Shrimp Fried Rice

INGREDIENTS:

1. Marinate shrimp: Combine 1 tbsp olive oil, 1.5tsp suya pepper, 1 tsp minced garlic, and kosher salt. Mix thoroughly and coat shrimp evenly with mixture. Place in the refrigerator and allow the shrimp to absorb the seasoning.
2. Wash rice until the water runs clear. Strain out the water and allow to air dry
3. Chop vegetables: Trim the ends of green beans and cut into small pieces. Chop 2 bell peppers of any color evenly (if you use green, consider using less to cut back on the bitterness). Dice carrots into small cubes
4. Stir-fry vegetables in order of firmness (carrots first, green beans, sweet corn, peppers). Season with 1 bouillon cube and 1.5 tsp suya pepper, 1 tsp minced garlic, 1.2 tsp curry powder, and ½ tsp thyme
5. Remove vegetables (they should be lightly cooked and still firm) and set aside. Drain stock from cooking and set aside as well.
6. Stir-fry shrimp, tossing lightly until cooked and set aside. Drain stock from cooking and set aside as well.
7. Chop up most of the shrimp, saving a few whole pieces to top the rice with once it’s cooked
8. Add ½ cup olive oil to a sauté pan and allow to heat up. Slowly add in the rice and stir-fry until translucent, stirring constantly to keep it from browning. Set aside once the rice is translucent.
9. Pour chicken broth into the sauté pan, add in reserved broth from shrimp and vegetables, and add in the remaining seasonings. Bring to a boil, taste and adjust seasoning as needed.
10. Once the broth is boiling, lower the heat and bring to a simmer. Add in the rice from Step 8. Stir and cover the rice and leave to cook for about 20 mins.
11. Check on the rice intermittently, the rice should be just soft enough.
12. Take off the heat once cooked; slowly add in stir-fried vegetables and chopped shrimp, stirring to combine.

Remove bay leaves, top with whole shrimp, and serve immediately.

*Safeyya's Tip - Try stir frying the rice in ghee if you have some - it gives the rice a "buttery" soft, melt in your mouth, texture.