What’s For Dinner: Singaporean Rice

Singaporean Rice. Delicious, but literally has everything but the kitchen sink in it.
It’s great for parties because it makes a large quantity at once [or feeds someone who loves this for a few days]. I’m warning you now there are a lot [and I mean A LOT] of steps to put this together, but they are all easy steps.
Here’s the recipe for one large tray of Singaporean Rice Noodles:
For the chicken, you need:

  • 1 pound of [boneless] chicken, cut into tiny bite size pieces
  • salt and black pepper, to taste
  • garlic powder, to taste
  • 1/4 teaspoon of ginger powder
  • 1/2 teaspoon of onion powder
  • cayenne pepper, to taste
  • 1 teaspoon of red pepper flakes
  • 2 teaspoons of apple cider] vinegar
  • 2 teaspoons of soy sauce
  • 1/2 cup of tomato ketchup

To make the chicken:

  1. Marinate your chicken with all the ingredients for the chicken [listed above].
  2. Cook over low to low-medium heat. Set aside.

For the vegetable portion, you need:

  • 1/2 cabbage shredded thinly
  • 2 bell peppers long 1/2 inch strips [I like using varing color combinations]
  • 3-4 green onions chopped
  • shredded carrots [or carrots cut into strips if you can’t find any]
  • 1 tablespoon of soy sauce
  • salt to taste
  • black pepper to taste

To put together the vegetable portion:

  1. Heat oil to [stir fry]. Start off with carrots, and then add cabbage, green onions and bell peppers.
  2. Add soy sauce, salt, and black pepper. Mix. Set aside.

Note: stir fry the vegetables quickly because you want the veggies to stay crispy. Make sure you don’t over fry.

Next, the rice noodles:
  1. Boil or let soak in warm water a pack of rice noodles (found in international/ethnic aisle of your grocery store) [by following the directions on box]. When I first started making this, the box usually instructed to boil but nowadays most just tell you to soak– and I find the texture better this way anyhow. Add salt and pepper, to taste.
  2. Once it is boiled, let it sit for a little bit and then stir fry the noodles. Set aside.

Tip: try using a brand of rice noodles that tell you to just soak the rice noodles in warm water, like I do, because I find that it works better and are much easier to work with. The ones I used to boil, I found that they stuck together when it came time to stir fry them.

For the rice:
  1. Cook about 3 cups of rice. Drain the water.
  2. Stir fry the rice. While stir frying the rice, add black pepper to taste and a little bit of soy sauce. Set aside.

For the sauce:

You need:
  • Mayonnaise
  • Ketchup
  • Black pepper
  • Chili powder
  • Cayenne pepper
  • Garlic Powder

To make the sauce:

  1. Take 2 parts of mayonnaise for every 1 part of ketchup. So if you take 1 cup mayo take 1/2 cup ketchup.
  2. Add in the other seasonings, and mix well. The color should be of a pink tint.
  3. Set aside.
I make extra. Not only do I mix it into the dish, but serve alongside because some people like it with more sauce than others.

Finally, finally, finally: you are ready to put it together! Exhausted, yet?

  1. In a [large] dish, add in the different layers.
  2. I add the rice at the bottom, then add in the chicken. Next, I put the vegetables on top, followed by the rice noodles. Finally, add the sauce.
For presentation purposes, I like to serve with the different layers. But for easiness — I do mix all the layers ahead of time sometimes.

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P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

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