Singaporean rice by Chef Shireen anwer

Singaporean rice

Singaporean rice:


Chicken ½ kg boneless cut into tiny cubes
Rice ½ kg boiled
Capsicum 2 cubed
Cabbage 2 cups cubed
Bean sprouts 1 cup
Onions 3 cut in cubed
Egg 1
Corn flour 2 tbsp
Flour 2 tbsp
Salt 1 tsp
Black pepper 1 tsp
Baking powder ½ tsp
Oil 1 cup
Crushed red pepper 1 tbsp heaped
Garlic 15 cloves chopped and fried golden
Green chilies fried and sliced 8
Soya sauce 1 tbsp

Ingredients for sauce
Mayonnaise 4 tbsp heaped
Ketchup 4 tbsp heaped


In bowl mix together flour, corn flour, egg, salt, black pepper and baking powder, form into a batter adding little water, marinate your chicken in this and deep fry chicken cubes, and keep aside. Pan fry vegetables in 2 tbsp oil, add salt and pepper to taste and 1 tbsp soya sauce. Mix ketchup and mayonnaise in a bowl.

To assemble
Spread boiled rice in a dish top with ketchup and mayonnaise sauce all over the rice, spread with fried vegetables, and fried chicken cubes, top with fried garlic, crushed red pepper and fried green chilies.

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