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+ servings

Singaporean Rice

Singaporean Rice is a delicious Pakistani fusion dish that’s layered with rice, noodles with stir fried vegetables, spicy chicken curry, and topped with a mayo sauce. It’s basically heaven in a plate.
Course Main
Cuisine Pakistani
Prep Time 20 minutes
Cook Time 40 minutes
Servings 6


For the Chicken

  • 2 tablespoons oil
  • 1 tablespoon ginger garlic paste
  • 500 grams boneless chicken cut into 1 inch cubes
  • 1 tablespoon soy sauce
  • 1 tablespoon vinegar
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon chilli sauce
  • 1/2 cup ketchup
  • 2 tablespoons water

For the Stir Fried Noodles & Vegetables

  • 1 tablespoon oil
  • 1/2 cup capsicum thinly sliced
  • 1 cup cabbage thinly sliced
  • 1/2 cup carrots thinly sliced
  • 2 tablespoon soy sauce
  • Salt & pepper to taste
  • 1/2 teaspoon red chilli powder
  • 200 grams noodles boiled
  • 1/4 teaspoon sesame oil
  • 1/2 cup spring onion chopped

For the Mayo Sauce

  • 1/2 cup mayonnaise
  • 1/3 cup ketchup
  • 1 teaspoon chilli sauce or sriracha

For the Rice

  • 4 cups boiled rice


To Make the Chicken

  • Heat oil in a wok, and add the chicken. Cook for a minute, and then add ginger garlic paste and mix.
  • Add soy sauce and vinegar. Mix.
  • Add salt, pepper, and red chilli powder. Mix.
  • Add ketchup and water, and cook for 3-4 minutes.
  • Transfer to a bowl, and set aside.

To Make the Stir Fried Noodles & Vegetables

  • In the same wok, add oil and the vegetables. Toss the veggies until coated in oil, and then add the soy sauce, salt, pepper and red chilli powder.
  • Then add in the noodles and mix well.
  • Add sesame oil, mix well, and then top with green onions. Mix well, and set aside.

To Make the Mayo Sauce

  • Mix all the ingredients in a bowl, until well combined.

To Assemble

  • Spread rice in a serving dish.
  • Then add the noodles.
  • Top with the chicken gravy.
  • Finally drizzle with the mayo sauce.
  • Serve immediately.