Mixed vegetables are the heart of every fried rice; they make them fanciful and flavorful! Do not hesitate to add them alongside any protein of choice. Today I used shrimp; chicken breast would also work just fine!
- 2½ cups of rice
- 12 (oz.) bag of shrimp
- 3 cups of mixed frozen vegetables
- 1 cup of chopped fresh bell peppers (different colors)
- 3 cups of chicken broth
- ½ – ¾ cup of water (less than a cup, definitely)
- 2 tablespoon of curry powder (reduce according to your taste; I LOVE CURRY)
- 3 seasoning cubes (or 1 tablespoon seasoning powder)
- 2-teaspoons of salt
- 1-tablespoon vegetable oil (for sautéing shrimp)
- a dash of black pepper (for sautéing shrimp)
- 1.5 ounce of vegetable oil for cooking rice (about 3 tablespoons)
- 2 tablespoon chopped white or yellow onions
- 1 – 2 cloves of garlic
- Parboil rice in hot boiling water. Allow to boil for 4-5 minutes, turn off the heat and drain off the hot water. Then wash thoroughly with cold water until water is clear. Set aside in a sieve or drainer for all liquid to drain out. Also, chop vegetables and set aside.
- Sauté shrimp in 1-tablespoon vegetable oil, and season with salt and a dash of black pepper. Set aside Set a clean pot on a hot stove, allow to warm up, then add vegetable oil (about 3 tablespoons). Allow the oil to heat up and add chopped onions and garlic; sauté for 1 – 2 minutes and add half of the curry (about 1 tablespoon; lower heat). Stir and add all the rice and continue to stir, then add the remaining curry powder, and crush in one Knorr cube, (and turn the heat back to medium-high). Keep turning/stirring to avoid rice sticking to the bottom of the pan. Sauté this rice for the next 7– 9 minutes, then add the chicken broth, plus a half-cup of water. Also, crush in another Knorr cube, add one-teaspoon salt, cover the pot and start cooking.
- After 18-20 minutes on medium – high, add the shrimp; cover and cook for 2 minutes. Then, open the pot and add the fresh chopped bell peppers; cover and allow to cook for 2 minutes, then add frozen mixed vegetables, crush in the last remaining Knorr cube, give a good gentle stir so everything can mix well together, taste to see if you need to add some more seasoning. Cover pot to cook for another three minutes. Stir and serve hot by itself or some meat, chicken, avocado or beans. Garnish with spring onions or fresh parsley.
Measure your salt (2 teaspoons) and set aside to avoid using too much of it.
If you are using non-sodium chicken broth, you may need a little more salt/Knorr.
Though I used frozen mixed vegetables; the chopped bell peppers were fresh to give this food a kick of freshness.
If you are using a fatty broth, then reduce the vegetable oil from 1.5 ounces to only 1 ounce (2 tablespoons).
Substitute shrimp for any other protein (including tofu if you are a vegetarian).
I love to parboil my rice long before cooking starts (at least an hour before cooking) that helps all the water to drain out before “sautéing/frying.”
If possible use a non-stick pot to avoid burning or rice sticking to the pot.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Entree
- Cuisine: Nigerian