Enjoy an international dining experience with recipes that have little to no prep. How does this fried rice-inspired Singapore Rice sound?
Our take on a takeout favorite is sure to be a crowd-pleaser! This irresistible Singapore Rice is full of flavor and packed with protein.
Heat rice according to package directions.
Heat vegetable oil in a small skillet over medium heat. Scramble egg and set aside.
Add sesame oil to skillet and heat. Add shrimp, curry powder, ginger, and garlic and cook for 2 minutes.
Add carrot and cook for 1 minute.
Add rice and reserved egg to skillet, stirring to combine. Season with soy sauce.
For added crunch stir in fresh bean sprouts.
Crushed garlic will give your dish a more mild flavor that intensifies over time. Simply take a chef’s knife and press down on a clove. For much more pronounced garlic flavor, swap in minced garlic.
This recipe calls for minced ginger, so it’s important to note that you can’t substitute ground ginger. It’s the oils from a fresh root that give ginger the characteristic fragrance and spicy flavor.
But the good news is that you can keep a ginger root in the fridge for half a year! If you don’t think you go through a root in 6 months, just pop it into a freezer-safe plastic bag and simply take what you need for any given recipe.
Not only is there no need to thaw, but frozen ginger is also even easier to peel! Another of those food hacks to take meals to the next level, this is a simple, economical way to add a fresh, tangy bite to your dishes!
If you’re in a pinch, ground cumin would be the easiest 1 shaker substitution. Warm and earthy, aromatic cumin has hints of both sweet and bitter notes. A bit citrusy, it is most recognized for its spicy, nutty flavor. However, it doesn’t have the tang that curry powder boasts. Sprinkle in some turmeric to add a bitter, pungent flavor.
– Give your dish a bit of a kick by sprinkling in some chilli pepper – or for even more heat, add in some cayenne.
– Don’t forget to mix in the yellow curry powder before heating; the hot oil tempers – or deepens – its flavor.