Singaporean Rice
A home-style recipe for Singaporean Rice. Serves 4, ready in about 35 minutes.
Ingredients
- 4 cups cooked rice, cold (from about 1⅓ cups uncooked)
- 250 g boneless chicken, in thin strips
- 3 tbsp oil
- 2 eggs, beaten with a pinch of salt
- 1 tsp ginger-garlic paste
- 1 capsicum (shimla mirch), in thin strips
- 1 carrot, in thin strips
- 1 tsp curry powder / ½ tsp turmeric and ½ tsp red chilli powder
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp soy sauce
- 1 cup boiled spaghetti or noodles (optional)
- For the sauce: 4 tbsp ketchup, 2 tbsp chilli sauce, 1 tsp vinegar
Missing something?
- No rice? Use any other rice, or broken rice (cooks faster).
- No chicken? Use mutton or beef (cook longer), or soya chunks.
- No eggs? Use paneer or firm tofu in curries and rice dishes.
- No capsicum? Use extra cabbage or onion.
- No carrot? Use extra cabbage or capsicum.
- No soy sauce? Use a little vinegar with pepper and extra salt (taste will differ).
Method
- Heat 1 tbsp oil in a wok on high heat. Scramble the eggs for 1 minute until just set, then lift them out.
- Add the rest of the oil, the ginger-garlic paste and the chicken. Stir-fry for 5–6 minutes until cooked.
- Add the capsicum and carrot and stir-fry for 2 minutes.
- Add the curry powder, salt, pepper and soy sauce, then the rice, noodles and eggs. Toss on high heat for 3–4 minutes until hot.
- Mix the sauce ingredients. Serve the rice with the sauce on top or on the side.
Tip: Cold rice from the day before works best; fresh rice turns sticky.