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.
Servings 6
Ingredients
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
Instructions
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.