SINGAPORE CHICKEN RICE
Whip up a tasty exotic dish that is indigenous to South East Asia in less than an hour! This dish is famous in Singapore and is incredibly easy to make; and brings a flavor of the Straits of Malacca to your dinner table with minimum fuss. Impress your family and friends! Chile sauce is usually served as a condiment.
Provided by BLUBLOTCH
Categories World Cuisine Recipes Asian
Time 1h
Yield 5
Number Of Ingredients 19
Steps:
- Bring a large pot of water to a boil. Crush 3 cloves of garlic and 2 pieces of ginger, and place them into the cavity of the chicken. Tie the green onions into a knot, and place them into the chicken along with 1/2 teaspoon of salt. Carefully submerge the chicken breast side down into the water.
- Bring to a boil, then cover and remove from heat. Let stand covered for 40 minutes, turning the chicken over half way through.
- While the chicken is cooking, heat the vegetable oil and 1 tablespoon of sesame oil in a large saucepan over medium heat. Fry the shallots, ginger, and garlic in the oil until fragrant. Add cilantro and rice, and cook, stirring until toasted. Pour in chicken stock and season with salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and 'steam holes' appear in the surface of the rice, about 20 minutes.
- When the chicken is done cooking, remove it from the pot, and place under cold running water to tighten the skin. Rub the outside with sesame oil, and chop into pieces. Place pieces on a serving platter, and garnish with cilantro, green onion, cucumber and tomato. Serve with rice.
Nutrition Facts : Calories 969.8 calories, Carbohydrate 102.5 g, Cholesterol 99 mg, Fat 41.4 g, Fiber 4.1 g, Protein 44.5 g, SaturatedFat 9.2 g, Sodium 1127.7 mg, Sugar 4.5 g
MY SINGAPORE-STYLE FRIED RICE
There are so many variations on this wonderful dish - for me, it's all about sumptuous fluffy rice with tang and seasoning. Classically there'd be some sort of smoky ribs or ham in the mix, but you can use the principle of this recipe to suit what you've got in the fridge and, of course, you can go veggie if you want to. It's brilliant for embracing odds and ends from your veg drawer, and hopefully will help you to eat the rainbow. As with most stir-fries, this one is all in the prep, setting you up for fast and efficient cooking. You can absolutely make more portions, but it's best to cook them no more than 2 portions at a time.
Provided by Jamie Oliver
Categories Rice Recipes Vegetables Keep cooking and carry on Pork
Time 25m
Yield 2
Number Of Ingredients 13
Steps:
- Cook the rice according to the packet instructions, then drain and leave to cool. If you spread it across a plate, it will cool more quickly.
- Now prep the veg - chop everything into strips or chunks that are about the same size so it will be a pleasure to eat. Chop asparagus spears into 2cm lengths, halve or quarter baby corn, matchstick the carrot, and shred up cabbage - you get the idea.
- Peel and finely slice the garlic. Peel and finely chop or grate the ginger.
- Put a large non-stick frying pan or wok on a medium-high heat.
- Beat the egg. Put 1 teaspoon of olive oil into the hot pan, then pour in the egg, swirling it around the pan to cover the base, essentially like a thin egg pancake. Let it cook through, then ease out of the pan with a spatula, roll it up and finely slice.
- Put ½ a tablespoon of olive oil into the hot pan. Finely slice the sausage and bacon, then add to the pan. Stir-fry until golden, then go in with the prawns, garlic and ginger.
- Stir in the curry paste until everything is coated, then start adding your veg, getting stuff that needs a bit longer in there first like carrots and leek. Keep stirring or tossing and adding the veg until it's all in there.
- Mix in the cool rice and stir-fry until it's hot through and the veg are just cooked.
- Add the soy, then toss in the egg ribbons.
- Divide between your plates, sprinkle over the seeds, season to perfection with more soy if you like, and finish with a drizzle of chilli jam. Eat right away - heaven!
Nutrition Facts : Calories 528 calories, Fat 18.4 g fat, SaturatedFat 3.8 g saturated fat, Protein 22.2 g protein, Carbohydrate 72.3 g carbohydrate, Sugar 8.5 g sugar, Sodium 1.5 g salt, Fiber 6.6 g fibre
SINGAPORE-STYLE PORK FRIED RICE
Season ground pork with curry powder, fish sauce and fresh ginger for a fantastic fried rice.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
- Add the pork to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly and breaking up any clumps, until brown, about 4 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the bell pepper, carrot, onion, fish sauce, curry powder, garlic, ginger and 1/4 teaspoon salt and cook, stirring frequently, until the vegetables are crisp-tender, 2 to 3 minutes.
- Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, pork and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the cilantro and serve.
