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
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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