Singapore Style Rice
Transform your dinner table with this vibrant and flavorful Singapore Style Rice, a fusion dish that's a feast for both the eyes and palate. This layered masterpiece combines fragrant basmati rice infused with turmeric and chicken stock, tender stir-fried boneless chicken marinated in soy sauce and vinegar, and a medley of crisp vegetables like cabbage, carrots, and peas. The addition of scrambled eggs and crunchy fried noodles adds an extra layer of texture, while a garnish of fresh spring onions brings a refreshing finish. Perfect for family meals or special occasions, this dish is ready in just 60 minutes and serves 4. With its bold flavors, aromatic spices, and satisfying textures, Singapore Style Rice is a must-try recipe that will transport your taste buds straight to Southeast Asia.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 500 grams Boneless chicken breast
- 1 tablespoon Garlic paste
- 1 tablespoon Ginger paste
- 2 tablespoons Soy sauce
- 1 tablespoon Vinegar
- 2 pieces Green chilies
- 1 medium, shredded Carrot
- 1 cup, shredded Cabbage
- 1 cup Peas
- 2 large Eggs
- 1 teaspoon Salt
- 1 teaspoon Turmeric powder
- 3 cups Chicken stock
- 4 tablespoons Oil
- 1 cup Fried noodles
- 2 tablespoons, chopped Spring onions
- 3 minced Garlic cloves
Instructions
Rinse the basmati rice thoroughly and soak it in water for 20 minutes.
Heat 2 tablespoons of oil in a deep pan. Add garlic paste, ginger paste, and minced garlic. Sauté until fragrant.
Add the chicken pieces and cook until slightly browned. Add soy sauce, vinegar, and sliced green chilies. Stir well and set aside.
In the same pan, heat another 2 tablespoons of oil. Scramble the eggs and set them aside.
Add turmeric powder to the pan, then drain the soaked rice and add it to the pan. Stir for 2-3 minutes to lightly toast the rice.
Pour the chicken stock into the pan, add salt, and bring to a boil. Cover the pan, reduce the heat, and simmer for 15-20 minutes until the rice is cooked and fluffy. Set aside.
In a separate pan, stir-fry the shredded carrot, cabbage, and peas until just tender but still crunchy.
Layer the cooked rice on a serving platter. Spread the cooked chicken mixture over it, followed by the stir-fried vegetables and scrambled eggs.
Top the dish with fried noodles and garnish with chopped spring onions.
Serve hot and enjoy your Singapore Style Rice!
Nutrition Facts
Calories |
2685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.7 g | 139% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 899 mg | 300% | |
| Sodium | 7192 mg | 313% | |
| Total Carbohydrate | 197.4 g | 72% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 20.1 g | ||
| Protein | 229.9 g | 460% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 415 mg | 32% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 3114 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
