You've had Singapore fried noodles, so why not Singapore fried rice? The recipe is not from Singapore, though. The addition of curry powder to this Cantonese dish, which is usually made with rice noodles, is a nod to the Indian and Hokkien influences found in Singapore.
4 tbsp vegetable oil
1 brown onion, finely sliced
2 garlic cloves, roughly chopped
2 tsp grated ginger
1 carrot, finely diced
2 tomatoes, finely diced
½ red capsicum, finely diced
½ cup frozen peas
8 large prawns, peeled
4 cups cooked jasmine rice, refrigerated
1 tbsp Keen's curry powder
1 tbsp soy sauce
1 tbsp Shaoxing wine
salt and white pepper, to season
2 spring onions, finely sliced
1. Heat a large frying pan over medium heat and add the oil and onion, frying for about 3 minutes until the onion is fragrant and caramelised. Add the garlic and ginger and fry for about a minute. Add the carrot, tomatoes, capsicum and peas and cook for another 2 minutes until the vegetables soften slightly, then add the prawns and cook for a minute, until the prawns just start to change colour.
2. Add the rice to the frying pan and mix well. Move the rice to one side of the pan and crack the eggs into the open side (you may need to add a little extra oil if the pan is looking too dry). Add the curry powder, soy sauce and wine to the pan and mix well with the rice and egg. Season well with salt and pepper, then remove to a serving plate. Scatter with spring onions to serve.
Adam's tip: The two most common mistakes when making fried rice are not using enough oil, and not seasoning the rice well enough with salt. Use enough oil to coat the grains, and taste the dish while you're cooking.
Also try: 15 extra special fried rice recipes
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.