Best Singaporean Rice Recipe | How to make Singaporian Rice Recipe By SYK

Heat 2 tablespoons of cooking oil in a pan and add 1 tablespoon of chopped garlic, frying lightly without changing color.

Add 750 grams of cubed boneless chicken and sauté on high flame until the color turns white, then cover and cook for a few minutes.

After 3-4 minutes, uncover and add 1 teaspoon of salt and 1 teaspoon of black pepper, mixing well.

Add 1 tablespoon of white vinegar, 1 tablespoon of soy sauce, and 1/2 cup of ketchup. Mix well and sauté on high flame for 4 minutes before setting aside.

In another pan, boil water and add 1 tablespoon of salt and 2 tablespoons of oil. Once boiling, add 1 packet of spaghetti and cover to cook for 7-8 minutes until soft. Drain and rinse with cold water, setting aside.

In a pan, heat 4 tablespoons of oil and add 1 tablespoon of chopped garlic, frying lightly.

Add 1 cup of chopped carrots and sauté on high flame for a few minutes until slightly soft.

Next, add 1 cup of chopped capsicum and sauté for a few minutes, adding 1 teaspoon of black pepper and 1 teaspoon of salt, mixing well.

Add 1/2 cup of ketchup, 1 teaspoon of chili sauce, 1 tablespoon of soy sauce, and 1 tablespoon of vinegar, mixing well.

Pour in 1/2 cup of chicken stock and add the boiled spaghetti, mixing thoroughly.

In a bowl, prepare the sauce by mixing 1 cup of mayonnaise, 1 teaspoon of salt, 1 teaspoon of black pepper, 3 tablespoons of chili sauce, and 1/2 cup of ketchup.

In a pan, heat 1 tablespoon of oil and add 750 grams of boiled rice, mixing in 1 tablespoon of soy sauce and 1 tablespoon of black pepper.

Sprinkle a little water, cover, and let it steam on low flame for a few minutes to absorb the flavors.

Layer the rice in a dish, adding the sautéed chicken on top, followed by the prepared sauce.

Equipment Needed

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