SINGAPORE STYLE RICE
Eaten by millions every day, it has to be good. I have had this served all over Eastern Asia, each region has it's own version. Cook the plain rice the day before and allow to get cold. This then saves time. 15 mins to finish the dish.
Provided by Brian Holley
Categories Rice
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a pan and fry the onions and chillies till light brown.
- Add the prawns and chicken cook for 1 minute.
- Add the rice, season with the soy, salt and pepper.
- Fry for a few mins till the rice is heated through.
- Serve garnished with the remaining ingredients.
Nutrition Facts : Calories 481, Fat 28, SaturatedFat 4.8, Cholesterol 150, Sodium 562.5, Carbohydrate 40.9, Fiber 2.9, Sugar 7.1, Protein 17.5
SINGAPORE RICE NOODLES
Awesome Singapore stir-fry rice noodle dish. Would not recommend this dish for a party unless you have a giant wok.
Provided by kurioskurion
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 23
Steps:
- Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes.
- While noodles are cooking, mix water, soy sauce, curry powder, brown sugar, turmeric, vinegar, and red pepper together for sauce in a bowl. Set aside.
- At the same time, heat olive oil in a wok over medium-high heat. Add bell pepper, onion, garlic, ginger, and red chile; stir-fry until vegetables are soft, 3 to 5 minutes. Add cabbage and carrots; stir-fry until soft, 3 to 5 minutes more. Pour in eggs and stir-fry until scrambled, 3 to 4 minutes. Add cooked noodles and sauce; toss thoroughly. Toss in bean sprouts, green onions, and sesame oil. Stir in lime juice. Transfer to serving bowls and garnish with cilantro and sesame seeds.
Nutrition Facts : Calories 316.1 calories, Carbohydrate 48.3 g, Cholesterol 93 mg, Fat 11.1 g, Fiber 5.7 g, Protein 7.7 g, SaturatedFat 2 g, Sodium 361.8 mg, Sugar 9 g
SINGAPORE RICE NOODLES
Provided by Andrew Zimmern
Categories main-dish
Time 35m
Yield 3 to 4 servings
Number Of Ingredients 18
Steps:
- Soak the dried rice vermicelli noodles in a large bowl of cold water for 20 minutes, then drain and cut in half with kitchen shears.
- Meanwhile, prepare the ingredients and organize your mise en place. For this dish, you need to have everything ready to go before you start to cook.
- Slice the sausage and place it on a plate with the chicken and dried chiles. Beat the egg in a small bowl. Combine the curry powder, crushed dried shrimp and white pepper on a small plate.
- Cut the onion into thin slices and halve the shrimp lengthwise. Add them to the plate with the meats and chiles.
- Cut the scallions into 1-inch-long batons and transfer to a plate. Peel the carrot and cut it into matchsticks; add them to the plate. Thinly slice the cabbage crosswise to yield 2 cups and transfer to the plate.
- Combine the sake, soy sauce, sesame oil and bean sprouts in a small bowl.
- Preheat a wok over high heat. Add 1 tablespoon of the peanut oil and swirl to coat. Add the egg. Tilt the wok, scraping and breaking up the egg. As soon it's cooked, transfer to the plate with the curry powder. Wipe out the wok.
- Add 1 more tablespoon of the peanut oil to the wok. Add the sausage, chicken, chiles, onion and shrimp. Cook, tossing, for 1 minute, then transfer to a plate.
- Add 1 more tablespoon of the peanut oil and swirl to coat. Add the carrots, cabbage, scallions, curry powder, dried shrimp, white pepper and cooked egg. Cook, tossing, for 1 minute.
- Return the sausage, chicken, chiles, onion and shrimp to the wok and cook, tossing, 1 more minute.
- Add the noodles to the wok. Toss constantly, scraping the bottom of the wok with two wooden spatulas to avoid any sticking, until the noodles are heated through, about 30 seconds.
- Next, add the bowl of liquid seasonings and bean sprouts. Toss and cook until the sprouts are tender, about 1 minute. Spill onto a platter and serve immediately.
SINGAPORE STYLE RICE NOODLES.
Enjoy the taste of Singapore food stall rice noodles with all the tasty tidbits. This is a real tasty dish with a hint of chilli. Enjoy!
Provided by Pietro
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut rice noodles into thin strips and soak in lukewarm water until they separate easily. Drain well.
- Heat wok, add oil and fry finely chopped garlic and finely chopped chili over medium heat until soft.
- Add chopped steak, chicken and bacon and stir fry until cooked.
- Add peas, chili bean and oyster sauces and mix well. Add noodles and toss gently to distribute sauces and flavourings.
- Sprinkle with spring onion and sesame oil and toss a few more times to mix.
- Serve hot.
