Singaporean Rice Recipe
Thursday, December 12, 2019
"Layers of chaos, packed with flavour,
bringing everyone together"
Ah, Singaporean Rice, the dish that will use up every pot you own and occupy every burner on your stove. But truly, it’s worth every bit of effort. Singaporean Rice is one of those meals that brings the whole family together, bursting with layers of texture and flavour. For us, Jummah lunch (Friday lunch) is always a rice-based dish, and this is the perfect choice. It’s become a huge family favourite over the years, and it’s easy to see why.
The combination of elements in Singaporean Rice is simply exceptional. You’ve got fluffy rice layered with spaghetti or noodles, tender pieces of saucy chicken, and colourful stir-fried vegetables. Everything is then topped off with a generous drizzle of peri-mayo sauce (Nandos Perinaise always comes to my rescue). To finish, it’s sprinkled with fried garlic slices, fresh green chilli slices, sesame seeds and chopped spring onions. Each bite is a delightful explosion of flavour, from the spicy sauce to the crunchy garnishes.
This rice dish is also a brilliant way to use up leftovers. If you’ve got rice from the day before, or some plain spaghetti hanging about, it will seriously cut down on your prep time. Frozen vegetables work well for the stir-fry too, though I personally prefer chopping up fresh veg for that extra crunch and colour. You can also make this using brown rice and brown spaghetti - which I usually do.
Making Singaporean Rice does take a bit of effort, there’s no denying it. You’ll have multiple components cooking at once, and your kitchen might look like a bit chaotic by the end. But trust me, the results are more than worth it. It’s the kind of meal that feels special, perfect for a family gathering or when you simply want to treat yourself to a plate full of vibrant, comforting goodness.
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Ingredients
Chicken
5 - 6 Chicken Breasts
1 Tbsp Freshly Crushed Garlic
1 Tbsp Fresh Ginger
1 - 2 Tbsp Green Chili Paste [click
here
for the recipe] - or crushed green chillies
2 tsp Red Chili Powder
1 Tbsp Lemon Juice
1 Tbsp Chicken Spice
1/2 tsp Salt
1/2 tsp Ground Black Pepper
1/2 tsp Vinegar
1 tsp Cumin Powder
2 - 3 Tbsp Soy Sauce
2 Tbsp Olive Oil
1 Cup Slurry (1 Cup Water and 1 Tbsp Corn Flour)
Vegtetables
1 Large Purple Onion
1/4 Cup Spring Onions
1 Small Cabbage
3 - 4 Carrots
3 Medium-Sized Bell Peppers
2 Tbsp Olive Oil
1 tsp Crushed Garlic
1 tsp Grated Ginger
1 tsp Green Chili Paste or 2 Sliced Green Chillies
Sauce
1 Cup Mayo
1 Tbsp Peri Peri Sauce
[Substitute with Nando's Perinaise Sauce]
Other
Rice
Egg Noodles (or spaghetti)
Garnish
1 tsp Sesame Seeds
1/4 Cup Chopped Spring Onions
2 - 3 Garlic Cloves Sliced
1/4 Cup Chopped Spring Onions
2 - 3 Garlic Cloves Sliced
1 - 2 Green Chillies Sliced
1 tsp Olive Oil
Method With Step-by-Step Pictures
1. Cut your chicken breasts into strips.
2. Marinate them in the spices and sauces, you can adjust the chillies depending on your heat preference. Set aside to marinate for at least 15 minutes.
3. Prepare the stir-fry vegetables. You can use a packet of frozen
stir-fry vegetables if you’re short on time. If you’re using fresh, dice
the purple onion and bell peppers into medium cubes, chop the spring
onions roughly, julienne the carrots, and shred about a quarter of a
large purple cabbage or 1 whole baby purple cabbage. It doesn’t have to
be perfect; just chop the vegetables to the size you like.
4. Heat some olive oil in a pot over medium heat. Add your marinated
chicken and let it sizzle for around 5 minutes, turning every so often so
it browns evenly on all sides.
5. Once the chicken has browned, add your slurry, this is 1 cup of
water mixed with 1 tbsp of cornflour. This will help create a lovely
thick sauce. Leave it to bubble away on a medium-low heat for 10 to 15
minutes, checking and turning the chicken so it cooks through and the
sauce doesn’t dry out.
6. While the chicken is cooking, move on to the vegetable stir-fry.
In a wok, heat some olive oil over medium heat. After about a minute,
add the prepared purple onion, spring onions, garlic, ginger, and
green chilli paste or sliced green chillies. Stir-fry for 2 - 3
minutes, just to soften the onions. Then add the bell peppers,
carrots, and cabbage. Let it all stir-fry on a medium-low heat until
the carrots soften, around 5 minutes.
7. Boil your rice and set it aside. You can also use leftover rice,
to save time.
10. Boil the spaghetti or egg noodles and keep them aside (or
again, use leftovers).
11. Prepare the garnish. Lightly fry sliced garlic and green
chillies in olive oil over medium heat for 1 to 2 minutes, until the
garlic turns golden.
12. Chop some spring onions diagonally for a lovely finish. Keep
the sesame seeds ready, and make your peri-mayo sauce, or you can
use Nando’s Perinaise.
13. Now it’s time to assemble everything. Start by layering the
rice on the bottom of your serving platter. Next, add a layer of the
boiled spaghetti or noodles over the rice. Top this with the
stir-fried vegetables, then finish with the saucy chicken.
