Singaporean Rice

Quick and Easy Singaporean Rice Recipe with a little fusion of our own. Make it on the weekend and enjoy.

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For chicken gravy:

  • Chicken boneless ½ kg
  •  Soya sauce 1 tbs
  •  Vinegar1 tbs
  •  Oil 2 tbs
  •  Salt ½ tsp
  •  Red chili powder ½ tsp
  •  Ginger garlic paste 1 tbs
  •  Black pepper ½ tsp
  •  Hot sauce (or Chili Sauce) 1 tsp
  •  Ketchup ½ cup
  •  Water 2-3 tbs

Stir fried vegetable + noodles

  •  Boiled Egg noodles 200 gms
  • Oil 1 tbs
  •  Ginger (julienne cut) 1 tbs
  • Capsicum ½ cup
  •  Spring onion white chopped ¼ cup
  •  Spring onion green chopped ¼ cup
  •  Cabbage (julienne cut) 1 cup
  •  Carrots (julienne cut) ½ cup
  •  Salt to taste
  •  Black pepper to taste
  •  Red chili powder ½ tsp
  •  Sesame oil ¼ tsp
  •  Soya sauce 2 tbs

Mayo sauce

  •  Mayonnaise ½ cup
  •  Ketchup 1/3 cup
  •  Hot sauce (or chili sauce) 1 tsp
  •  Salt 1 pinch
  •  Black pepper 1 pinch


  •  Rice ½ kg
  • Salt 1 tsp
  •  Oil 1sp


To make chicken gravy, heat oil and add chicken and ginger garlic paste and fry until chicken changes color. Add soya sauce, vinegar, salt, red chili, black pepper and mix well. Add hot sauce, ketchup and little water and cook for 3-4 minutes more. Dish out

In the same pan, add oil and all vegetables except green onion’s green. Add soya sauce, salt, black pepper, red chili and stir fry for 1-2 mins. Add boiled egg noodles and toss. Add sesame oil and green onions’ green. Toss well and dish out in a bowl and set aside.

Mix all Mayo sauce ingredient and pour in a sauce bottle. Set aside.

Cook 2 cups of rice with 1 tsp of salt and set aside.

Fry garlic slices and green chili slices and set side.

For Assembling:

In a serving dish, spread a layer of rice on the dish. Add second layer of stir fried vegetables with noodles, than third layer of chicken gravy. Add mayo sauce and fried garlic and green chilies as top layer

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