Singaporean Rice

Duration: 60 minutes

Ingredients

• ½ cup mayonnaise
• 1 tbsp. vinegar
• 3 tbsp. chili garlic sauce
• 6 tbsps. ketchup
• 2 tbsps. oil
• 1 green onion leaves (chopped)
• ¾ cup carrot (chopped)
• ¾ cup capsicum (chopped)
• ¾ cup cabbage (chopped)
• ¾ cup green onion (chopped)
• Salt
• ½ tsp. black pepper meshed
• 200 grams spaghetti (boiled)
• ½ cup oil
• 6 cloves garlic (chopped)
• ¾ cup onion (chopped)
• ½ kg chicken (boneless, cubed)
• 1 tsp. red chili powder
• 1 tsp. chicken powder
• 1 tbsp. lemon juice
• 1 tsp. cumin powder
• 1 tbsp. hot sauce
• 1 tsp. black pepper
• 2 cups rice (boiled)

Directions

1. For the sauce; add mayonnaise, 1 tbsp. chili garlic sauce, vinegar, and 4 tbsps. tomato ketchup. Mix well. Set the sauce aside.
2. Add oil in a pan on medium low flame with green onion leaves, carrot, capsicum, cabbage, and green onion. Mix everything well. Add in salt and black pepper. Mix everything together nicely.
3. Now add boiled spaghetti in the pan. Mix well and set aside.
4. In a separate pan, add oil, garlic and onion. Saute for a few minutes or until light golden brown.
5. Add chicken cubes, salt, red chili powder, chicken powder, and lemon juice. Mix well. Cook for a minute then add cumin powder hot sauce, black pepper, and 2 tbsps. ketchup. Mix and cover with the lid for a few minutes. Now add in 2 tbsps. chili garlic sauce. Mix well.
6. Take pre- boiled rice and layer with spaghetti. Spread chicken cubes on top.
7. Lastly, spread mayo sauce on top and serve.

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