By:

Miss Ayub on Tue Dec 21, 2004

Singaporian Rice

Statistics
	3
	18938
	4
	3.5/5.0

Occasion: Any		Total servings: 2
Cuisine: Asian		Calories:
Effort: Average		Pre-Prep time:
Best for: All		Preperation time: 45 min
How to serve: Hot

Singaporian Rice recipe by Miss Ayub at PakiRecipes.com.
A hot and spicy dish that makes a great accompaniment for exotic curries.

1 cup long grained rice
2 cloves of garlic Click to find more about garlic

chopped finely
1/2 onion Click to find more about onion

chopped
8 -10 Whole Dry Red Chilis
1 teaspoon freshly ground black peppercorn Click to find more about peppercorn

1 teaspoon very thinly sliced ginger Click to find more about ginger

4 tablespoons oil (preferably 100% Pure Sesame Oil)
2 teaspoons oil ( to use when boiling the rice)
2 teaspoon white vinegar Click to find more about vinegar

2 teaspoon dark soy sauce
1/2 green bell pepper chopped
1/2 cup peas
1 Big carrot Click to find more about carrot

chopped
3 sprigs of green/spring onion Click to find more about onion

chopped
1 tablespoon cilantro chopped
1/2 cup shredded cabbage Click to find more about cabbage

Salt

to taste

Boil 1 1/2 cups of water, add 2 teaspoons of oil to it and and add the rice. The oil will help the rice not to stick to one another. Cook it so it so they are long and done but separate. If there is till some water left and the rice it done, strain the water.
Spread the cooked rice in a thin layer on a plate and sprinkle vinegar Click to find more about vinegar

on it. Let it cool
Heat oil in a Wok. Once its smoking hot, add the crushed black peppercorns and the dry red chilis. The chilis will soon turn dark and sizzle. Add the garlic Click to find more about garlic

and the onion Click to find more about onion

. Fry at high heat till the onion Click to find more about onion

starts to brown. Add the peas, carrots, bell pepper, and ginger Click to find more about ginger

and fry at high hear till all the moisture dries off. This should not take for than 3-4 minutes.
Lower the heat and add the soy sauce. Mix it with all the vegetables and add the rice. Stir it around to mix it and keep frying at medium heat. Increase the heat to high again. When all the rice is coated, with the sauce, add the cabbage Click to find more about cabbage

and cook for a couple of more minutes tossing it around fast and sprinkling few drops of water on the wok for the sizzle and the smoke. Switch off the heat. Add the cilantro and spring onions and cover it for 5 minutes for the heat and the smoke flavor to be absorbed. The smoky flavor is a very distinctive flavor to this dish.

by ch ali
pakistani khane kya km hen jo ye sekhen
	Sat Jul 20, 2013

by sangita mishra
good rice
	Wed May 16, 2012

by Anonymous
What's this?
	Fri Jul 30, 2010

by Anonymous
sahi kaha bilkul bakwas pehlay sekho
	Mon Apr 12, 2010

by Anonymous
had se ziada bakwas dobara ja k seekho k singaporian rice kise kehte hain.
	Sat Sep 19, 2009

Link to this recipe: http://www.pakirecipes.com/recipe/Singaporian-Rice

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