Singapore style rice
4 servings
25 minutes
Singapore-style rice is a vibrant and aromatic dish inspired by the diversity of Chinese cuisine. Although the name hints at Singapore, this recipe represents a symbiosis of Eastern flavors, combining spicy spices, tender shrimp, and fresh vegetables. Garam masala and three types of sauces give the dish a rich, layered taste with a hint of spiciness, while garlic and green onions add freshness. Long-grain steamed rice serves as an excellent base, absorbing the aromas of each component. This dish not only delights the taste buds but also makes for a great option for a light dinner or an impressive Eastern-themed treat. It pairs perfectly with herbs and refreshing drinks, making the meal complete and unforgettable.
1
Boil the rice until cooked.
- Long-grain parboiled rice: 300 g
2
Remove seeds and partitions from the pepper and cut into strips.
- Bell pepper: 2 pieces
3
Heat oil in a wok and fry the shrimp on high heat for 2 minutes until golden. Add pepper and fry for another minute. Pour in all the sauces, add garam masala, and mix.
- Olive oil: 5 tablespoon
- Peeled shrimp: 400 g
- Bell pepper: 2 pieces
- Soy sauce: 5 tablespoon
- Worcestershire sauce: 5 ml
- Tabasco sauce: 5 dash
- Fish sauce: 1 teaspoon
- Garam masala: 1 teaspoon
4
Put rice and pressed garlic in the wok, mix, and heat for 2-3 minutes.
- Long-grain parboiled rice: 300 g
- Garlic: 4 cloves
5
Add chopped green onion and salt to taste
- Spring onion: 1 bunch
- Salt: to taste
