Singaporean Rice Recipe By Chef Hafsa | Hafsas Kitchen Rice

Heat 2 tablespoons of vegetable oil in a wok and spread it evenly.

Beat 1 egg with a pinch of salt and mix it in the wok, cooking until scrambled.

Remove the scrambled egg and set aside.

Add 2 tablespoons of vegetable oil back to the wok and sauté ginger garlic paste for a few seconds.

Add chopped cauliflower, chopped carrots, and bell peppers to the wok and mix well.

Add 2 teaspoons of chicken powder, 2 tablespoons of soy sauce, and 1 tablespoon of white vinegar, mixing everything together for a few seconds.

Add 1 cup of boiled rice and 1 cup of boiled noodles to the mixture and stir until well combined.

Add the scrambled egg back into the mixture along with spring onions and mix for a few more seconds.

Prepare a sauce by mixing 1/4 cup chili garlic sauce, 1/4 cup ketchup, and 1 tablespoon of fresh cream in a bowl and set aside.

In another bowl, add chicken pieces, 1 egg, and garlic powder, then fry in hot oil until fully cooked.

In a separate bowl, mix 1/2 cup water, 1/4 cup chili garlic sauce, 1/4 cup ketchup, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon soy sauce, then add to the cooked chicken.

Add 1 tablespoon of cornflour mixed with water to thicken the sauce and stir well.

Add the previously prepared sauce to the chicken mixture along with 1 tablespoon of crushed peanuts and mix well.

Assemble the dish by adding the rice and noodles to a plate, topping with the cooked chicken and sauce.

Equipment Needed

Dietary

Allergens