Nigerian · 45 min · serves 4

Nigerian Fried Rice

Kept by The Bhook kitchen

Ingredients

• 400 g long grain rice
• 600 ml water
• 3 tbsp vegetable oil
• 1 onion
• 2 carrots
• 1 green bell pepper
• 100 g green peas (fresh or frozen)
• 1 tsp curry powder
• 1 tsp thyme
• 1 stock cube
• salt

Method

1. Rinse the rice till the water runs almost clear, then drain well.
2. Bring 600 ml water to the boil in a pot. Add rice and half a teaspoon of salt, cover and simmer until almost cooked but still firm, about 15 min. Drain off any extra liquid.
3. Dice onion, carrots and bell pepper into small cubes.
4. Heat oil in a large pan on medium. Add onion, cook till softened and just turning golden.
5. Add carrots, bell pepper and peas. Cook, stirring, for 3 min until the vegetables brighten up.
6. Stir in curry powder, thyme, crumbled stock cube. Fry 1 min till you can smell the spices.
7. Add drained rice. Stir and fry everything together for 5–7 min, letting the rice heat up, pick up the colour and soak in the flavours. Taste for salt before serving.

The rice should be just undercooked before frying, or it will turn mushy.