Singaporean Rice


Though the name sounds oriental, this particular dish is a Pakistani invention with absolutely no connection with Singapore. It’s a one-dish meal with a layer of rice on the bottom, topped with Chinese style chicken gravy, and then a mayonnaise based sauce. Garnish with boiled noodles and spring onions, perhaps fried garlic and chili for a spicy kick.

Singaporean Rice Recipe


For Chicken Mixture:

  • 3 tablespoon oil
  • 1 tablespoon ginger garlic paste
  • ½ kg boneless chicken, cut in cubes
  • 1 onion, chopped
  • 2 carrot, sliced
  • 2 capsicum, sliced
  • 1 cup cabbage, sliced or shredded
  • 1 tablespoon vinegar
  • 2 tablespoon soya sauce
  • Salt, to taste
  • ¼ teaspoon red chili powder
  • ½ teaspoon red chili flakes
  • 1 teaspoon black pepper
  • 2 tablespoon ketchup
  • Cornflour, dissolved in water (optional)

For Sauce:

  • ½ cup mayonnaise
  • ¼ teaspoon red chili powder
  • ½ teaspoon salt
  • ½ teaspoon red chili flakes
  • 2 tablespoon vinegar
  • 2 tablespoon ketchup
  • 1 teaspoon sugar

For Assembly:

  • ½ kg rice, boiled
  • 1 cup spaghetti, boiled
  • Spring onions
  • Green chilies, sliced and fried
  • Garlic, sliced and fried


For Chicken:

  1. Heat oil in a pot / frying pan or wok and add ginger garlic paste. Saute for 30 seconds and then add chicken.
  2. Cook the chicken on medium – high heat till chicken changes color from pink to white.
  3. Add the chopped vegetables (carrot, capsicum, cabbage and onion) and saute for 3 – 4 minutes.
  4. Add soya sauce, vinegar, salt, red chili powder, red chili flakes, black pepper, ketchup and ½ cup water.
  5. Cook for about 5 minutes till mixture comes to a boil and chicken is cooked through. If thicker gravy is preferred, add cornflour dissolved in water. Set aside.

For Sauce:

  1. In a small bowl, add mayonnaise, red chili powder, salt, red chili flakes, vinegar, ketchup and sugar.
  2. Whisk and set aside.

For Assembly:

  1. Boil ½ kg rice with salt. Set aside.
  2. Place rice in a large dish. Top with chicken, followed by noodles and sauce.
  3. Garnish with fried garlic cloves, green chilies and spring onions.

Note: Toppings for Singaporean rice depend on personal preference, so they can be as simple as spring onions or as diverse as fried garlic, fried chilies and even fried noodles for a bit of crunch.

The various components of Singaporean rice can be made in advance, and assembled before guests arrive. Warm the rice, chicken and noodles in the oven or microwave. Top with sauce and condiments before serving.

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