4 Cups Long Grain Rice
3 Cups Chicken/Beef Stock
200gms Peeled and Deveined (Shrimps/Prawns )
1 Cup Diced Carrots
1 Cup Green peas
1 Cup Sweet corn
1 Big Red Bell Pepper Diced
3 Stalks Green/Spring Onion (Thinly Sliced)
1 Medium Bulb Onion Diced
3 Cloves Garlic
3 Knorr Chicken Cubes your preferred seasoning cubes
1 Teaspoon your preferred Chicken Seasoning/Spice
1 Tablespoon Garlic Powder
1 Teaspoon White Pepper
1 Teaspoon Black Pepper
1 Tablespoon Curry Powder
1 Teaspoon Thyme
Salt To Taste
-Wash and pour your chicken into a pot; Add the chicken seasonings, water and turn on heat.
-Cook for until tender; Fry your chicken until it’s golden brown and set aside.
-Wash and drain the rice and set aside; In a large pan, preheat the Oil, add the diced onion and stir-fry for about 1 min.
-Add the thyme plus garlic and continue to stir-fry until the onions become translucent and limp.
-Add the washed and drained rice, stir for about 4-6 mins until the rice smells toasty.
-Add the Chicken stock, season with white pepper and curry powder. Toss in one habanero pepper (optional), cover it up and leave to cook.
Once the rice is done, set it aside.
In a large pan, add about 1 tablespoon of oil, add the diced onion and grate in a bit of ginger, stir until the onion becomes limp.
-Add the mixed vegetables, and stir for a few seconds. Add the shrimps and stir for few seconds as well. Season with salt and seasoning cubes if necessary.
-Add the Rice and stir fry for about a minute or two. Take it off the heat and serve.