Nigerian Fried Rice Omurice with Scotch Bonnet Ketchup (Nigerian × Japanese)

Method

1. Make the sauce first. In a small pan, fry a little oil, some of the onion (finely chopped), the garlic and the deseeded, very finely chopped scotch bonnet on medium-low heat for 1 minute, then add the ketchup and water and simmer for 4 min, stirring, until thick and glossy. Turn off the heat.

   Add in this stepVegetable oil ½ tbspOnion 27 gGarlic clove, minced 1Scotch bonnet chilli (or another hot chilli) ¼Ketchup 4 tbspWater 30 ml

   medium-low heat

2. Cut the chicken into 1 cm pieces. Heat the rest of the oil in a 26 cm frying pan on medium-high heat and stir-fry the chicken with half the salt for 4 min, until white outside with no pink when you cut a piece open.

   Add in this stepVegetable oil 2 tbspChicken breast or thigh fillet 160 gSalt ¼ tsp

   medium-high heat

3. Add the rest of the onion (1 cm dice), the frozen vegetables, curry powder, thyme and the crumbled stock cube and cook on medium heat for 2 min to drive off the vegetables' water and bring out the spices.

   Add in this stepOnion 63 gFrozen mixed vegetables (carrot, peas, corn) 100 gCurry powder 1 tspDried thyme ½ tspChicken stock cube ½

   medium heat

4. Add the cold rice and part of the butter and stir-fry on medium-high heat for 3 min, pressing out clumps with the spatula, until the yellow rice is loose and fluffy. Divide it between plates and shape each portion into a neat oval mound.

   Add in this stepCold cooked rice (long-grain or any) 400 gButter 12 g

   medium-high heat

5. For each serving, beat 2 eggs with a little milk and a pinch of salt. Heat a 20 cm pan on medium-low heat, melt some of the remaining butter, pour in the eggs and stir in big swirls with chopsticks for 1 min 30 sec, until the base has just set and the top is still creamy; turn off the heat. Make one omelette at a time, ×2 in all.

   Add in this stepEggs 4Milk 2 tbspSalt ¼ tspButter 18 g

   medium-low heat

6. Tilt the pan and slide the omelette over the rice to cover it; you can also slit the top lengthwise so it opens out. Spoon over plenty of scotch bonnet ketchup and serve at once.