14. Finally, drizzle a generous amount of the peri-mayo sauce over
the chicken. Garnish with the fried garlic and green chilli slices,
sprinkle over the sesame seeds, and finish with the chopped spring
onions.
Method
- Cut your chicken breasts into strips. Marinate them in the spices and sauces, you can adjust the chillies depending on your heat preference. Set aside to marinate for at least 15 minutes.
- Prepare the stir-fry vegetables. You can use a packet of frozen stir-fry vegetables if you’re short on time. If you’re using fresh, dice the purple onion and bell peppers into medium cubes, chop the spring onions roughly, julienne the carrots, and shred about a quarter of a large purple cabbage or 1 whole baby purple cabbage. It doesn’t have to be perfect; just chop the vegetables to the size you like.
- Heat some olive oil in a pot over medium heat. Add your marinated chicken and let it sizzle for around 5 minutes, turning every so often so it browns evenly on all sides.
- Once the chicken has browned, add your slurry, this is 1 cup of water mixed with 1 tbsp of cornflour. This will help create a lovely thick sauce. Leave it to bubble away on a medium-low heat for 10 to 15 minutes, checking and turning the chicken so it cooks through and the sauce doesn’t dry out.
- While the chicken is cooking, move on to the vegetable stir-fry. In a wok, heat some olive oil over medium heat. After about a minute, add the prepared purple onion, spring onions, garlic, ginger, and green chilli paste or sliced green chillies. Stir-fry for 2 - 3 minutes, just to soften the onions. Then add the bell peppers, carrots, and cabbage. Let it all stir-fry on a medium-low heat until the carrots soften, around 5 minutes.
- Seperately boil the rice and spaghetti and set it aside, you can use leftovers.
- Prepare the garnish. Lightly fry sliced garlic and green chillies in olive oil over medium heat for 1 to 2 minutes, until the garlic turns golden. Chop some spring onions diagonally for a lovely finish. Keep the sesame seeds ready, and make your peri-mayo sauce, or you can use Nando’s Perinaise.
- Now it’s time to assemble everything. Start by layering the rice on the bottom of your serving platter. Next, add a layer of the boiled spaghetti or noodles over the rice. Top this with the stir-fried vegetables, then finish with the saucy chicken.
- Finally, drizzle a generous amount of the peri-mayo sauce over the chicken. Garnish with the fried garlic and green chilli slices, sprinkle over the sesame seeds, and finish with the chopped spring onions.
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23 comments
Be careful with soy sauce. Most have alcohol (1.5-2%~). A similar alternative, without alcohol, is Bragg Liquid aminos: https://bragg.com/products/bragg-liquid-aminos-soy-alternative.html
ReplyDeleteI'm very blessed where we live you get halal certified soy sauce, so I've never had an issue finding one I could use in my cooking. But thank you for sharing this comment, I'm sure it will be very helpful for others who cannot get a halal certified soy sauce etc.
DeleteBe careful with soy sauce please! It has a very high alcohol content. A good alternative is Bragg liquid aminos: https://bragg.com/products/bragg-liquid-aminos-soy-alternative.html
ReplyDeleteMy mother makes Singaporean Rice often. I've made it myself once. It's quite delicious, although what I do after adding the layer of rice and spaghetti, I add the sauce. Also on top of the dish along with the green chilli slices and sesame seeds, I add a few bits of crunchy noodles or pieces of fried samosa ki pattis to add an additional crunch
ReplyDeleteOh I need to try it that way, adding more crunch sounds delicious, I also make my chicken more saucy so it's not dry with the rice and spaghetti. Thank you for sharing!
DeleteOh wow this looks good. Never tried Singaporean Rice before. Will have to give it a go
ReplyDeleteHope you gave it a try, it's quite delicious and such a family meal.
DeleteI have never eaten or cooked anything from Singapore . Love this . It looks yummy
ReplyDeleteThe name is actually misleading, because the dish originates from India not Singapore lol which I learnt after making this meal. Btw thank you :)
DeleteThe recipe looks easy.. haven't tried this one yet...looks yummy �� ��
ReplyDeleteThank you :)
DeleteYou made me hungry :p This looks absolutely great ma shaa Allah! Jazakallahu Khayr for sharing ❣️
ReplyDeletelol Jazakallah <3
DeleteThis has been a favorite recipe! Seems simple but there's so much work that goes into it! But your recipe has me craving it again!
ReplyDeleteSame, there's so many steps, but it's so worth it in the end.
DeleteI appreciate the seasonings used in these dishes. I am sure it's very flavorful. Moreover, it's easy to make. Thanks for sharing.
ReplyDeleteThank you so much :)
DeleteSingaporean Race and the Spicy Chicken sounds like a flavorul meal. The Food Explora in me appreciate the seasonings used in these recipes and how easy it is to prepare. Thanks for sharing.
ReplyDeleteIt's definitely a flavour packed dish, which is super easy to make. Thank you :)
DeleteThis looks delicious!
ReplyDeleteThank you :)
DeleteThis looks amazing! I appreciate the recipe being broken down into steps, too. That makes it easier for someone like me, who's not the best cook.
ReplyDeleteI try my best to constantly improve my way of sharing my recipes, so everyone find's it easy to follow along. Thank you so much for the lovely feedback :)
Delete