The Ultimate Chicken Singapore Rice | Easy Indo-Chinese Recipe |Street-Style Indo-Chinese

Ingredients Cooking Oil: 2 tbsp (divided: 1 tbsp + 1 tbsp) Egg: 1 (whisked) Dry Red Chillies: 2 Star Anise: 2 whole Madras Curry Powder: 1 tbsp Turmeric Powder: 1 tsp Green Beans: ½ cup (finely chopped) Carrot: ½ cup (finely chopped) Garlic: 1 tbsp (chopped) Ginger: 1 tbsp (chopped) Boiled Chicken: 150 g (shredded / chopped into bite-size pieces) Boiled Rice: 1 cup White Pepper Powder: ½ tsp Aromat Powder: ½ tsp Sugar: ½ tsp Salt: To taste Spring Onion: 2 tbsp (finely chopped) Instructions Scramble the Egg: Heat 1 tbsp of oil in a wok. Pour in the whisked egg and let it sit undisturbed for 5–10 seconds. Scramble quickly into small pieces and cook until just set but still soft. Remove the scrambled eggs from the wok and set aside. Temper Aromatics & Spices: In the same wok, add another 1 tbsp of oil and heat over high heat. Add dry red chillies and star anise; sauté for 15–20 seconds until fragrant. Lower the heat to low-medium, then add Madras curry powder and turmeric. Sauté for 10–15 seconds, stirring continuously so the spices turn fragrant without burning. Stir-fry Vegetables: Add the chopped beans, chopped carrots, garlic, and ginger. Turn the heat back to high and sauté for 1–2 minutes, tossing constantly until the vegetables are slightly cooked yet retain their crunch. Combine Eggs & Chicken: Return the reserved scrambled eggs back into the wok and sauté for 30–45 seconds. Add the boiled shredded chicken and stir-fry on high heat for 1–2 minutes, tossing well to coat the chicken thoroughly with the spices and vegetables. Add Rice & Seasoning: Add the boiled rice to the wok. Gently toss on high heat so the rice gets evenly coated in the spiced mixture. Cook for 2–3 minutes, stirring carefully to avoid breaking the grains. Season with white pepper powder, aromat powder, salt (to taste), and sugar. Mix and toss well over high heat for 1–2 minutes until everything is evenly seasoned. Garnish & Serve: Toss in the chopped spring onions for garnish. Stir-fry for a final 20–30 seconds on high heat. Transfer to a serving bowl and serve hot. #ChickenSingaporeRice #ChickenFriedRice #IndoChinese #ChineseFood #StreetFood #ChickenRecipes #FriedRice #SingaporeRice