FOODY CORNERS

CHAPTER 11: FRIED RICE

• FRIED RICE

Ingredients:
 Rice
 Chicken or beef stock
 Seasoning cubes
 Liver
 Carrots
 Green peas
 Sweet corn
 Colorant
 Turmeric
 Garlic
 Ginger
 Salt
 Pepper
 Onions
*Oil

Preparation tips:
parboil your rice, wash and slice your vegetables, cook your beef/chicken and reserve the stock. You can fry the beef or Chicken and reserve the oil for frying. Cut your vegetables (green peas, carrots, bell pepper) and get the other ingredients ready.

Preparation:
1. In a pot, pour in your chicken or beef stock. For colouring, you can use turmeric (powder, raw, oil) or fried rice colouring spice. Pour into the stock and stir. Allow to boil and add in the parboiled rice and stir.
2. Add in your grinded ingredients (bell pepper, onions, seasoning cubes, salt, garlic, ginger, curry, thyme). Allow to cook, once the water has dried out, you can pour into a coriander to cool down.
3. Blanch the already cut vegetables (carrot, green peas) and leave on a sieve to cool.
4. In your frying pan, pour in a spoonful of oil, add some blanched vegetable, liver and cooked rice and stir for a while before transferring it to the pot.
5. Continue step four, batch by batch till all is exhausted, then stir all together in the pot.

Serving: 
with fried Chicken, salad, coleslaw, fried beef, chilled juice.