INGREDIENTS FOR GHANAIAN FRIED RICE

  • 2 cups of uncooked rice/ leftover rice
  • 1 medium sized onion (diced)
  • 1 cup mixed bell peppers
  • ½ cup spring onions (chopped)
  • ½ cup garden peas
  • 2 large Carrots
  • 1 tbsp. minced garlic (chopped)
  • 1 tbs. curry powder
  •  1 cup Chicken stock *–substitute with vegan stock for a strictly vegetarian meal.
  • 2 cups of water
  • 1 sachet Stir-fry aroma cooking sauce/soy sauce
  • ½ cup vegetable oil
  • Salt

COOKING INSTRUCTIONS FOR GHANAIAN VEGETABLE FRIED RICE

  • Wash your rice clean. Pour your stock into a medium size saucepan and place on high heat. Pour your rice into the stock. Add enough water to just cover the rice. Bring to a boil.
  • Turn heat low once it beginnings to boil. Cover with a good fitting lid and cook for 25-30mins.
  • Remove from fire once the rice is cook. Spread out the rice in a large pan or a tray.
  • If you are using leftover rice, skip the steps above and get ready to start frying
  • Take out a large frying pan/wok. Just in case you don’t have a large one, you can fry the rice in batches. This would mean splitting up the other ingredients too.
  • Pour 3 tbsp. oil into the pan. Add your minced garlic to the pan and stir for a min.  Add your diced onions and stir.
  • Pour your chopped carrots, spring onions, bell peppers and peas. Cover and allow to cook for 5 min, whilst stirring intermediately.
  • Scoop your rice into the veggie mixture. Stirring as you add a little at a time. Until it is evenly mixed.
  • Season with a little Stir-fry Aroma Cooking Sauce and curry powder. Some salt to taste too. Mix it all together. Once again cover and allow to simmer over low heat for 5-10mins. Don’t forget to be stirring whilst at it
  • Your yummy delicious vegetable fried rice is ready

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