Nutrition Facts : Calories 714.9, Fat 21.5, SaturatedFat 5.2, Cholesterol 23, Sodium 587.2, Carbohydrate 113.7, Fiber 4.6, Sugar 3.5, Protein 13.6
More about "singapore style rice recipes"
SINGAPORE FRIED RICE RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
5/5 (29)Total Time 35 minsCategory MainCalories 553 per serving
- Wash and soak rice for about 15 minutes. Cook rice in lot of water till al dente and drain off the water. Cool the rice completely.
- Add capsicums, drizzle some salt and continue frying till they are half done, do not fry for long as they tend to turn soggy soon.
SINGAPOREAN RICE – FOOD FUSION
From foodfusion.com
Estimated Reading Time 1 min
SINGAPORE NOODLES | RECIPETIN EATS
From recipetineats.com
SINGAPORE FRIED RICE | COOK CLICK N DEVOUR!!!
From cookclickndevour.com
SINGAPORE RICE NOODLES RECIPE - EASY RECIPES
From recipegoulash.cc
EASY SINGAPORE CHICKEN RICE RECIPE – A TASTE OF SINGAPORE AT HOME
From mypoppet.com.au
SINGAPORE FRIED RICE - PINCH OF NOM
From pinchofnom.com
SINGAPOREAN RICE RECIPE - RECIPE52.COM
From recipe52.com
AUTHENTIC SINGAPORE NOODLES RECIPE | FEASTING AT HOME
From feastingathome.com
SINGAPORE FRIED RICE - KHIN'S KITCHEN
From khinskitchen.com
SINGAPORE CHICKEN RICE RECIPE – D'OPEN KITCHEN CULINARY SCHOOL
From dopenkitchen.com.sg
SINGAPORE-STYLE RICE VERMICELLI – SAUCY SPATULA
From saucy-spatula.com
SINGAPORE FRIED RICE RECIPE WITH JASMINE RICE | MINUTE® RICE
From minuterice.com
SINGAPORE FRIED RICE, A CHINESE TAKEAWAY FAVOURITE!
From honestfoodtalks.com
SINGAPORE-STYLE RICE VERMICELLI (星洲炒米) — KAYIU CARLSON
From hellokayiu.com
SINGAPORE NOODLES RECIPE - BBC FOOD
From bbc.co.uk
SINGAPOREAN RICE - I KNEAD TO EAT
From ikneadtoeat.com
EASY ONE-SKILLET SINGAPORE RICE NOODLES - ALL WAYS DELICIOUS
From allwaysdelicious.com
SINGAPORE FRIED RICE RECIPE | HOW TO MAKE SINGAPORE FRIED RICE
From frugalfeeding.com
SINGAPORE-STYLE RICE NOODLES RECIPE
From recipeland.com
SINGAPOREAN RICE WITH NOODLES AND CHICKEN - FLOUR & SPICE
From flourandspiceblog.com
SINGAPORE FRIED RICE - CHINESE RECIPES FOR ALL
From chineserecipesforall.com
SINGAPORE FRIED RICE RECIPE - INDIAN FOOD RECIPES
From food.ndtv.com
HAINANESE CHICKEN RICE (THE NATIONAL DISH OF SINGAPORE)
From internationalcuisine.com
HOW TO FRY THE BEST SINGAPORE NOODLES (RICE VERMICELLI RECIPE)
From tasteasianfood.com
SINGAPOREAN STYLE RICE NOODLES - SISI JEMIMAH
From sisijemimah.com
HAINANESE CHICKEN RICE - THE BURNING KITCHEN
From theburningkitchen.com
SINGAPORE FRIED RICE - THE TRAVEL PALATE
From thetravelpalate.com
SINGAPORE FRIED RICE TAKEAWAY STYLE RECIPE - MY MORNING MOCHA
From mymorningmocha.com
SINGAPORE RICE NOODLES - THAI KITCHEN
From mccormick.com
SINGAPORE CHICKEN RICE RECIPE | MYRECIPES
From myrecipes.com
SINGAPORE STYLE FRIED RICE – CASSEROLE & CHOCOLAT
From casseroleetchocolat.fr
SINGAPORE FRIED RICE » DASSANA'S VEG RECIPES
From vegrecipesofindia.com
SINGAPORE RICE NOODLES WITH SHRIMP (SINGAPORE MAI FUN)
From wishfulchef.com
SINGAPORE NOODLES (SINGAPORE MEI FUN) - THE WOKS OF LIFE
From thewoksoflife.com
HOW TO MAKE SINGAPORE HAWKER STYLE HAINANESE CHICKEN RICE AT …
From whenavagabondcooks.com
SINGAPOREAN RICE RECIPE | SHIREEN ANWAR | MASALA TV
From masala.tv
RECIPES > PASTA > HOW TO MAKE SINGAPORE STYLE RICE NOODLES
From mobirecipe.com
SINGAPORE RICE NOODLES RECIPE - SERIOUS EATS
From seriouseats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search