3 cups Easy cook rice

Fresh or frozen mixed veg (sweetcorn, carrots, peas)

Sweet pepper (optional)

King prawns (optional)

1 Onion

1 Scotch bonnet

2 cloves Garlic

1 Bay leave

1 tbsp Dried thyme or 1 thyme sprig

2 Maggi cubes or 1 Chicken stock cube

400ml Chicken or  veg stock

1 tbsp, mild curry powder or tumeric

Olive oil

 

Cook time: 30-45mins

 

1. Put stock in a pan, blend onion, scotch bonnet and garlic clove and 100 ml water, add to pan with curry powder or tumeric

2. Wash rice and add to pan, stir, bring to a boil then cover the pan and turn down to low heat to steam, ensuring rice is not too soft.

3. Once rice is cooked remove rice from pan into a large bowl to cool and dry

4. Whilst rice is steaming part boil vegetables and drain

5. Heat 2 tablespoons of olive oil in a wok or large pan, fry prawns, add veg, after 2-3 minutes add rice to the pan, tossing and mixing rice, veg and prawns. This process may need to be repeated if cooking for more than 4, fry the rice in batches making sure you have divided the prawns and veg evenly.