Leftovers singaporian egg fried rice

Name: Leftovers singaporian egg fried rice
Total time: 3600 s
Yield: 3 people
Cuisine: Pakistani
Ingredients: 300 gms/ 3 cups noodles/ spaghetti; 1 cup chicken boneless strips; 2 1/2 cup leftovers restaurant style egg fried rice; 1/2 tsp salt; 1/2 tsp black pepper powder; 1 tsp crush red chilli; 1 tsp soya sauce; 1 tsp hot sauce; 1/2 tsp sugar; 2 tbsp oil; 1 tsp cornflour; 1 tsp salt to taste; 1 tsp crush red chilli; 1 tsp crush black pepper; 1 tsp sugar; 2 tbsp soya sauce; 2 tbsp siracha sauce; 2 tbsp ketchup/ chilli garlic sauce; 1 tsp vinegar; 1 capsicum julienne; 1 carrot julienne; 1 slice onions; 2 spring onions; 1/4 cup cabbage 🥬 julienne; 1/4 cup oil; 1 tsp sesame oil (optional); 1 tbsp crush garlic; 2 tbsp mayo; 2 tbsp chilli garlic sauce/ ketchup; 1 tsp vinegar

Meerab Rais @cook_23009182

Lahore.

#makeandremake.Singaporian rice is the combination of plain rice, chicken and sweat and sour noodles with mayo chilli garlic sauce , it's the best party platter , now I have leftovers restaurant style egg fried rice so I want to utilise with the combination of this dish, lets check out the recipe. https://cookpad.wasmer.app/pk/recipes/13783215-restaurant-style-chinese-egg-fried-rice?invite_token=urZrCDeYTHRmVneqzKVEcYVa&shared_at=1601938394

Meerab Rais @cook_23009182

Saved

Ingredients

1 hour

3 people

300 gms/ 3 cups noodles/ spaghetti
1 cupchicken boneless strips
2 1/2 cupleftovers restaurant style egg fried rice
Ingredients for marinated chicken
1/2 tsp salt
1/2 tsp black pepper powder
1 tspcrush red chilli
1 tspsoya sauce
1 tsphot sauce
1/2 tspsugar
2 tbspoil
1 tspcornflour
Ingredients for noodles/ spaghetti
1 tspsalt to taste
1 tspcrush red chilli
1 tspcrush black pepper
1 tspsugar
2 tbspsoya sauce
2 tbspsiracha sauce
2 tbspketchup/ chilli garlic sauce
1 tspvinegar
1capsicum julienne
1carrot julienne
1 sliceonions
2spring onions
1/4 cupcabbage 🥬 julienne
1/4 cupoil
1 tspsesame oil (optional)
1 tbspcrush garlic
Ingredients for making sauce
2 tbspmayo
2 tbspchilli garlic sauce/ ketchup
1 tspvinegar

Saved

Steps

1 hour

1

Wash and clean the chicken strips and marinated with all the ingredients and keep in fridge for 10 minutes.
2

Now cut the vegetables in julienne and boiled the noodles according to the instructions.
3

Cool with water then strain it.
4

Now heat the pan add oil then crush garlic sauté it after that add marinated chicken stir fry it.
5

Now take 1/4 cup water and simmer it and cook it until it becomes tender and soft.
6

Now add tomato purée/ paste then add all spices and sauce and stir it well.
7

Next add all the vegetables and stir it well on high flame for 3 minutes at end add spring onions green chilli and 2 julienne garlic sauté in oil to gives aroma on noodles it becomes ready take out in dish.
8

Now mix mayonnaise, ketchup and chilli sauce and vinegar combine together to make a sauce spread on the top of singaporian rice.
9

A flavorful and representative dish is ready to serve with restaurant egg fried rice then noodles and complete the marinated sauce keep on the top of the dish, enjoy it.
10

I use less sauce for my kids you can double the quantity if you like it.
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