SINGAPORE CHICKEN AND RICE RECIPES

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MY SINGAPORE-STYLE FRIED RICE | JAMIE OLIVER RECIPES



My Singapore-style fried rice | Jamie Oliver recipes image

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.

Total Time 25 minutes

Yield 2

Number Of Ingredients 13

150 g brown or basmati rice
320 g crunchy veg such as asparagus, baby corn, broccoli, leek, Chinese, red or white cabbage, pak choi, carrot
1 clove of garlic
2 cm piece of ginger
1 large free-range egg
olive oil
1 chipolata
1 rasher of smoked streaky bacon
4 fresh or frozen raw peeled prawns
1 teaspoon tikka paste
1 tablespoon low-salt soy sauce
1 teaspoon mixed seeds
1 teaspoon chilli jam

Steps:

    1. 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.
    2. 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.
    3. Peel and finely slice the garlic. Peel and finely chop or grate the ginger.
    4. Put a large non-stick frying pan or wok on a medium-high heat.
    5. 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.
    6. 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.
    7. 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.
    8. Mix in the cool rice and stir-fry until it’s hot through and the veg are just cooked.
    9. Add the soy, then toss in the egg ribbons.
    10. 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, FatContent 18.4 g fat, SaturatedFatContent 3.8 g saturated fat, ProteinContent 22.2 g protein, CarbohydrateContent 72.3 g carbohydrate, SugarContent 8.5 g sugar, SodiumContent 1.5 g salt, FiberContent 6.6 g fibre

SINGAPORE RICE NOODLES RECIPE - CHINESE.FOOD.COM



Singapore Rice Noodles Recipe - Chinese.Food.com image

This popular rice noodle dish has moved up the Malay peninsula to China and became an important part of Chinese cuisine. Make sure all the ingredients are prepped before you start to cook. This recipe is very authentic!

Total Time 1 hours 15 minutes

Prep Time 1 hours

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 21

7 -8 ounces fine dried noodles (rice sticks)
3 large eggs
2 tablespoons curry powder
2 teaspoons oriental sesame oil
5 tablespoons peanut oil or 5 tablespoons vegetable oil
8 ounces medium shrimp, shelled and deveined
4 ounces raw lean pork, trimmed and cut into 1/4 inch julienne
4 ounces boneless skinless chicken breasts, cut into 1/4 inch julienne
1 tablespoon minced fresh ginger
1 garlic clove, minced
1 -2 fresh hot chili pepper, partly seeded and slivered
3 ounces Chinese barbecue pork or 3 ounces smoked ham, cut into 1/4 inch julienne
1/2 red bell pepper, cut into 1/4 inch julienne
1/2 green bell pepper, cut into 1/4 inch julienne
12 whole scallions, cut diagonally into 1 1/2 inch lengths
1 1/2 cups fresh bean sprouts or 1 1/2 cups shredded napa cabbage
1/2 cup chicken broth
3 tablespoons soy sauce
2 tablespoons dry sherry
1 pinch salt
2 tablespoons chopped fresh cilantro

Steps:

  • Bring a large pot of water to a boil.
  • Drop in the rice noodles and boil until tender but firm to the bite, 1 to 2 minutes.
  • Drain and rinse under cold water.
  • Let the noodle air-dry and firm up in a colander for at least 30 minutes or as long as 2 to 3 hours; toss occasionally.
  • When you are ready to prepare the dish, whisk together the eggs, 1/2 teaspoon of the curry powder, and all of the sesame oil until blended.
  • Spoon 1/2 tablespoon of the peanut or vegetable oil into a heavy skillet or wok set over moderately high heat.
  • Pour in the egg mixture and immediately reduce the heat to low.
  • Scramble the eggs until just set; turn out onto a plate and reserve.
  • Return the skillet to moderately high heat and spoon in 1/2 tablespoon of the oil.
  • Add the shrimp and stir fry until just barely cooked, about 1 minute (they will cook more later).
  • Remove the shrimp and reserve in a small bowl.
  • Return the skillet to moderately high heat and spoon in 1 tablespoon of the oil.
  • Add the pork and chicken and stir fry until just cooked, about 1 minute.
  • Remove and reserve in a small bowl.
  • Place a large, heavy wok over high heat.
  • When very hot, spoon in 2 tablespoons of the oil.
  • Add the ginger, garlic, chilies, and the remaining curry powder.
  • Stir fry until fragrant, about 30 seconds.
  • Add the Chinese pork or ham and red and green bell peppers and stir fry for 30 seconds.
  • Sprinkle on 1 to 2 tablespoons of water and cook until it boils away.
  • Push the ingredients to the sides of the wok and add the remaining 1 tablespoon oil.
  • Add the scallions, bean sprouts, and noodles and toss over high heat until very hot, about 30 seconds.
  • Pour in the chicken broth and bring to a boil.
  • Return the shrimp, pork, and chicken to the wok and add the soy sauce and sherry.
  • Toss well and add the salt and the reserved scrambled eggs.
  • Sprinkle on the cilantro and turn out onto a larger platter.
  • Serve hot.

Nutrition Facts : Calories 597.6, FatContent 28.7, SaturatedFatContent 5.9, CholesterolContent 288.3, SodiumContent 1334.9, CarbohydrateContent 48, FiberContent 5.5, SugarContent 5.8, ProteinContent 36.7

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