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Spicy Singapore-Style Chicken Fried Rice


What better way to use up leftover rice than to toss it into a flavorful stir fry! This Singapore-style fried rice recipe features fresh ginger, garlic, a spicy roasted red chili paste and a bit of fish sauce for a burst of flavor. A little brown sugar rounds out the dish by adding a touch of sweetness, and fresh herbs and vegetables add both texture and brightness. It's a delicious meal that can be whipped up in no time.

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Rate this recipe 4.3/5 (47 Votes)


  • 1 pound organic chicken breasts, tenderized (I use a rolling pin), cubed
  • 2 organic garlic cloves, minced
  • 1 inch organic ginger, grated
  • 1 tablespoon organic canola oil
  • 3 tablespoons roasted red chili paste
  • 2 tablespoons fish sauce
  • 1 1/2 tablespoons organic brown sugar
  • 1 organic red pepper, diced
  • 1 cup organic basil, julienned
  • 2 organic carrots, peeled and diced
  • 1 organic onion, diced
  • 1 cup organic green beans, diced
  • 2 cups day old organic brown rice


Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from


Step 1

Use a wok or deep skillet.

Place garlic and ginger in pan with canola oil over low heat for 5 minutes.

Turn burner up to medium heat and add chicken.

Cook chicken until partially done.

Add Red Chili Paste, fish sauce, brown sugar and half of the basil.

Saute until meat is completely cooked through.

Add the carrots, green beans, onions, and red bell pepper.

Saute for another 3 to 4 minutes. Add the rest of the basil.

Cook for 1 to 2 minutes.

Add the rice and mix until the rice incorporates the stir fry and is warmed through.

Take off heat and serve immediately.


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