Description
Learn how to make Singaporean Rice, a Pakistani fusion recipe combining rice, noodles, and chicken!
Ingredients
Units
Scale
For the rice
- 2/3 cup Basmati rice
- 1 tsp. salt
- 2 tsp soy sauce
- 1/2 tsp ground black pepper
For the noodles
- 200g spaghetti or chow mein noodles
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 1/2 orange bell pepper, sliced
- 1/2 red onion, sliced
- 1 tbsp ginger garlic paste
- 1/2 bouillon cube, crushed
- 1 tbsp soy sauce
For the chicken
- 1 tbsp olive oil
- 2 chicken breast, cut in 1 inch cubes
- 2 tsp ginger garlic paste
- 3 tbsp soy sauce
- 1/4 cup ketchup
- 2-3 tbsp Sriracha
For the baghaar
- 2 tbsp vegetable oil
- 2 cloves of garlic, thinly sliced
- 2 green chilies, thinly sliced
For the sauce
- 1/2 cup mayonnaise
- 2 tbsp hot sauce
- 2 tbsp ketchup
- 1 tsp vinegar
- 1 tsp salt
- 1/2 tsp pepper
Instructions
Preparing the rice
Start by preparing your rice in salted water, and according to the package directions. Once cooked, season it with the soy sauce and black pepper, to taste.
Preparing the noodles
- Prepare the noodles in salted water, and according to the package directions.
- In a separate large skillet, stir-fry the onions and peppers, alongside the ginger-garlic paste, about 10 minutes, or until the vegetables are tender and cooked.
- Add cooked noodles to the vegetables skillet, add soy sauce and sauté for a few more minutes.
Preparing the chicken
- Brown the chicken with olive oil in a skillet.
- Add the ginger garlic paste, soy sauce, ketchup and sriracha. Sauté for about five minutes, or until the chicken has cooked through.
Preparing the baghaar
Shallow fry the garlic and green chiles in vegetable oil, stirring occasionally. Set aside.
Preparing the sauce
In a small bowl, mix all the sauce ingredients together.
Assembling Singaporean Rice
Layer the dish with the seasoned rice as the base, top with the noodles, then chicken, then sauce and baghaar. Optionally, garnish with some chopped green onions. Enjoy!
Notes
- The amount of mayonnaise used can be reduced to 1/4 cup depending on your taste. I recommend 1/2 cup as it creates a good amount of sauce for 4 people, as well as making sure the sauce isn’t so spicy that the flavor disappears.
- Given that this isn’t a recipe with any sort of traditional lineage, keep in mind that it will vary from household to household or caterer to caterer. I use simple boiled noodles here, but my friends in Karachi tell me it’s often seen with fried noodles these days. The Variation Ideas section of the post will give you a few more options if you’re interested!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Pakistani
