There comes a time in year when I crave for this killer dish and that is mostly in January – I wonder why. I prefer rice over roti (loaf) both in cooking and eating plus this recipe includes pasta which is one of my favourite comfort food. The combination becomes irresistible when mixed with creamy mayo sauce and spicy cooked chicken gravy, it is a treat to your taste buds. Irrespective of the fact that it requires a little more time and effort as compared to other recipes, I enjoy preparing it invariably. Interestingly the recipe has nothing to do with or related to Singapore’ in any way. It is just a fancy name given to this aromatic and creamy fusion of elements.

Sharing the recipe with you all, please abstain from getting intimidated by the number of steps. The outcome is an incredibly delicious menu item, we always end up over eating no matter how hard we try to avoid it. You will win many hearts with this course – totally worth it! 

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About Singaporean Rice: A contemporary dish which includes layers of fried rice, spaghetti, chicken and veggies cooked in spices topped with mayonnaise sauce.

Rating:  

Inspired from: Food Fusion

Cuisine: Fusion

Course:  Main

Serves:	4-6	Ease Level:
Prep Time:	25 mins	Quickness:
Cooking Time:	45 mins	Spice Level:

 Above ratings are out of 5
Cooking times are approx and calculated while working simultaneously on 2 stoves.

GET:

 Cutting Board
 Knife
 Some bowls / plates and spoons / forks
 Wok
 Cooking pot

SET:

For Chicken Gravy
 Oil 2 tbs
 Chicken boneless 0.5 kg
Ginger garlic paste 1 tbs
 Soya sauce 1 tbs
 Vinegar 1 tbs
Salt 1 tsp
Red chili powder 1 tsp
Black pepper 1/2 tsp
Hot sauce (or Chili Sauce) 1 tsp
Ketchup 1/2 cup

For Spaghetti and Veggies
 Spaghetti 250 gms
 Turmeric powder 1/2 tsp
Oil 1 tbs
Ginger (julienne cut) 1 tbs
Capsicum 1/2 cup
Spring onion chopped  1/2 cup
Cabbage (julienne cut) 1 cup
Carrots (julienne cut) 1/2 cup
Salt to taste
Black pepper to taste
 Red chili powder 1/2 tsp
Soya sauce 2 tbs

For Mayonnaise sauce
Mayonnaise 1/2 cup
 Ketchup 1/3 cup
Hot sauce 1 tsp
Mustard sauce 2 tsp
Salt 1 pinch
Black pepper 1 pinch

For Rice:
 Rice 1/2 kg
 Salt 1 tsp

GO:

I worked in batches  simultaneously.

 Boil spaghetti as per instructions written on pack. Add turmeric powder to give a little color.

Side by side start making chicken gravy:

 Heat oil, add chicken and ginger garlic paste. Fry until chicken changes color.
Add soya sauce, vinegar, salt, red chili, black pepper and mix well.
 Pour in hot sauce, ketchup and simmer for 3-4 minutes. Add some water to get the desired consistency. (should not be too runny nor dry)
 Transfer it to a dish.

 Meanwhile when spaghetti are done, boil rice with salt and strain them.

 Time to cook stir fry veggies and spaghetti:

Add oil in the same pan and all vegetables except green onion’s green parts.
Add soya sauce, salt, black pepper, red chili and stir fry for 1-2 mins.
Toss in boiled spaghetti and green onions’ green.
Mix well and set aside.

Mix all Mayo sauce ingredients. Set aside

Now that we are done with the cooking part, lets assemble the product:

In a serving dish, spread a layer of rice.
Make second layer of stir fried vegetables with spaghetti.
And third layer of chicken gravy.
Add mayo sauce on top.
Garnish with some green onion’s chopped green part.

Serve.

MY TWO CENTS:

Adjust the spice level to suit your taste buds.
You can use your food processor to do the daunting task of cutting and chopping (it saves time), overall time to complete the dish will decrease drastically. I do it often 🙂
You can add subtract veggies as per availability.
You can use Chili sauce or Sriracha sauce in place of hot sauce.

Hope you’ll enjoy trying it out.
I’d love to get your feedback. Feel free to drop a comment below about your experience.

Happy Cooking!