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Today is the 1st of November, couldn’t miss sharing a recipe.

We’re deep into the ‘mber’ months now and pretty soon people will start getting ready for Christmas :-).

Most people will be on leave from work and will have enough time to try out some dishes they wouldn’t on a normal day, so I have started contributing to that cause, call it my ‘ajo’ :-D.

I call this one simple cause it contains your everyday ingredients, there are several kinds of fried rice available, such as Chinese fried rice, special fried rice, egg fried rice and Azu’s fried rice :-). All these recipes will be coming your way soon.

The vegetables used in this dish are all cut into fine strips called julienne.


Now relax, read through, try it out and let me know the results!

‘Happy New Month’ by the way :-).


3 cups of rice

2 cups of chicken stock (or whatever meat that will accompany the rice)

2 1/2 teaspoons curry powder

1/3 teaspoon thyme

1/4 medium sized cabbage

5 medium sized carrots

2 medium sized green pepper

1 large tatashe (red bell pepper)

1 tin mushrooms

2 medium sized onions

1 tin baby corn

Handful peas

1/2 teaspoon Cameroon pepper (or diced fresh pepper)

2 double Knorr chicken cubes

1 cooking spoon vegetable oil

SaIt to taste




Wash and cut all the vegetables into julienne strips: carrots, cabbage, baby corn, green pepper, onions and tatashe, set aside.

Drain water from mushrooms, slice thinly and set aside.

Pour the chicken stock into a large pot, along with at least 3 cups of water. Add the thyme, curry powder, 1 set knorr cubes, a pinch of salt and bring to boil.


Wash the rice thoroughly, pour into the water and stir once to mix rice and seasonings well. Allow it boil like you would normally boil rice.

While rice is boiling, set about frying the vegetables.

Heat the vegetable oil in a wok or a large frying pan. Add the onions, peas and a pinch of salt. Fry for 5 minutes then add the carrots, stir fry for 3 minutes, add the cabbage and tatashe, stir fry for 2 minutes.

Add the remaining Knorr cubes, the green pepper, baby corn and Cameroon pepper, stir for 2 minutes then turn heat off.



Monitor the rice and add water as often as needed, a little at a time. The cooked rice should look like this.



Lower the heat on the rice, pour in the vegetables and mix. Make sure you scrap the sides and mix until well incorporated.



Once mixed, allow to simmer for 1 minute, turn heat off and enjoy!



Nothing do that rice :-D!




Have a splendid weekend.

Azu signing out ;-).