Baked Singapore rice

For a simple one-pot meal that only takes 15 minutes of hands-on work to put together, try Adam Liaw’s baked Singapore rice, inspired by the Hong Kong classic dish, Singaporean noodles! Packed with chicken, Chinese sausage and curry powder. Serve with a sprinkling of spring onions, coriander, crispy shallots and a drizzle of chilli sauce to make it extra special.

Credit: Jiwon Kim

• serves

  4

• prep

  15 minutes

• cook

  50 minutes

• difficulty

  Easy

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The Cook Up with Adam Liaw

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Cooking

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Cooking

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Ingredients

• 350 g chicken thigh fillets, diced
• 2 lap cheong (Chinese sausage), diced
• 2 tbsp (40 ml) vegetable oil
• 300 g basmati rice, rinsed, drained
• 1 red capsicum, finely chopped
• 1 carrot, finely chopped
• ½ cup frozen peas
• 1 tbsp curry powder
• 700 ml chicken stock
• 2 tsp chicken stock powder
• 1 tsp salt

To serve

• 3 spring onions, thinly sliced
• ¼ cup roughly chopped coriander
• ¼ cup fried shallots
• Chilli sauce, like Lingham’s or Sriracha
• 2 cucumbers, thinly sliced
• 2 tomatoes, cut into wedges

Instructions

1. Preheat the oven to 180˚C fan-forced (200˚C if using a non-fan-forced oven). Place all the ingredients for the rice into a large, heavy-based ovenproof casserole or saucepan with a lid. Mix well to combine, then cover and bake for 45-50 minutes.
2. Remove the pan from the oven and uncover. Use a fork to lightly separate the grains, then serve the rice scattered with spring onion, coriander and fried shallots, a drizzle of chilli sauce and some cucumber and tomato on the side.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.