Follow the steps below to make your delicious peppered fried rice.
3 Cups White rice
1 Stick butter
2 tbs. Curry powder
3 Seasoning cubes
Salt to taste
3 cups Meat stock
1/2 cup cooking oil
6 cloves Garlic – minced
1 medium sized red onion
1 bunch spring onion
1 medium sized green bell pepper
3 medium sized carrots
5 medium sized fresh scotch bonnet (ata rodo)
Rinse the rice and place in a medium sized pot. Add just enough water to cover the rice in the pot and cook for about 10 minutes. Turn out the rice into bowl and rinse with cold water. Pour the rice back into the pot and add curry powder (for the yellow colour and flavor), crushed seasoning, salt to taste and minced garlic. Add the meat stock or water and cook on medium heat. Add the stick of butter so it’d melt once it starts to boil and leave till the liquid in the pot dries up. Turn off the burner and set aside.
Cooking for this short period of time ensures it doesn’t get too soft before the real curried rice preparation as well as removes some of the starch to prevent it from sticking together. Wash and rinse with clean cold water.
Scrape the back of the carrots, rinse and dice. Remove the seeds from the green bell pepper, rinse and dice. Rinse and chop the spring onion, onion and pepper.
Set the veggies aside. Rinse the kidney thoroughly with water and dice, sprinkle a little salt and set aside.
Heat up the cooking oil in a large pan and add the salted kidney. Leave to fry for about 3 minutes. Remove the fried kidney from the oil and set aside. Reduce the oil in the pan leaving about 2 tbsp. left within.
Add about 1 cooking spoon of the chopped veggies and fried kidney into the pan, stir-fry for about 1 minute then add about two cooking spoons of the curried rice. Stir-fry for about 1 minute then turn out into an empty pot. Repeat this till the rest of the batch has been exhausted.