Singapore Fried Rice | Foodtalk

Ingredients

• 1/2 tsp chicken stock powder equivalent to 1/2 stock cube (Note 1)
• 1 tbsp curry powder (Note 2)
• 1 tbsp sugar
• 1/4 tsp white pepper
• 2 tbsp soy sauce (Note 3)
• 1/2 tbsp sesame oil
• 2 tbsp Shaoxing wine (can also use sake, dry sherry or chicken stock for an alcohol-free option)
• 2 tbsp neutral oil (Note 4)
• 1 large chicken thigh approx 100g, cut into small 2cm or 1-inch pieces (Note 5)
• 100g (3.5 oz) prawns/shrimp peeled and deveined
• 1/2 onion finely chopped
• 2 spring onions/scallions finely chopped with green parts and white parts separated
• 120 grams (1 1/4 cups) white cabbage finely shredded
• 1 carrot cut into matchsticks
• 2 cloves garlic crushed
• 2 eggs beaten
• 350 grams (12 oz) cooked long-grain rice preferably cooked the day before - equivalent to 150g or 5.3oz/1 3/4 cups uncooked rice (Note 6)