Nigerian Fried Rice

Name: Nigerian Fried Rice
Total time: 60 min
Ingredients: 2 cups converted rice (13 1/4 ounces; 375g), such as Uncle Ben's Original or golden sella basmati; 3 1/2 cups (825ml) Nigerian-style stock , divided, plus more as needed; 2 tablespoons (30ml) virgin coconut oil or vegetable oil; 1 medium carrot (2 3/4 ounces; 75g), cut into 1/4-inch dice; 1 small red or white onion (2 1/4 ounces; 60g), cut into 1/4-inch dice; 1 1/2 ounces (45g) green beans, stem ends trimmed and cut into 1/4-inch-thick rounds; Kosher salt; 2 scallions, ends trimmed, white and green parts separated, and each thinly sliced crosswise, divided; 1/2 large red bell pepper (2 3/4 ounces; 75g), stemmed, seeded, and cut into 1/4-inch dice; 1/2 medium green bell pepper (2 1/4 ounces; 60g), stemmed, seeded, cut into 1/4-inch dice, divided; 1/4 cup (60g) drained canned whole kernel sweet corn; 2 teaspoons Nigerian-style curry powder (see note); 1 teaspoon dried thyme; 1/4 teaspoon freshly ground black pepper, plus more to taste; 2 dried bay leaves; 1/2 cup (120ml) full-fat coconut milk

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This Nigerian Fried Rice recipe is packed with flavor from Nigerian-style stock, coconut oil, vegetables, and spices. The converted rice is cooked in the stock and coconut milk, then fried with...

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Ingredients

2 cups converted rice (13 1/4 ounces; 375g), such as Uncle Ben's Original or golden sella basmati
3 1/2 cups (825ml) Nigerian-style stock , divided, plus more as needed
2 tablespoons (30ml) virgin coconut oil or vegetable oil
1 medium carrot (2 3/4 ounces; 75g), cut into 1/4-inch dice
1 small red or white onion (2 1/4 ounces; 60g), cut into 1/4-inch dice
1 1/2 ounces (45g) green beans, stem ends trimmed and cut into 1/4-inch-thick rounds
Kosher salt
2 scallions, ends trimmed, white and green parts separated, and each thinly sliced crosswise, divided
1/2 large red bell pepper (2 3/4 ounces; 75g), stemmed, seeded, and cut into 1/4-inch dice
1/2 medium green bell pepper (2 1/4 ounces; 60g), stemmed, seeded, cut into 1/4-inch dice, divided
1/4 cup (60g) drained canned whole kernel sweet corn
2 teaspoons Nigerian-style curry powder (see note)
1 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper, plus more to taste
2 dried bay leaves
1/2 cup (120ml) full-fat coconut milk