Singaporean Rice

Boil the rice, drain excess water and stir in soy, pepper, and vinegar.

Boil noodles per package directions.

While they are boiling, heat 2 tbsp of oil in a pan on medium high heat and add the ginger garlic paste.

After sauteing the ginger garlic paste for 30 seconds, add your vegetables and remaining seasonings (including crumbled boullion cube) and saute till tender crisp.

Add the drained noodles to the vegetable mix. Set aside.

Saute the ginger garlic in hot oil then add the sliced chicken.

Keep the heat on medium high and saute until all the chicken changes colours.

Now add the soy sauce, vinegar, pepper, chili powder, cook for another two minutes.

Stir in the ketchup, hot sauce and water, cook on low for 4-5 minutes.

Taste and adjust seasoning - I usually add ½ tsp of salt.

Whisk all the ingredients together and set aside.

Take a large platter/rice dish then spoon out a layer of rice followed by the noodles then the chicken and a drizzle of your sauce.

Heat 3 tbsp of oil in a small pan and add garlic cooking on medium heat till golden.

Add your green chilies, they may sputter so be careful as you saute them for 30 seconds.

Carefully spoon your garlic chips and chilies over the dish.