A quick and simple fried recipe that is irresistibly delicious and the absolute best!
INGREDIENTS
- Rice (long grain) – 4 cups
- Chicken stock – 3 cups
- Thyme – 1/2 tablespoon
- Curry – 1 & 1/2 teaspoon
- Stock cube – to taste
- Salt – to taste
- Cooking oil – 1 tablespoon
- Water – 4 & 1/2 cups
- Cooking oil – 1/2 cup
- Onion – 1 cup
- Cooked chicken gizzard – 1 &1/2 cups or Shrimps/Chicken
- Spring onion (white) – 1/2 cup
- Bay leaves – 3
- Carrots – 1 & 1/2 cups
- Green beans – 1/2 cup
- Sweet corn – 1 & 1/2 cups
- Fresh peas – 3/4 cup
- Thyme – 1 tablespoon
- Curry 1/2 teaspoon
- Stock cube – to taste
- Salt – to taste
- Mixed sweet peppers – 1 cup
- Spring onion (green) – 1/2 cup
PROCEDURE
Rinse the rice until the water runs clear and transfer to a pot on medium heat.
Add the chicken broth, thyme, curry powder, salt, and stock cube to taste.
Until until the rice is dry and 80% cooked. Set aside.
Heat up some oil in another pot. Add the chopped onion and fry until softened.
Add the cooked chicken gizzard and fry until its golden brown. You can also use shrimps or chicken.
Add the white part of the spring onion and bayleaf and continue stir-frying.
Add the carrots and green beans. Fry for a few seconds and add the sweet corn.
Now, add the fresh peas. If using frozen or canned peas, add it after the rice.
Add some thyme, curry powder and some salt to taste. Fry for about 20 seconds, then add in the mixed peppers and the green part of the spring onion.
Finally, add the rice. Continue stir-frying until veggies are well distributed and rice is hot.
Take it off the heat and serve.
WATCH THE RECIPE VIDEO
