Entree: Sierra Leone – Southern Culinary Region – Fried Rice with Chicken (Sierra Leonean-style chicken fried rice with vegetables and curry seasoning)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1 lb (454 g) boneless skinless chicken thighs, cut into 1/2-inch (1.25 cm) pieces
- 4 cups (about 800 g) cooked day-old long-grain rice, chilled and fluffed
- 3 tbsp (45 ml) vegetable oil
- 2 large eggs, lightly beaten
- 1/2 cup (75 g) frozen peas
- 1/2 cup (65 g) diced carrot
- 1 medium onion, diced
- 3 scallions (green onions), sliced
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1.5 tsp (7 g) curry powder
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) oyster sauce (optional)
- 1 tsp (5 ml) sesame oil
- 1 small scotch bonnet or habanero pepper, seeded and finely chopped (optional)
- Salt and ground black pepper to taste

Instructions

1. Heat 1 tbsp (15 ml) vegetable oil in a large wok or heavy skillet over medium-high heat. Add the chicken pieces, season with a little salt and pepper, and stir-fry until cooked through and lightly browned, about 4–6 minutes. Remove chicken and set aside.
2. Add another 1 tbsp (15 ml) oil to the pan. Pour in the beaten eggs and scramble quickly until just set. Remove and set aside with the chicken.
3. Add remaining 1 tbsp (15 ml) oil to the hot pan. Sauté the diced onion, minced garlic, and ginger until fragrant and the onion is translucent, about 3–4 minutes. Add the diced carrot and cook 2–3 minutes until beginning to soften.
4. Stir in the curry powder and optional chopped scotch bonnet pepper and cook 30 seconds to bloom the spices.
5. Add the chilled cooked rice to the pan, breaking up any clumps. Toss thoroughly to coat rice with oil and spices, stir-frying 3–5 minutes until heated through.
6. Return the cooked chicken and scrambled eggs to the pan. Add peas, soy sauce, oyster sauce if using, and sesame oil. Stir-fry everything together 2–3 minutes until evenly combined and heated.
7. Stir in sliced scallions, taste, and adjust seasoning with salt and pepper or extra soy sauce as needed. Serve hot.