singaporean rice

Just one word, exotic.


I was first introduced to this dish a couple of years ago, and since then I’m hooked on it.  It comes together pretty quickly and it’s simply mouth-watering.  It’s actually a pretty interesting dish since it is made up of layers of rice, noodles, chicken cooked with vegetables, topped with garlic, green chilies, and butter.  It’s my husband favorite and surprisingly my kids like it too.  Anything with spaghetti/noodles could be easily sold to toddlers, a win-win solution.

I heard they serve this at weddings in Karachi.  I’m hoping I get to eat it at someone’s wedding in future just to taste the authentic version of it.  Until then this will suffice.


Do not let the long list of steps scare you, it’s actually quite simple.

1 cup boiled rice, freshly made or leftovers

 For the chicken stir fry you will need:

  • 1 lbs skinless boneless chicken, cut into small cubes
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 green or red pepper, chopped
  • 1 cup cabbage, shredded
  • 1 carrot, cut into thin slices (I used baby carrots)
  • 1 tsp ginger garlic paste or 1/2 tsp garlic powder
  • 1 tsp black pepper, or to taste
  • 1 tsp red chili powder, or to taste
  • Salt to taste
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • splash of soya sauce
  • 1 tbsp ketchup
  • 1 tbsp corn starch diluted in 1/4 cup water

In a large pan, heat oil on medium heat.

Add onions stir until truculent, and then add ginger garlic paste.  Add chicken and fry until its no longer pink.

Add the vegetables and the spices along with soya sauce and ketchup.  Mix everything together.

Cook until the chicken is almost done.  Add corn starch and cook on low heat until chicken is completely done.

If you want gravy, than add more water and adjust corn starch accordingly.  Set aside.

For the mayo sauce you will need:

  • 1/2 cup mayonnaise
  • 2 tbsp ketchup
  • 1/2 tsp red chili powder, or to taste

Mix everything together, set aside.

For the noodles you will need:

  • 1/2 lb egg noodles or spaghetti

Bring a large pot of water to boil make egg noodles according to instructions.

For the butter with chilies and cloves:

  • 1 tbsp butter
  • 2 green chilies, cut in halves
  • 4-6 cloves, sliced

In a small pan, on medium heat add butter, once it’s hot add green chilies and cloves, cook until cloves turn brownish.

Layering last step:

Layer everything starting with rice, noodles, chicken with veggies, drizzle mayo sauce, and then lastly drizzle the butter with chilies and cloves.


Source: Adapted from fauzia’s kitchen


2 thoughts on “singaporean rice

  1. I tried Singapori rice in Pakistan in 2005, and needless to say it is delicious! I love yours because it doesn’t have any mayo in it, and the ones that I have tried in the past have an overpowering amount of mayo. Yours looks fresh and delicious! 🙂

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