Singaporean Rice by Corrupt Angel
5-6 servings
Ingredients:
You’ll need ½ kg of the following vegetables:-
-Capsicum (julienne cuts)
-Carrots (julienne cuts)
-Cabbage (long and thick cuts)
- Spring Onions (chopped)
-Cucumbers- (only take sides, throw away the soft middle part- julienne cuts)
Sweet corn- frozen 1 cup
500g/2cups Basmati rice (boiled with salt-semi-cooked, recommend to refrigerate overnight)
400g Boneless Chicken breasts (cut in julienne shape)
½ packet Thin Spaghetti (boil according to package instructions and keep aside)
2 Eggs (make omelette w/o salt/pepper and cut in small 1 inch pcs)
3-4tbs Soy Sauce
4tbs Tomato Ketchup
Salt to taste
Black pepper to taste
¾ cup Roasted peanuts (optional)
Oil
Method:
1. Boil rice and refrigerate overnight or at least a couple of hours.
2. Cut all the vegetables before preparation.
3. Make the omelette and cut into pieces.
4. Use the same oil you used for omelette, add more oil if necessary. Fry boneless chicken pieces until light golden. Add sweet corn, and then capsicum, carrots and cabbage. Stir for a little over a minute. Add salt and pepper.
5. Now mix the prepared rice and noodles. Add the other vegetable (spring onions and cucumbers)s as well as tomato ketchup and soy sauce. Top with omelette pieces and peanuts. Stir until everything is mixed well, be careful not to break the rice and noodles, also don't overcook the veggies. Turn off the stove. Serve.