Tuesday, 1 October 2013

The Rice Pot Fried Spaghetti


1. 500gm of spaghetti (Size - n5) (Boiled it until it is at a 'just soften state'. If it is too soft, the fried noodles dish will result in a horrible slush.)
2. 200gm of minced chicken (Seasoned with sea-salt)
3. 3 medium sized carrots (Outer layer removed and sliced into thin long strips)
4. 4 celery sticks (Peeled with a peeler and then chopped into small pieces)
5. 1/2 a clove of garlic (Cut into thin strips)
6. 3 shallots (Cut into thin strips)
7. Sea-salt
8. Soft brown sugar
9. Sunflower oil


1. Switch on the rice pot and pour about 4 tablespoons of sunflower oil and add the garlic and shallots into the rice pot.

2. Stir fry until fragrant and slightly browned.

3. Add the minced chicken and stir fry until 90% cooked. Break up the minced chicken until broken into tiny pieces.

4. Add the carrots and celery.

5. Mix altogether and cook for about 5 minutes with lid closed.

6. Then add the spaghetti, a dash of soft brown sugar and sea-salt. Mix well and stir fry for about another 10 minutes.

7. Once it is done, scoop up onto serving dish.

8. Serve warm.

Bon appétit!

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