Spicy Chicken Rice

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

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


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


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)


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!

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