Vegetable Singaporean Fried Rice
onion thinly sliced
tsp garlic (minced)
cup of boiled peas
cup of chopped vegetables ( spring onion whites, cabbage, beans, bell peppers, carrot, baby corn)
dried red chilies
tsp soy sauce
tsp pepper powder
tbsps sesame or olive oil
cup boiled rice (cooled down)
cup boiled spaghetti
How to make Vegetable Singaporean Fried Rice
- Bring the rice to boil and let it cook so that the grains are separate. Drain and set aside to cool down. Repeat the same procedure with the spaghetti.
- Heat 2 tablespoons of sesame oil in a skillet. When the oil has heated considerably, reduce the flame to medium and add dried red chilies. Sauté the chilies for a few minutes or until the change color to dark red.
- Next, add chopped garlic and onion in a deep skillet. Sauté those for 3-4 minutes or until the onions are soft and translucent and the garlic is fragrant.
- Add all the chopped vegetables and boiled peas and stir fry on high flame for 5 minutes.
- Season the vegetables with salt, soy sauce, pepper powder, and vinegar. Stir them together to mix well and sauté some more, approximately 3-4 minutes.
- Do not soften the vegetables. They should be cooked yet still crispy and.
- Add rice and spaghetti in the skillet and toss with the vegetables with the help of two spoons.
- Remove from the flame and transfer to the serving bowl. Enjoy!
- Singaporean rice has nothing to with Singapore. It has been a dish created in South Asian countries such as Pakistan and India.
- The dish is given its name to make its sound oriental and exotic.
While most of us have only seen a yellow colored baby corn, they are found in black, blue-gray, green, purple, white and red color.