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Check Check - Ghanaian Fried Rice

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Embark on a culinary journey to Ghana with this delightful rendition of "Check Check" fried rice. This dish captures the essence of Ghanaian street food with its vibrant colors, zesty flavors, and an ensemble of ingredients like crispy fried chicken and a fresh salad. Don't forget the shito and boiled eggs for a perfect assembly!

Ingredients

🍗 Chicken thighs, higher welfare, Waitrose
🫑 Green bell peppers
🌿 Fresh parsley
🧅 Onion, 1
🧄 Garlic cloves, "hella" garlic
🌱 Ginger
🌶️ Scotch bonnet peppers, 2 used 3 shown
🫒 Sunflower oil
🧂 Salt
🌟 Maggi Star Seasoning Powder, Jollof flavor
🍃 Bay leaves, a couple
⭐ Star anise, a couple
🍛 Cooked chicken from above
🥣 Chicken stock from steaming chicken
🍚 Rice
🫒 Sunflower oil
🧅 Red onion, diced
🧅 Spring onions, chopped
🥚 Eggs, at least 1 for frying plus 2 boiled for garnish
🥕 Carrots, grated
🥄 Green chili paste, green seasoning from marinade about 1 big spoon
🥢 Soy sauce, small amount
🥬 Lettuce, chopped
🥕 Carrots, grated
🥒 Cucumber, diced
🫘 Baked Beans from a can
🍅 Ketchup
🥄 Mayonnaise

Instructions

1- Make Green Seasoning:

In a Tefal Blendforce blender, combine green bell peppers, parsley, onion, garlic, ginger, and scotch bonnet peppers.
Add sunflower oil and salt. Blend into a smooth paste and transfer to a small bowl.

2- Season Chicken:

Place Waitrose chicken thighs in a NeverStick pot.
Add green seasoning, Maggi prawn stock cube, and Maggi Jollof seasoning.
Mix thoroughly to coat the chicken.

3- Steam Chicken:

Add bay leaves and star anise to the pot.
Initially, try steaming with minimal water, then pour more water to correct.
Cover and cook until done. Remove chicken and strain the stock for rice.

4- Salad Preparation:

Grate carrots and chop lettuce.
Dice cucumber and combine with carrots, lettuce, baked beans, ketchup, and mayo.

5- Rice Preparation:

Wash rice until the water runs clear.
Cook the rice in chicken stock in a NeverStick pot. Cool on a baking tray placed in the freezer.

6- Frying the Chicken:

Mix flour with salt, garlic powder, and onion powder in a bowl.
Coat chicken and fry in sunflower oil until golden. Drain excess oil.

7- Assembling the Fried Rice:

Heat oil in a pan. Add red onions and spring onions; sauté briefly and set aside.
Scramble eggs in hot pan; set aside.
Add cooled rice to pan; stir-fry, allowing a slight char.
Return onions, spring onions, eggs, and carrots to rice. Mix in green chili paste and soy sauce. Stir well and serve hot.

Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 4
Calories: 750
Proteins: 45g
Fats: 30g
Carbohydrates: 88g
Equipment: Tefal Blendforce blender, NeverStick pot