Singaporean Rice

Ingredients

• 0.75 cup Mayonnaise (For spicy mayo sauce)
• 0.25 cup Ketchup (For spicy mayo sauce)
• 3 tbsp Cream (For spicy mayo sauce)
• 0.5 tsp Lemon juice (For spicy mayo sauce)
• 1 tsp Paprika powder (For spicy mayo sauce)
• 0.25 tsp Iodized Himalayan pink salt (For spicy mayo sauce)
• 0.5 tsp Caster sugar (Also called fine or powdered sugar)
• 1 tbsp Sriracha sauce (Hot sauce may be substituted)
• 0.5 cup Cooking oil (Used to fry garlic and cook the vegetables and chicken; the garlic-infused oil is reused)
• 0.5 cup Garlic (Chopped; fry until golden for the topping)
• 0.5 tbsp Crushed red chili (For the noodle and vegetable mixture)
• 1 tbsp Crushed ginger-garlic (For the noodle and vegetable mixture)
• 0.5 cup Onion (Diced)
• 0.5 cup Carrot (Sliced)
• 0.5 cup Capsicum (Diced)
• 1 cup Cabbage (Chopped)
• 200 g Noodles (Boiled according to the package instructions; lightly oil after boiling so they do not stick)
• 1.5 tbsp Soy sauce (For the noodle and vegetable mixture)
• 0.5 tsp Crushed black pepper (For the noodle and vegetable mixture)
• 1 tsp Iodized Himalayan pink salt (For the noodle and vegetable mixture, or to taste)
• 1 tsp Crushed red chili (For the noodle and vegetable mixture)
• 0.5 cup Spring onion greens (Chopped; for the noodle and vegetable mixture)
• 500 g Boneless chicken (Cut into small cubes)
• 1 tbsp Ginger-garlic paste (For the chicken)
• 1 tbsp Hot sauce (For the chicken)
• 1.5 tbsp Soy sauce (For the chicken)
• 0.25 cup Ketchup (For the chicken)
• 0.5 tsp Crushed black pepper (For the chicken)
• 0.5 tsp Iodized Himalayan pink salt (For the chicken, or to taste)
• 1 tsp Red chili powder (Or to taste)
• 1.5 tsp Chicken powder (For the chicken)
• Paprika powder (Amount not specified; add if the chicken needs a deeper red color and extra aroma)
• 500 g Sella rice (Boiled with salt)
• Spring onion greens (Chopped, as required, for finishing)

Steps

1. 1

   Whisk the mayonnaise, ketchup, cream, lemon juice, paprika, salt, caster sugar, and sriracha together in a bowl until smooth and fully combined. Set aside the spicy mayo sauce.

2. 2

   Boil the noodles according to the package instructions. Drain them and lightly coat with oil so they remain separate while the other components are prepared.

3. 3

   Heat the cooking oil in a wok or deep pan. Add the chopped garlic and fry until golden and fragrant. Remove the fried garlic and reserve it for layering and garnish, leaving the garlic-infused oil in the wok.

4. 4

   Keep about 2 to 3 tablespoons of the garlic-infused oil in the wok and heat it over high heat. Add the crushed red chili and crushed ginger-garlic.

5. 5

   Add the diced onion, sliced carrot, diced capsicum, and chopped cabbage. Stir-fry over high heat for no more than about 30 seconds so the vegetables remain crunchy.

6. 6

   Add the boiled noodles, soy sauce, crushed black pepper, salt, crushed red chili, and chopped spring onion greens. Toss quickly over high heat until evenly mixed. Do not overcook or leave the noodles undercooked.

7. 7

   Transfer the finished noodle and vegetable mixture to a bowl and set it aside. The same wok will be used for the chicken.

8. 8

   Return the remaining garlic-infused oil to the wok and heat it. Add the small chicken cubes and cook them on all sides until their color changes and the pieces are sealed.

9. 9

   Reduce the heat to medium. Add the ginger-garlic paste and cook until the moisture released by the chicken and paste reduces slightly.

10. 10

    Add the hot sauce, soy sauce, ketchup, crushed black pepper, salt, red chili powder, and chicken powder. Mix thoroughly and cook until the chicken has a saucy consistency and is fully cooked.

11. 11

    If the chicken does not develop a sufficiently red color, add paprika powder for additional color and aroma. Continue until the chicken reaches the stated finished texture and color.

12. 12

    To assemble, spread the boiled rice in the bottom of a serving dish as an even bed.

13. 13

    Spread the reserved fried garlic evenly over the rice so that its flavor is distributed through the layers.

14. 14

    Drizzle or zigzag some of the spicy mayo over the fried garlic and rice.

15. 15

    Spread the complete noodle and vegetable mixture over the rice and sauce.

16. 16

    Arrange the cooked chicken over the noodle layer.

17. 17

    Finish with more spicy mayo, chopped spring onion greens, and a generous scattering of the remaining fried garlic. Serve the layered Singaporean rice.

Notes

The source does not specify the amount of paprika for the chicken; it is described as optional, to be added if more red color and aroma are desired. The transcript indicates that the garlic is fried in the cooking oil, removed for topping, and that the infused oil is reused. The source does not give a specific cooking time for the chicken; cook until fully cooked and saucy.

Nutrition per serving

• main
• Southeast Asian-inspired
• layered rice
• stir-fried
• chicken
• spicy
• comfort food
• family-style