Singaporean Rice
A layered rice and noodle dish with tons of flavour!
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1+1/4 cup Basmati rice
- 2 tsp soy sauce
- 1/2 tsp pepper
- 1 tsp vinegar
- 200 g spaghetti or chow mein noodles
- 2 cup mixed vegetables - I use 1 cup shredded coleslaw mix and 1 cup mixed sliced peppers
- 1 tsp ginger garlic paste
- 1 tbsp soy sauce
- 1/2 tsp pepper
- 1/2 boullion cube (optional)
- 2 lb chicken, sliced into slim 1-1.5 inch pieces
- 2 tsp ginger garlic paste
- 1 tbsp soy sauce
- 1/2 tbsp vinegar
- 1/2 tsp pepper
- 1 tsp cayenne/chili powder
- 1/4 cup ketchup
- 2-3 tbsp asian style hot sauce
- 2-3 tbsp water
- salt for adjusting seasoning
- 3-4 clove garlic thinly sliced
- 2-3 green chilies, thinly sliced
- 1/4 cup mayo
- 1-2 tbsp hot sauce
- 2 tbsp ketchup
- 1 tsp vinegar
- 1/2 tsp pepper
- additional cayenne if your hot sauce isn't spicy enough
- a handful of chopped scallions for garnish (optional)
Instructions
- 1
Boil the rice, drain excess water and stir in soy, pepper, and vinegar
- 2
Boil noodles per package directions.
- 3
While they are boiling heat 2 tbsp of oil in a pan on medium high heat and add the ginger garlic paste
- 4
After sauteing the ginger garlic paste for 30 seconds add your vegetables and remaining seasonings (including crumbled boullion cube) and saute till tender crisp.
- 5
Add the drained noodles to the vegetable mix. Set aside.
- 6
Saute the ginger garlic in hot oil then add the sliced chicken
- 7
Keep the heat on medium high and saute until all the chicken changes colours
- 8
Now add the soy sauce, vinegar, pepper, chili powder, cook for another two minutes
- 9
Stir in the ketchup, hot sauce and water, cook on low for 4-5 minutes. You want a chicken that has a light sauce so neither watery nor dry.
- 10
Taste and adjust seasoning - I usually add 1/2 tsp of salt.
- 11
Whisk all the ingredients together and set aside
- 12
Take a large platter/rice dish then spoon out a layer of rice followed by the noodles then the chicken and a drizzle of your sauce (you'll have extra leftover).
- 13
Heat 3 tbsp of oil in a small pan and add garlic cooking on medium heat till golden
- 14
Add your green chilies, they may sputter so be careful as you saute them for 30 seconds
- 15
Carefully spoon your garlic chips and chilies over the dish - you don't need to pour the oil over!