Fried rice and peppered chicken with coleslaw

Cut the vegetables Wash all the vegetables to be used in cooking the fried rice. Scrape and cut the carrots into tiny cubes. Cut the green beans into small pieces of about 0.7cm long. Soak these 2 vegetables separately in hot water for about 5 minutes and drain. Cut 1 bulb of onion, cut your scotch bonnet pepper, green pepper and rinse your green peas. Set all these aside.

Prepare the liver and chicken Cook the cow liver till done and cut into tiny pieces. To save time and energy, you can cook the liver with the chicken.

Cut the whole chicken into pieces and cook with seasoning powder, thyme and 2 bulbs of onions (chopped). When done, grill in an oven or deepfry with vegetable oil, then prepare a little stew and add your chicken into it. serve in dish plate or set aside.

Cooking Directions: 1. Rinse your rice well to remove starch from it and pour into a pot when done.

2. Pour the chicken stock into a sieve to remove all traces of onions, thyme etc. used in cooking the chicken. Pour the stock into the pot with the rice and set to boil. Once the water boils, add 1 tablespoon of plain yellow curry powder, then add salt to taste. The plain yellow curry powder is merely for coloring so should not contain chili.

3. The water level should be slightly above the level of the rice; or should be at the same level as the rice. This is to ensure that all the water dries up by the time the rice is cooked and that the rice is not over cooked. This is the quantity of water that will cook the rice and the grains will not stick together. Stir the contents; cover the pot and leave to cook on medium heat. This way the rice does not burn before the water dries up. Once the water has dried up, the rice should be cooked perfectly. Perfect fried rice is one that the grains are separated from one another, resistant to the bite but not hard.

4. Now, transfer the rice to a casserole dish or another pot to help cool it down quickly. Again, this is essential to keep the grains from sticking to each other. If left in the original hot pot, the rice will continue to cook and eventually stick together.

5. At this point, it is advisable to divide the vegetables into say 4, 5 or even 6 equal parts. The rice will be fried in batches so this number depends on the quantity of rice you can comfortably fry in the pan or pot. Also, divide the cooked rice and the diced cow liver into the same number of equal parts.

6. Now pour a small amount of vegetable oil into a frying pan. This quantity of oil should be such that it would be absorbed by 1 part of the cooked rice and 1 part each of the vegetables. When the oil is hot, add 1 part of diced onions and stir for 10 seconds, followed by 1 part of diced cow liver, one part each of the diced vegetables, then 1 part of cooked rice.

7. Add more salt or seasoning if necessary. More curry powder may also be added at this stage if you need to touch up on the color. Stir till all the ingredients have mixed well and transfer to a dry pot. Repeat this for the remaining batches of the ingredients.  

8. The fried rice is ready. Serve with fried peppered chicken and add your coleslaw( which consists of carrots, cabbage and mayonnaise or salad cream).

The coleslaw mixture