Singaporean Rice

This is the recipe for my singaporean rice. It's really simple and it looks very impressive AND it tastes great so its a must for everyone to try! I originally got this recipe from a desi cooking show, but I altered and adjusted and this is my now standard recipe.

Rice:
2 cups rice
1/4 cup oil (or whatever is standard in rice)
1/2 tsp zeera
1 knorr chicken cube (you can find halal ones at all desi stores)
1 tsp salt (or to taste)
3 cups water

Sauce:
1 lb boneless chicken, cut into little cubes
1 green bell pepper
1/2 red bell pepper (optional, but this makes it look and smell so good!)
1/4 bag carrot matchsticks (or some julienne cut carrots)
2-3 stalks green onions chopped
1/4 cabbage thinly sliced
1 tsp minced garlic
1/2 tsp ground black pepper
1/4 tsp white pepper (I add this if i have it, if not thats ok)
1/4 tsp salt
1 tsp crushed red pepper
1 tsp ground green chili peppers
3 tbsp soy sauce
2 tbsp worcestershire sauce
2 tbsp ketchup
3 tbsp chili garlic sauce
2 tbsp thai chili sauce or 1/2 tsp tom yum paste (optional)

Paste:
3-4 tbsp mayonnaise
1/2 tsp red chili powder
1 tsp chili garlic sauce
1 tbsp ketchup

Garnish:
2 oz angel hair pasta, broken to about 1 inch
5-6 garlic cloves, thinly sliced
4 green chili peppers, long slices
1/4 cup oil

Pasta layer:
about half a box of angel hair pasta, boiled with salt and set aside

First, you take a wok and you fry the ingredients for the garnish (sliced garlic, sliced peppers, and pasta) in the oil until golden, then you take it all out and set it aside. In the same oil, you can prepare the sauce. First to the hot oil you add minced garlic and then the chicken, black pepper, white pepper, salt, ground chili peppers, and crushed red pepper. Stir-fry the chicken till the water's dry. Then you add in the veggies (except the green onions) and stir-fry for about a minute with soy sauce. Then add in all the rest of the sauces and cook until the chicken is done. At the end you add in the green onions. There should be a little bit of sauce in with the veggies and chicken but not too much.

For the rice, you just cook like regular rice: warm the oil, add in the zeera, then add the water, salt, and the chicken cube. When the water boils add the rice and cook till done.

In a separate boil, mix up the mayonnaise, red chili powder, chili garlic sauce, and ketchup. This paste should end up being an orange-ish color.

Now that everything's ready, we just have to layer it. So take a shallow dish, and first add in the rice. On top of the rice you add the chicken and veggie sauce. On top of that is the mayonnaise paste, and on top of that is the boiled pasta. On the very top is the garnish - the fried angel hair, garlic, and green chilies.

And then you serve! This should serve about 6 people, so if you want to make more/less just adjust. And as for the sauces, you can add or subtract as you wish. I generally add random sauces when I have them so you can just adjust the taste however you want. The sauce may taste a little off when it's cooking, but when its layered it just all comes together.