Singaporean rice

Ingredients

• Basmati rice 1 cup boiled
• Spegatti 200gms boiled
• Chicken boneless 500gms
• Carrot 1
• Cabbage 2 cups shredded
• Spring onions 1/2 bunch
• Capsicum 1
• Pepper powder 2 tsp
• Soya sauce 3 tsp devided
• Ginger garlic paste 1 heaped tbsp
• Worcestershire sauce 1 tbsp
• Vinegar 1 tsp
• Ketchup 1/4 cup
• Tomato paste 1/4 cup
• Brown sugar 1 tsp
• Paprika 1tsp
• 2 chicken stock cubes
• Mayonnaise 1/2 cup
• Chilli sauce 3 tbsp
• Garlic cloves 5

Directions

• 1Boil rice with salt and set aside. Boil spegatti with salt and few tbsp of oil set aside.
  Chop all the veggies lengthwise as we cut it for fried rice. Set aside. In a wok add 2 tbsp oil add shredded carrots stir fry for a couple of minutes add the rest of the vegetables add soya sauce 1 tsp, pepper 1 tsp and a pinch of salt . Set aside
• 2In the same wok add 2 tbsp oil add boiled rice add salt , pepper 1 tsp and soya sauce 1tsp and 2 springs of spring onions. Stir fry for a couple of minutes and set aside.
• 3Again in the same wok add 2 tbsp oil add chicken which is cut into small cubes and stir fry for a minute on high heat add ginger garlic paste 1 heaped tbsp. Fry for a minute add the soya sauce 1 tsp , Worcestershire sauce , vinegar 1tsp, brown sugar, ketchup, tomato paste, paprika and finally 2 stock cubes dissolved in 1 cup of water . Mix well and let it cook to form a thick gravy. Once done set aside.
• 4Make mayonnaise sauce by add mayonnaise and chilli sauce together whisk well and set aside.
• 5Cut the garlic cloves into round circles and fry them till golden in a small saucepan. Set aside.
• 6Now for the final assembling in a serving plate add the first layer of rice second stir fry vegetables third being spegatti fourth is the chicken gravy and lastly topped with a mayonnaise sauce and fried garlic as a garnish.

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