Quick & Easy Singaporean Rice Recipe

In a pan, heat 1 tbsp cooking oil.

Add ½ tsp garlic paste and ½ tsp ginger paste. Sauté for a few seconds.

Toss in 1 chicken breast (thinly sliced). Stir well.

Season with ½ tsp salt and ½ tsp black pepper. Mix and cook for about 4 minutes.

Add 1 tsp soy sauce, ¼ cup ketchup, and 1 tsp vinegar. Mix it all up.

Pour in a cornstarch slurry (mix ¼ cup water + 1 tsp cornstarch) and cook until it thickens. Set aside.

In a wok, heat 2 tbsp oil.

Add ½ tsp ginger paste and 1 tsp chopped garlic. Stir for a bit.

Add ½ onion (thinly sliced), 1 carrot (thinly sliced), and 1 green capsicum (thinly sliced). Stir-fry on high heat for 1-2 minutes.

Toss in ½ cup shredded cabbage. Season with ½ tsp salt, ½ tsp black pepper, and ½ tsp white pepper.

Add your cooked egg noodles and give it a good mix. Set aside.

Mix together ½ cup mayonnaise, ¼ cup ketchup, 1 tsp hot sauce, 1 tsp mustard, ¼ tsp garlic paste, and a big pinch of salt and pepper. Set aside.

On a serving platter, layer some plain cooked rice. Drizzle the creamy sauce all over the rice.

Add a layer of the cooked noodles. Top with the saucy chicken.

Garnish with chopped green onions.

In a small pan, heat 2 tbsp oil. Add 3 thinly sliced garlic cloves and 3 green chilies (slit). Fry until golden brown, then pour this fragrant oil over the chicken.

Equipment Needed

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