok, turn down to medium temperature. Pour the remaining oil into the wok, fry the onions and curry powder for 2-3 minutes while turning. Add the beans, carrot sticks, sugar and salt, drizzle with a little water and simmer for another 2 minutes while stirring.
- Add rice and soy sauce and turn constantly with 2 wooden spoons. Add the bean sprouts and the meat mixture, add a little salt, pepper and sugar to taste and mix well. Garnish with the spring onions.
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