Nigerian Fried Rice

Method

1. Put the rice in a bowl and rub it in cold water, changing the water 3–4 times until it runs almost clear, then drain in a sieve. Washing off the surface starch stops the grains sticking together when you fry.

   Add in this stepLong-grain rice (parboiled rice is ideal) 180 g

2. In a 18 cm pot, bring the stock, half the curry powder, half the thyme, the crumbled stock cube and half the salt to the boil on high heat. Add the rice, stir once, cover, turn down to low heat and cook for 13 min, until the liquid is absorbed and the grains are yellow but still slightly firm in the centre. Spread it out on a tray to steam off and cool. Drying the rice like this keeps the fried rice from turning mushy.

   Add in this stepChicken stock 300 mlCurry powder ¾ tspDried thyme 0.4 tspChicken stock cube 1Salt ¼ tsp

   high heat→low heat

3. While it cools, prepare the vegetables: cut the carrot and green beans into 1 cm pieces, dice the onion and bell pepper to 1 cm, mince the garlic, and deseed and very finely chop the scotch bonnet (if you handled it bare-handed, don't touch your eyes). Heat a 30 cm wok or large frying pan on high heat, add some of the oil and stir-fry the prawns for 2 min, just until pink, then lift them out.

   Add in this stepVegetable oil ¾ tbspPeeled prawns (medium, deveined) 120 g

   high heat

4. Turn down to medium heat, add a little more oil and fry the onion, garlic and scotch bonnet for 2 min until the onion is translucent, then add the carrot and green beans and cook for 3 min more, so they keep a little crunch.

   Add in this stepVegetable oil ¾ tbspOnion 70 gGarlic cloves 2Scotch bonnet chilli (or another hot chilli) ½Carrot 80 gGreen beans 60 g

   medium heat

5. Add the sweetcorn, peas, bell pepper and the rest of the curry powder and thyme and cook on medium heat for 2 min until fragrant. Tip all the vegetables into a bowl.

   Add in this stepSweetcorn (frozen or tinned) 60 gGreen peas (frozen) 60 gGreen or red bell pepper ½Curry powder ¾ tspDried thyme 0.4 tsp

   medium heat

6. Turn the heat up to high heat, add the remaining oil and the butter, then the cooled rice. Use the 30 cm pan; if it shows ×2, fry the rice in two batches. Break up any clumps with a spatula and fry for 3 min, until the grains are separate and start to crackle in the pan. Season with the rest of the salt.

   Add in this stepVegetable oil 1½ tbspButter 15 gSalt ¼ tsp

   high heat

7. Return the vegetables and prawns, add the sliced spring onions and toss on medium-high heat for 1 min until everything is hot and evenly mixed. Serve with fried chicken, dodo (fried plantain) and coleslaw for a proper Nigerian party plate.

   Add in this stepSpring onions 2

   medium-high heat