Singaporean Rice with Prawn and Chicken

Add rice, white vinegar, salt and water to a cooking pot and boil till half cooked.

When water dries up, allow simmering for 5 minutes and spread on a tray.

In a wok, add oil and sliced onion to sauté till onion turns transparent.

Then add ginger garlic paste and chicken pieces, mix briefly.

When chicken is less watery, add small prawns and stir continuously.

Then add white vinegar, soya sauce, chicken powder, crushed black pepper and red chili flakes and mix.

Also add mushrooms, carrots, capsicums and boiled noodles.

Toss rice, soya sauce, vinegar and stir fry.

Add sesame oil.

Top with a cup of finely sliced spring onion and a cup of bean sprouts and serve hot.