Easy Singaporean Rice

To make Easy Singaporean Rice, start by frying chicken with ginger garlic paste until it changes color. Then, add soya sauce, vinegar, and spices, cooking for a few more minutes. In the same pan, stir-fry vegetables and boiled noodles with seasonings. Prepare a mayo sauce by mixing mayonnaise, ketchup, and hot sauce. Finally, layer cooked rice, stir-fried noodles and vegetables, chicken gravy, and mayo sauce in a serving dish.

Easy Singaporean Rice can be made gluten-free by substituting regular soy sauce with gluten-free soy sauce or tamari. Additionally, ensure that the noodles used are gluten-free. Always check labels for any hidden gluten ingredients in sauces.

If you don't have chicken, you can substitute it with tofu or shrimp for a different protein option. For the vegetables, feel free to use any seasonal veggies you have on hand, such as zucchini or bell peppers. If you're looking for a lighter mayo sauce, you can use Greek yogurt mixed with a bit of mustard instead.

To store leftovers of Easy Singaporean Rice, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days. For longer storage, consider freezing it, but keep in mind that the texture of the rice and vegetables may change upon reheating.

Easy Singaporean Rice pairs well with a variety of side dishes. Consider serving it with a light cucumber salad or a spicy chili sauce for added flavor. You could also complement it with spring rolls or a simple vegetable stir-fry for a complete meal.