TSJ’S special continental fried rice

The real deal

How would I drop a recipe for the almighty Jollof and hoard a recipe for its twin Fried rice?

Abomination things please!

I was a previous die hard Fried rice lover growing up. I could have sworn Jollof didn’t have half as much space in my heart as Fried did but the only thing that is constant they say, is change.

They both compete for my attention these days and are both breath takingly delicious when made the proper way.

Now I know that some family members might have given themselves a blow or two whilst defending their fav of these two. Trust me, it happens a lot. The arguement about which delicacy is better than the other is a thing in many family settings. It is honestly hilarious!

Why not just make them both and serve half in half, problem pari! (Se fini)

Without further Ado, let’s get right into it.

Never forget people, that your ingredient line up for Fried rice plays a huge role in determining aesthetics, taste, and duration of freshness, so it’s best to choose wisely.

MY SECRET INGREDIENTS

⁃ Tropical Sun Basmati rice
⁃ Spring onions
⁃ Carrots
⁃ Bell peppers(green, red, yellow)
⁃ Sweet corn
⁃ Chicken (breasts)
⁃ Plantain
⁃ Chicken stock
⁃ Curry powder
⁃ Thyme
⁃ Sweet chilli sauce
⁃ Seasoning cubes
⁃ All purpose fried rice seasoning
⁃ Cooking Oil

So get it dears, the goal is to load the fried rice to an irresistible bang but not overload it to stupor o. Let it not be fried vegetables you are eating that you won’t even notice the rice lol!

STEPS

1. Prep your veggies! This step is essential please don’t skip it. Start by cutting your veggies (spring onions, bell peppers, carrots, and any other veggie of your choice) into small beautiful pieces…… please don’t make them too big and unpalatable o ejo, presentation is everything.

2. Throw in your sweet corn after rinsing off the can fluid with clean water and then prep the veggies with a little salt(very little) and spices (at this point I do only suya and bit of black pepper). Then set the veggies aside.

3. Cut your plantain into tiny pieces, fry till almost golden and take out.

4. It’s time to cut your chicken breasts into tiny chunks. After cutting, season to perfection with bouillion cubes and spices ( I use, KNOW chicken bouillion, pepper onions mix, paprika, suya, chill pepper spices)

5. Fry your chicken breasts in the same pan as the plantain. To be honest, the best thing to do is to get a huge, all purpose electric grill pan to make this delicious delicacy, it simplifies the process..

6. When your chicken breast is well cooked, set aside.

7. It’s time to cook your basmati rice, please note that it is already parboiled, so it takes very little time to cook completely. Make sure to add just about enough water to soften it and prevent the rice from coming out soggy. Add some bouillion cubes, curry, thyme, and chicken stock to the pot of rice and leave till well cooked.

8. While your rice is cooking, it’s time to sort your prepped veggies darling, stir fry with very little oil in the same pan as the chicken breast was fried. Add a little bouillion, some curry and thyme and the best part; your sweet chili sauce. When the veggies are edible, take them out of the pan.

9. It’s time for the mash up guys! Get your cooked rice ready as well as your veggies, chicken breast chunks and plantain. Spray some oil in your one pot pan and add in/fry your rice,veggies, plantain and chicken in batches till they all are properly incorporated. Season for taste appropriately if necessary.

10. Your end result would be a mind blowing, Uber delicious fried rice. The kind that would torment your neighbors and make them beg for some, trust me the aroma would be irresistible!

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Bon appetite!

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