Ghanaian Fried Rice

Ingredients

• 4 cups (945 ml) cooked jasmine rice (preferably day-old, cold)
• 2 tbsp (30 ml) vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 cup (235 ml) mixed vegetables (carrots, green beans, peas, corn)
• ½ cup (120 ml) cabbage, shredded
• 2 eggs, beaten
• 2 tbsp (30 ml) soy sauce
• 1 tsp (5 ml) curry powder
• ½ tsp (2 ml) white pepper
• 1 tbsp (15 ml) shito (black pepper sauce)
• Salt to taste
• Spring onions for garnish

Instructions

1. Prepare all vegetables: dice carrots and green beans small, shred cabbage, chop spring onions.
2. Heat oil in a large wok or frying pan over high heat.
3. Add diced onion and garlic, stir-fry for 2 minutes.
4. Add the carrots and green beans (harder vegetables first). Stir-fry for 3 minutes.
5. Add cabbage and peas/corn. Stir-fry for 2 minutes.
6. Push vegetables to one side. Pour beaten eggs into the empty space and scramble until just set.
7. Add the cold rice to the pan. Break up any clumps and stir-fry for 3-4 minutes until the rice is hot and slightly toasted.
8. Add soy sauce, curry powder, white pepper, and shito. Toss everything together thoroughly.
9. Season with salt to taste. Stir-fry for another 2 minutes.
10. Garnish with chopped spring onions.
11. Serve hot alongside fried chicken, grilled tilapia, or on its own with extra shito.

Tips & variations

• Day-old refrigerated rice works best - freshly cooked rice is too moist and will become mushy. The curry powder is what gives Ghanaian fried rice its distinctive yellow tinge and flavor. High heat is essential - the rice should sizzle in the pan. Adding shito gives it an unmistakably Ghanaian twist. For party-style fried rice, use mixed bell peppers for extra color.