Chicken Singaporean Fried Rice

When a Chinese dish is given a Singaporean twist, you’re most likely to think spicy Chicken Singaporean fried rice. Many people claim Chinese food to be their comfort food in all situations. However, it is not always convenient to get Chinese food; therefore, we present to you a brilliant chicken Singaporean fried rice recipe that will surely activate your taste buds.

Follow this simple recipe and to make delicious chicken Singaporean fried rice at home.

Health Benefits

Rice is a powerhouse of carbohydrates. Beginning your day with a bowl of freshly-cooked Chicken Singaporean fried rice will ensure you hve enough energy kickstart your day and go about your activities at least until lunch time. While this dish does contain a fair amount of sodium and fat, preparing it at home having it in moderation helps ensure that the sodium and fat content in the dish doesn’t put your health at a disadvantage. Each serving of chicken Singaporean noodles contains:

493 calories

50.8 g (16%) carbohydrates

31.3 g, 63%

Ingredients

tablespoons of canola oil: 5

large onion: 1

pack of sliced Canadian bacon: 1

bunch of bok choy: 1

large red bell pepper: 1

teaspoons of fresh finely chopped and peeled ginger: 2

cloves of garlic: 1

ounces of skinless and boneless chicken: 8

Large eggs: 3

teaspoon Madras curry powder: 1 1/3

cups of cooked brown basmati rice: 4

tablespoons of low sodium soy sauce: 2

salt to taste

How To Make Chicken Singaporean Fried Rice

1. In a large non-stick skillet or wok over medium-high heat, add 2 tablespoons of oil. Add bacon and onions and stir-fry for 4 minutes. Then add the bok choy and stir-fry for another 2 minutes or until the leaves become soft. Follow up with bell peppers, ginger, and garlic. Cook until the vegetables soften. This will take about 4 minutes. Transfer to a bowl.
2. In the same skillet, heat another tablespoon of oil. When the oil becomes smoky, add the chicken and stir-fry it for 4 minutes or until the chicken has cooked. Transfer the chicken to the same bowl as the vegetables.
3. Return the skillet back over the flame and another tablespoon of oil. When it gets hot, add the eggs, and scramble until they cook. Transfer the eggs into the same bowl as the vegetables and chicken.
4. Heat the remaining oil, add curry powder and let roast over medium-high heat for 20 seconds (you must keep stirring it). Add the rice and stir-fry until well-combined with the curry powder. Cook the rice –undisturbed- until the bottom is a little crispy.
5. Return the vegetables, chicken, and eggs to the skillet, pour soy sauce, stir-fry for 3 minutes, serve and enjoy!

Trivia

• One of the official languages of Singapore is Tamizh.