Ingredients

• 2 cups of uncooked rice
• 2x chicken stock cubes
• 1 seasoning / bouillon cube
• Olive oil
• Vegetable oil
• 1 cup of green beans
• 1 cup of green peas
• 1 cup sweet corn
• 2 chopped carrots
• 1 bell pepper
• 2 spring onion stalks
• 1 medium red onion
• 1+ scotch bonnet peppers
• Meat choice (beef liver/diced beef/chicken/sausages)
• ~150-200g of prawns/shrimps
• Curry powder
• Dried thyme
• Salt

Method

• Add 2 cups of rice to a pot
• Heat up some water in a kettle. Once heated, add this to the rice in the pot until the water just covers it. Heat this on a low/medium temperature for 5 minutes (parboiling)
• After 5 minutes, wash the rice by running through water and mixing, then pouring water out. Continue to do this until the water runs clear
• Dissolve 2x chicken stock cubes in ~1 pint boiled water
• Pour this hot water/stock over your washed rice until it is covering the rice with a small margin (~5cm)
• To this pot add 1 tsp of olive oil. Cook rice on a medium/high temperature until the water has evaporated, once the water is getting low, move the temperature to a lower setting so that the rice does not burn. You want to cook the rice until it is “almost” done – so not completely soft as we will cook further later in the wok, but not hard. If it is too hard, you can add small amounts of water to the rice that is cooking, and steam at a low temperature until the water evaporates
• Whilst the rice is cooking away, chop/prepare:
  • Cup of green beans
  • Cup of green peas
  • Cup of sweet corn
  • 2 chopped carrots
  • 1 chopped bell pepper
  • At least 1 scotch bonnet pepper
  • 2 spring onion stalks, chopped
  • 1x medium red onion, diced
  • ~400 grams of your meat of choice (shown here: diced beef)
• Add 1/8 cup of vegetable oil to a pot or wok and allow to heat up for 1-2 minutes
• Add ~150-200g prawns/shrimps – cook through fully (c5-7 minutes), then remove and sit in a bowl to the side (we cook these first such as they burn easily – we’ll re-add at the end)
• Add your meat – sauté until cooked through
• Add your red onion – allow to cook for 1 minute
• Add your green beans, peas, bell pepper, carrots, sweet corn and scotch bonnet pepper. Season this whole mixture with 1 tbsp of curry powder, 1/2 tbsp thyme, 1x seasoning/bouillon cube and 1/2 tbsp of salt
• Let this mixture sizzle away for ~5-7 minutes
• Finally, add the prawns/shrimps and spring onions
• Start to re-add your rice that has cooked in parts, mix this in with the stir fried meat and veg and allow to fry within the mixture for a final 5 minutes

EAT THIS WITH...

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