Singaporean Rice

Singaporean Rice

Singaporean Rice
  • Boneless chicken cubes 450g
  • Rice 2 cups (soaked and boiled)
  • Spaghetti 1/2 packet (boiled, strained and oiled)
  • Capsicum 1 big sized (diced into small cubes)
  • Carrots 2 med sized (diced into small cubes)
  • Cabbage 1 cup (roughly chopped)
  • Onion 1 med sized (chopped)
  • Tomatoes 2 small or 1 med sized (chopped)
  • Tomato paste 2 tbsp
  • Soy Sauce 1 tbsp
  • Vinegar 2 tbsp
  • Chicken stock cube 1 from the 2
  • Ketchup 3tbsps
  • Chinese Salt 3/4th tbsp
  • Salt, black pepper, red chili powder, red chili flakes to taste.
  • Ginger Garlic paste 1tbsp
  • Oil as required
  • Spring onions (green part) 1 bunch or 3 to 4 sprigs


  • Boil and strain spaghetti and then drizzle some olive oil on it.
  • Heat 3tbsps of oil in a pan, add the vegetables, sauté for a 15 to 20 seconds and then add salt and black pepper to taste.
  • Then add boiled spaghetti and mix well. Let it warm up a bit and then take off the stove.


  • Heat 3tbsps of oil in a pan and sauté chopped onion till light golden. Add GG paste, tomatoes, Salt, red chili powder and flakes, black pepper, Chinese salt, soy sauce, cube, vinegar and tomato paste.
  • Let it cook for 2 to 3 minutes before adding chicken. Then sauté well for a minute and add 1/2C of water. Cover and let it cook on high heat till water dries.
  • Add ketchup. Cook some more to get desired gravy and take it off the stove.


  1. Boiled rice
  2. Spaghetti
  3. Chicken gravy
  4. Mayo sauce
  5. Spring onions
    (in a deep dish in the respective manner)

Bon Appetit💗


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