Nigerian Chicken Fried Rice

1. Cut the chicken into small cubes and season with a little salt, then cook it in the chicken stock with half of the grated ginger and one minced garlic clove until tender and reaching an internal temperature of 74 C, about 12 minutes; remove the chicken and reserve the stock.
2. Rinse the rice until the water runs clear, then cook it in the reserved chicken stock with the curry powder, topping up with water if needed, until just tender; spread it out to cool and dry, ideally using rice cooked the day before.
3. Beat the eggs with a pinch of salt, scramble them in a lightly oiled hot wok until set, then remove and set aside.
4. Heat the vegetable oil in the wok over high heat and stir-fry the diced onion, the remaining garlic and ginger, the diced carrot, and the diced bell pepper for 3 to 4 minutes until they begin to soften.
5. Add the cooked chicken and the peas and toss for 2 minutes to heat through.
6. Add the cold rice and stir-fry over high heat, breaking up any clumps and tossing constantly so it heats evenly without sticking.
7. Fold in the scrambled egg, season with salt to taste, and finish with the sliced spring onions just before serving hot.

You'll use: Frying pan / skillet · Wok