I have written about Mummy’s Fried Rice before (HERE), but it was such a delight to be in the same kitchen with her, while she cooked this again. This was one of the best foods of my childhood. Mummy’s Fried Rice is just the best. It was worth all the chopping and cutting and cleaning. The pot of Fried Rice hardly lasted till the next day. It was devoured with such speed, it induced food greed.
I will like to add though, this is home cooked Fried rice. If you are going to do this for a party, start very early because the process is quite tedious and meticulous but the results are so so worth it. Even mummy advised that this is for home cooking. Probably the only reason why I don’t eat Fried Rice at parties. I always compare to my Mum’s and it always comes up short. First, the vegetables are bright, colourful and crunchy, a major bonus for Fried Rice. If i taste Fried Rice and the vegetables are as soft as baby food, I drop the spoon and move on to something else. My Mama does it well, even the Chinese would learn a thing or two. Here goes.
You will need
Spring Onions – scallions if you live in North America
1 large Green Bell Pepper
1 large Ata Rodo – scotch bonnet or habanero pepper
Knorr Chicken Cubes
Long Grain Rice
Sunflower Oil – use any oil you cook with. I just happen to have Sunflower Oil at home
1. At first, you are going to chop, chop, chop, and chop. Fried Rice is not for the cooking faint hearted, and do NOT use processed Mixed Veg. Honestly, don’t. This Fried Rice is fresh and alive. Packaged mixed veg is just dead and depressing. Lol. Chop the runner beans and set aside in a separate bowl. You will soon know why.
2. Boil the liver with plain water at first, to let the blood boil out and congeal. Let this boil for a few minutes, till you see the water get very dark brown. Throw away the water, add fresh water then season with salt, chopped onions and seasoning cubes. This is Mummy’s Cooking Tip. Once the liver has cooked, chop into cubes.
3. Season and boil your chicken. Remember with chicken, you don’t drown it in water when you boil. You start with a little water at first, which will increase in volume after the heat leaches out more fluid from the chicken, then you add more water and re-season. When it is cooked, you can grill or fry. Retain the stock. Before you do that, take at least 3 pieces of boiled chicken, shred or chop and add to the bowl of chopped veggies.
4. Once you have chopped all the ingredients, add them all into one bowl including the prawns (leave the runner beans separate). I have to stop here for a bit and say Well done for your hard work. Lol.
Okay now season with curry, thyme, white pepper, knorr cubes and a little salt. Mix thoroughly, pick out a few of the veggies to taste. Just to be sure you have it well seasoned.
Mummy’s Cooking Tip: Place the bowl in the freezer. I complained at this stage because I was hungry, and she said no, no. For the spices and seasoning to really permeate the vegetables, you have to leave it in the freezer till it gets very cold. Use the time to tidy up the kitchen or watch TV while you wait for your veggies, liver, prawn and chicken mixture to get extra delicious. Trust me, you are going to start eating the veggies raw once you taste the difference cold air makes.
3. Boil the rice with the volume of water that will cook it only halfway. Do NOT salt it because you are going to finish off with Chicken stock. When it has cooked halfway, pour in the chicken stock that will cook it further – three quarter way.
4. When it is almost 3 quarter cooked, pour in the runner beans in and reduce the heat. The steam of rice will cook the runner beans. Make sure that there is NO water in the rice otherwise and it does not burn. If there is water, it will be soggy. Use kitchen knife to touch the base of the pot, to ensure that it does not burn and there is no water at the bottom of the pot, otherwise the rice will turn soggy.
5. When it is cooked, the runner beans will turn greenish brown, and the colour of the rice will have a slight green hue.
The green colour of Mummy’s Fried rice starts from the cooked rice phase, and then ends with curry. Her Fried Rice does not have the yuckish green colour that I have seen so many times, especially Party Fried Rice. Ugh!!!!
6. Heat up Olive Oil, when it gets very hot flash fry the vegetables, till you can see that the vegetables have cooked. A good indicator is the prawns have started turning brown, the orange nature of the carrot will no longer be sharp, the other vegetables would have shrunk a little.
7. Then you use a spoon to transfer the fried ingredients and some oil in bits, into another empty pot, followed by the boiled rice, which you also add in bits, until you have emptied the pan of fried veggies and boiled rice. The quantity of oil you will use is dependent on how soft the rice and the runner beans are, so it does not get soggy. Mind the quantity of oil that you add to the rice, because you are going to fry the chopped ingredients and the rice on low heat. If the oil is too much, it will soak through the rice. You may or may not use all the oil that you fried the chopped ingredients.
After combining the mixture for some time with a wooden spoon (MUST – so it doesn’t burn), you sprinkle in extra curry powder to give the rice a further greenish hue. Taste for salt and cover to simmer. Turn the heat to the lowest. The end result is rice that is not completely soft, though not hard for consumption, and the vegetables and all the chopped ingredients will be crunchy, in a good way and not baby food soft.
…………and here is your result
Normally, I would have plated this Rice all fancy fancy, but in the words of my 2nd language “mi o raiye iyen”. Lol. English for, I don’t have time for that. The food speaks for itself.