Kwoklyn Wan’s spicy Singapore vegetable rice recipe

“Pretty much ‘anything goes’ when it comes to fried rice,” says Kwoklyn Wan. “But a simple Chinese takeaway classic is the spicy Singapore-style, with its signature curry powder taste.”

Spicy Singapore vegetable rice

Ingredients:

(Serves 2-3)

2tbsp vegetable oil

1 onion, finely diced

2 garlic cloves, roughly chopped

2 red bird’s-eye chillies, roughly chopped

500g cooked long-grain or basmati rice

150g frozen mixed baby vegetables, defrosted

2tbsp Chinese curry powder, or use your favourite

1tbsp light soy sauce

1tsp dark soy sauce

Pinch of white pepper

Method:

1. Place a wok over a medium-high heat, add the oil and, once smoking, add the onion and garlic and fry until golden brown, being careful not to let the garlic burn. Add the chopped chillies and fry for a further 30 seconds until fragrant, then add the cooked rice and continue to fry for two to three minutes; you want the rice grains to toast slightly, which will give your dish a slightly nutty flavour, so don’t stir the ingredients constantly.

One Wok, One Pot by Kwoklyn Wan is published by Quadrille, priced £16.99. Photography by Sam Folan. Available January 19.