Spicy Chicken Rice

 

A quick rice dish with chunks of leftover chicken and fresh chopped green onions!

Ingredients:

Leftover rice (boiled/steamed) 1 cup

Leftover Chicken (shredded/chunks) as required

Salt to taste

Red chili powder 1/2 tsp

Turmeric powder 1/4 tsp

Cumin (zeera) 1/4 tsp

Green onion 1, chopped

Method:

Heat oil in a pan, and add the rice and chicken. Stir fry for a minute or two then add the spices. Cook for another minute; in the end, add the chopped green onion and turn off the heat. Serve!

Singaporean Rice

 

Ingredients:

Boiled rice 2 cups

Boiled noodles 2 cups

For the Vegetable & Chicken Mix:

Carrots, capsicum, green onions, cabbage - all chopped, 1/2 cup each.

Chicken boneless cubes 1/2 cup

Soy Sauce 1 tbsp

Tomato Ketchup 3 tbsp

Salt & pepper

For the Sauce:

Mayonnaise 1/2 cup

Tomato Ketchup 1-2 tbsp

Cream 1/4 cup

(Use low fat yogurt instead of mayonnaise and low fat cream instead of fresh cream for healthier version – there will be a change in the taste as well)

Method:

Heat some oil in a pan, and add chicken. Fry for two minutes. Now add the vegetables and stir fry it on high heat for another two minutes. Add salt, pepper, soy sauce and ketchup. Mix well, and keep aside.

In a bowl, mix together cream, mayonnaise (or yogurt) and ketchup. Assemble the dish now. Start the layering on the platter now by first putting a layer of rice, then noodles, a thin layer of the sauce, the vegetable and chicken mix and in the end again, top it off with the sauce. Sprinkle a little crushed black pepper for garnish and serve!