Nigerian Vegetable Fried Rice

1. Rinse the rice in several changes of cold water until it runs clear, then drain and set aside.
2. Cut the chicken breast and liver into small bite-sized pieces, place in a pot with the chopped onion, one crumbled stock cube, 1 tablespoon of the curry powder, the thyme and a little salt, add just enough water to cover and simmer for about 15 minutes until the chicken reaches 74C and the liver is fully cooked and no longer pink inside.
3. Lift the meat out with a slotted spoon, top the cooking liquid up with water to make roughly 600 ml of seasoned stock, add the second stock cube and the remaining curry powder, then bring to a boil.
4. Stir the drained rice into the boiling stock, reduce the heat to low, cover tightly and cook for 18 to 20 minutes until the liquid is absorbed and the grains are tender, then fluff with a fork and leave uncovered to cool and dry slightly.
5. Finely dice the carrots, green beans and bell pepper, then blanch the carrots and beans in boiling water for 3 minutes so they stay bright and crisp, and drain well.
6. Heat the vegetable oil in a wide pan or wok over high heat, add the blanched vegetables, bell pepper, sweetcorn and a pinch of salt, and stir-fry for 2 to 3 minutes so they keep some crunch.
7. Add the cooked chicken and liver back to the pan with the vegetables and toss to warm through.
8. Fold the cooked rice through the vegetables a few spoonfuls at a time over medium heat until everything is evenly coloured and combined, then scatter over the sliced spring onions and serve hot.

You'll use: Frying pan / skillet · Pan · Large pot · Saucepan · Wok