This whole lockdown period has made me more proactive with my cooking along with my photography skills and brought out the inner cook in me and I’ve decided to share my very own recipe on fried rice.
The thing about these meals is that we savor them so much, and we can barely do without them in gatherings and festive seasons. It’s a meal you can make in no time .
So what sets this apart from the traditional Chinese fried rice..well, it’s the addition of thyme, curry and liver. Now the best part about this fried rice is that you can make it to your liking. Can’t stand liver? Swap it out for beef or chicken.
Here’s my recipe
Yield: [FOOD FOR 6 PEOPLE]
Total time: [2HRS 30MINS]
INGREDIENTS
Rice-6 cups
Chicken/Turkey
Liver
Kidney (optional)
Sausage Franks (6)
Sweet Corn (canned)
Butter(unsalted)
Green Bell Pepper (2)
Green Chili Pepper
Green Peas
Spring Onions (2)
Carrots (4)
Red/White Onion (whichever you prefer)
Curry Powder
Thyme
Chicken Spice
Knife Cubes( 2 in 1)
PROCEDURE
1. Wash the chicken/turkey and put in a clean pot. Add 3TBSP of curry powder, 1TBSP of thyme, 2 sachets of chicken spice (kitchen glory), 3 knorr maggi cubes and 1 sliced onion bulb. cover the pot and put on the lowest heat. DO NOT ADD WATER FOR THE FIRST 10 minutes; after 10 mins and the chicken has produced it’s own water, add about 2 cups of water and allow to boil further for extra 20mins.
(The chicken produces water overtime for the first 10 minutes, so don’t be tempted to add. This method gives the chicken more flavor).
2. In a separate small pot, add the liver/kidney, 1 sliced onion bulb, 1 knorr maggi cube and 1 cup of water and allow to boil for 10-15mins. When it is ready, allow to cool down and then slice the liver/kidney into small cubes and fry for 5mins.
(Do not boil the liver/kidney with the chicken because it would make your broth black, hence making your rice dark green)
3.While waiting for the chicken to get ready, slice the carrot,1 green bell pepper (remove the seeds before slicing as they make the food bitter) green chili pepper and beans, spring onions with one onion bulb in a bowl.
(This process can be skipped if you buy frozen mixed vegetables from the supermarket)
4. When the chicken has boiled for about a total of 25-30mins, take off the fire, remove the chicken and sieve the broth into a clean pot and add 3 cups of water
5. Measure 6 cups of rice and wash it until the water is clear (When the water is clear,it means that excess starch has been removed and this is very necessary if you don’t want your rice to be soggy).
6.Put the broth on fire, add 1TBSPs of curry powder, 1 satchet of chicken spice (kitchen glory), 5 knorr maggi cubes and add 1 full green bell pepper sliced in half (with the seeds removed).
7. Allow the chicken broth to boil before adding the washed rice. Check at intervals if the taste is good enough for you, if not, add more maggi cubes. When the rice is soft, turn it off and set aside.
8. In a clean pot, add about 50-60grams of butter, put it on fire and allow it dissolve. (Butter is different from margarine)
9. When the butter has dissolved, add 3 TBSPs of olive oil and allow to get hot. Add the sliced sausages and allow it cook for 5mins. After 5mins, add the sliced vegetables, canned sweet corn and fried liver/kidney. Allow to simmer for 5mins then add the boiled chicken broth rice and mix well; evenly distributing the vegetable and turn off after 2 minutes.
Serve with either salad/ plantain(dodo)/ banana/ moi-moi and chicken
Written by Koinyan Tarelayifa ,400A a lover of photogra