Thursday, 13 February 2014

The Rice-Pot Version of Fried Pasta


1. 500gm of boiled mixed pasta (penne, macaroni & fusilli)
2. Shredded chicken (from one whole drumstick+thigh which has been baked)
    * for recipe, click on LINK
3. 2 medium sized carrots (skin peeled and cut into thin strips)
4. 1/2 clove of garlic (outer layer removed and cut into thin slices)
5. Sea-salt
6. Sunflower oil

1. Pour the sunflower oil into the heated rice cooker.

2. Once the oil is hot, add the garlic.

3. Stir fry until garlic is slightly browned.

4. Add the carrots and stir fry until slightly softened.

5. Add the shredded chicken and pasta.

6. Add sea-salt to taste and mix everything thoroughly.

7. Stir fry for another 5 minutes.

8. Scoop up on serving plate.

9. Serve warm.

Bon appétit!


  1. Hi Evelyn, just curious, why do you cook your food with rice cooker ?

    1. Easy to clean up and tastes just as nice as cooking with the wok!