Go Back
+ servings
a dish of singaporean rice with two glasses of water in the background
Print

Singaporean Rice

A layered rice and noodle dish with tons of flavour!
Course Main Course
Cuisine Pakistani
Keyword singapore rice, singaporean rice, singapore noodles
Servings 4
Author Sarah Mir

Ingredients

Rice

  • 1 ¼ cup Basmati rice
  • 2 tsp soy sauce
  • ½ tsp pepper
  • 1 tsp vinegar

Noodles

  • 200g spaghetti or chow mein noodles
  • 2 cups mixed vegetables - I use 1 cup shredded coleslaw mix and 1 cup mixed sliced peppers
  • 1 tsp ginger garlic paste
  • 1 tbsp soy sauce
  • ½ tsp pepper
  • ½ boullion cube (optional)

Chicken

  • 2 lb chicken, sliced into slim 1-1.5 inch pieces
  • 2 tsp ginger garlic paste
  • 1 tbsp soy sauce
  • ½ tbsp vinegar
  • ½ tsp pepper
  • 1 tsp cayenne/chili powder
  • ¼ cup ketchup
  • 2-3 tbsp asian style hot sauce
  • 2-3 tbsp water
  • salt for adjusting seasoning

Baghaar

  • 3-4 cloves of garlic thinly sliced
  • 2-3 green chilies, thinly sliced

Chili Mayo Sauce

  • ¼ cup mayo
  • 1-2 tbsp hot sauce
  • 2 tbsp ketchup
  • 1 tsp vinegar
  • ½ tsp pepper
  • additional cayenne if your hot sauce isn't spicy enough
  • a handful of chopped scallions for garnish (optional)

Instructions

Rice

  • Boil the rice, drain excess water and stir in soy, pepper, and vinegar

Noodles

  • Boil noodles per package directions.
  • While they are boiling heat 2 tbsp of oil in a pan on medium high heat and add the ginger garlic paste
  • After sauteing the ginger garlic paste for 30 seconds add your vegetables and remaining seasonings (including crumbled boullion cube) and saute till tender crisp.
  • Add the drained noodles to the vegetable mix. Set aside.

Chicken

  • Saute the ginger garlic in hot oil then add the sliced chicken
  • Keep the heat on medium high and saute until all the chicken changes colours
  • Now add the soy sauce, vinegar, pepper, chili powder, cook for another two minutes
  • Stir in the ketchup, hot sauce and water, cook on low for 4-5 minutes. You want a chicken that has a light sauce so neither watery nor dry.
  • Taste and adjust seasoning - I usually add ½ tsp of salt.

Chili Mayo Sauce

  • Whisk all the ingredients together and set aside

Layering

  • Take a large platter/rice dish then spoon out a layer of rice followed by the noodles then the chicken and a drizzle of your sauce (you'll have extra leftover).

Baghaar

  • Heat 3 tbsp of oil in a small pan and add garlic cooking on medium heat till golden
  • Add your green chilies, they may sputter so be careful as you saute them for 30 seconds
  • Carefully spoon your garlic chips and chilies over the dish - you don't need to pour the oil over!

Notes

  • Hot sauce: Use your favourite Asian style chilli sauce (sriracha or sambal oelek) or Chilli Garlic Sauce if neither are available. I made it with Sriracha which I really like in this dish
  • Spice lover? Add slender sliced green chilies in your chow mein to bring up the heat and a tsp of chili flakes in your chicken
  • Carb on Carb too much? Skip one, no problem
  • Have stale rice? Absolutely use it here! Warm it stove top with a little soy sauce and pepper 
  • This recipe serves 4 people but you can easily double it all, but don't need to double the sauce!