Servings
4
Prep Time:
30 mins
Cook Time:
50 mins
Ingredients
2 ½ or 3 cups of long grain white rice
1 ½ cups of chicken or Turkey stock/broth
½ cups of beef liver, or 1lb of shrimps
1 ½ cups of large Carrots
½ cups of green peas
1 large Green bell pepper
1 Onion bulb
2 tbsp of curry powder
1 tsp of garlic powder
½ tbsp of black or white pepper (optional)
½ - ¾ cups or 2-3 cook spoons of vegetable oil
2 stock cube or bouillon cube for Seasoning
Salt (add as desired)
1lb of chicken/turkey thighs or drumsticks
¾ tsp thyme
¾ tsp curry
1 stock cube
Directions
First prepare the meat you are using to serve the Fried Rice with, so as to get the meat stock for the
rice. Wash the meat, put in the pot, boil it with the thyme, curry, some chopped onion, stock cube and
salt, boil for 10 minutes.
Also, you can boil the liver you are using in a separate pot, just add some salt curry and chopped onions
and boil for about 20 minutes or until done, after boiling, drain the liver, cut into cubes and set
aside.
Or if you are using shrimps for the fried rice, remove the skin, wash, put in strainer and season with
spic, salt and boil or fry briefly. Then set aside.
Pour the rice into a bowl, wash with water until the water is clear. Drain off the water. Boil enough
water to cover the rice. After the water has boiled, pour the rice into a large bowl and pour in the hot
water. Stir and leave for about 10 mins, then drain the water away and pour the rice into a strainer.
Pour the rice into the pot, add the meat stock if available, add the spices, two stock cubes and some
salt. Blend the bonnet pepper, half of the onion together and yellow pepper (optional)
(I always add ½ yellow bell peppers because it gives it a nice flavor), then pour into the rice, stir,
cover with lid and cook on a medium heat for 12 mins. Stir and leave to simmer on a low heat till
partially tender and dry. Always check for water if needed. Now pour into another clean bowl.
Wash the green bell peppers, Spring onions, carrots, slice or dice them if you not using the frozen ones
from the store. Set aside.
Stir fry the desired quantity of the ingredients together, add some spices, some black pepper, for 10
mins. Stir and add the rice and turn bit by bits as you add the rice. cook for some mins, then serve as
you so desired into plates.
Serve alone or with fried plantains or with Moi Moi if so desired.
Tips:
If you do not like the cow liver, you can use beef or shrimps because they all serve the same purpose.
Do not use the water from the liver to parboil the rice for the Fried Rice, it will darken the color of
the rice and it would not come out nice.
Also, you can buy the meat broth from the supermarket/grocery store, especially if you do not want to
serve the Fried Rice with chicken or meat.
Thaw the frozen carrots and peas before using.
Also fry the liver if you want it fried and diced into cubes as well.
Fried Rice With a Flare of Fried Egg
Servings
4
Prep Time:
30 mins
Cook Time:
50 mins
Ingredients
2 ½ or 3 cups long grain white rice
1 ½ cups of chicken or turkey stock/broth
2 eggs
1 ½ large Carrots
½ cups of green peas
1 large green bell pepper
1 onion bulb
2 tbsp of curry powder
1 tsp of garlic powder
½ tbsp of black or red pepper (optional)
½ - ¾ cups or 2-3 cook spoons of vegetable oil
2 stock cube or bouillon cube for Seasoning
Salt (add as desired)
Meat for Serving:
1lb of chicken/turkey thighs or drumsticks
¾ tsp of thyme
¾ tsp of curry
1 stock cube
Directions
First, prepare the meat you are using to serve the Fried Rice with. Wash the meat, put in the pot, boil
it with the thyme, curry, onion, the stock cube and salt, boil for 10 minutes, then add enough water for
it to be cooked add stock for the rice. Grill or fry then set aside.
Pour the rice into a bowl, wash with water until the water is clear. Drain the water out, add enough
water to cover the rice in a pot. After it has boiled, pour it into the rice, turn and leave for 5
minutes. Drain the water out, transfer the rice into a bowl.
Now, blend the bonnet pepper, half of the onion together (I always use I yellow bell pepper because it
adds to the color of the Fried Rice).
Then, pour the meat stock into a pot on the stove, crack the stock cubes into it, turn and allow to boil
for some minutes, then pour the rice into the pot, add the spices, salt, stir, cover and boil on medium
heat for about 10 minutes. Then, add more water and turn the heat to low until partially done. Transfer
the rice into a clean bowl to avoid it from sticking together.
Wash the green pepper and remove the seeds, skin the onion, scrape the carrots and peas, chop them into
cubes or you can use the mixed vegetables in the frozen pack.
Also crack the egg, whisk and fry partially and set aside or you can pour it on the vegetables when stir
frying it before adding the rice to the stir fry.
Before adding the rice, you should divide your vegetables into the number of batches as desired.
Place the sauce pan or pot on the stove, pour some of the oil to heat up the oil, once it’s heated
enough, add some of the chopped onions, stir fry for a few minutes, add the vegetables and spices. And
salt to taste, stir and fry for 10 mins, add the whisked egg, stir and fry for some mins. Then, add a
portion of the rice, stir, taste for salt and fry for few minutes.
Place it into a clean bowl, repeat the same process for the remaining batches of rice, vegetables and
egg. Allow to cool before serving.
Serve with a fried, grilled meat or sauced meat, Ripe plantain, Moi Moi, Salad and a drink of choice.
Tip:
You can buy the meat broth from the super market or grocery store.
It is always better to fry the rice in batches because that’s what makes the ingredients to be well
distributed with the whole rice and also to be well fried.
Do not cover the rice immediately, allow the rice to cool down after cooking because that will make it to
go bad in no time.
If you are catering for a large group, you can use a bigger cooking wok pot to cook the fried rice after
diving the rice and the fried ingredients.
Back
