Singaporean Rice

Looking for a perfect weekend meal? You don’t have to go to Singapore. Just try this quick and easy Singaporean Rice recipe with a little fusion of National Sauces.

I Made It


  • Rice – boiled (with 1 tbsp National salt in extra water & 1 tsp vinegar) 2 cups
  • Spaghettis – boiled (with 1 tbsp National salt in extra water) 2 cups

For Manchurian:


Spicy mayo:


  • Prepare the Spicy Mayo by mixing ½ cup of National Classic Mayo, 2 tbsp Sriracha Sauce, 2 tbsp Peri Peri Sauce and 1 tbsp chopped Green Onions.
  • After boiling the rice and spaghettis, place them in a tray and wait for them to cool down.
  • Now make Manchurian by adding 3 tbsp of canola oil and 1 tbsp of sesame oil. Add National Ginger Garlic Paste 1 tbsp in the pan and when it starts to sizzle, add chicken in it and cook it on high flame. Now add 1 tsbp National Tomato Ketchup and 1 tbsp National Chilli Garlic Sauce in it with 1 tsp National Soy Sauce and 1 tsp Peri Peri sauce. Turn off the flame.
  • For the Chow-Mein, add 2 tbsp cooking oil in the pan, sauté crushed ginger garlic, add all the vegetables with 1 tsp each of National Soy Sauce and National Chilli Sauce and black pepper crushed. Sauté them for half a minute and add boiled spaghettis in it; stir for 2 minutes and keep aside.
  • Now for the garnish, put rice on a large serving tray mounted, then spaghettis and then Manchurian and then spicy mayo on top. Serve!
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