coconut fried rice.

Ingredients

•2 large eggs

•cooking spoon soya oil

•1 red  onion

•1 teaspoon thyme

•1 tablespoon curry powder

•1/4 teaspoon coconut extract

•4 cupscooked brown rice (use a rice cooker, or cook on the stove)

• cooked and shredded or diced chicken, beef, or fish

•1/2 cup chopped green onions

• 1/2 tin sweet corn

• 4 big carrots

• I big green pepper

•2 handful green beans.

• salt to taste

• 3 cubes of knorr

• 2 big red pepper

• 1 handful of peas

Cooking Directions

• Parboil the rice and make sure its not over cooked.A well parboiled rice ensures that the grains of the rice will not stick together when the rice is done.

• Rinse the parboiled rice with cold water and put in a sieve so all the water drains out.

• Pour the chicken stock into a sieve to remove all traces of onions, thyme etc used in cooking the chicken.

• Pour the stock into a pot, add coconut milk in water, mix and set to boil.

• add 1 tablespoon of plain yellow curry powder, then add salt to taste,1 cube of knorr And set to boil and add your parboiled rice.
(The plain yellow curry powder is merely for colouring so should not contain chilli.)

• The water level should be slightly less than the level of the rice.(This is to ensure that all the water dries up by the time the rice is cooked and that the rice is not over cooked or stick together)

• Stir the contents; cover the pot and leave to cook on medium heat.

• This way the rice does not burn before the water dries up.

• Once the water has dried up, the rice should be cooked perfectly.

(Perfect fried rice is one that the grains are separated from one another, resistant to the bite but not hard.)

• Now, transfer the rice to a casserole dish or another pot to help cool it down quickly. Again, this is essential to keep the grains from sticking to each other. If left in the original hot pot, the rice will continue to cook and eventually stick together.

• At this point, it is advisable to divide the vegetables into say 4, 5 or even 6 equal parts.

• The rice will be fried in batches so this number depends on the quantity of rice you can comfortably fry in the pan or pot.

• Also, divide the cooked rice and the diced chicken into the same number of equal parts.

• Now pour a small amount of vegetable oil into a frying pan.

• This quantity of oil should be such that it would be absorbed by 1 part of the cooked rice and 1 part each of the vegetables.

• fry your eggs in a ddifferent frying pan and add in batch to the vegetables.

•  the oil is hot, add 1 part of diced onions and stir for 10 seconds, followed by 1 part of diced chicken, 1 part each of the diced vegetables,1 part of the fryed eggs, then 1 part of cooked rice.

• Stir till all the ingredients have mixed well and transfer to a dry pot. Repeat this for the remaining batches of the ingredients.

The fried rice is ready. Serve with fried chicken Or oven grilled chicken or fish. You can add Moi Moi.

Note
The coconut milk will give it a different  sweet aroma.