Entree: Ghana – Ghanaian Street Food – Fried Rice with Chicken (Ghanaian-style stir-fried rice with chicken, vegetables, and warm spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 tbsp (45 ml) vegetable oil
- 1 lb (454 g) boneless skinless chicken breast, cut into 1/2-inch (1.27 cm) bite-size pieces
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 small Scotch bonnet or habanero pepper, seeded and finely chopped (optional)
- 3 cups (600 g) cooked long-grain white rice, preferably day-old and chilled
- 2 large eggs, approx. 3 1/2 oz (100 g), beaten
- 1 cup (150 g) frozen mixed peas and carrots, thawed
- 1 medium tomato, diced
- 3 green onions (scallions), sliced
- 2 tsp (4 g) curry powder
- 2 tbsp (30 ml) soy sauce
- 1 tsp (5 ml) Worcestershire sauce or 1/2 tsp (2 g) bouillon powder
- 1/2 tsp (2.5 g) ground black pepper
- Salt to taste
- 1 lime, cut into wedges (for serving)

Show original ingredient measurements

- 3 tbsp (45 ml) vegetable oil
- 1 lb (454 g) boneless skinless chicken breast, cut into 1/2-inch bite-size pieces
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 small Scotch bonnet or habanero pepper, seeded and finely chopped (optional)
- 3 cups (600 g) cooked long-grain white rice, preferably day-old and chilled
- 2 large eggs, approx. 100 g, beaten
- 1 cup (150 g) frozen mixed peas and carrots, thawed
- 1 medium tomato, diced
- 3 green onions (scallions), sliced
- 2 tsp (4 g) curry powder
- 2 tbsp (30 ml) soy sauce
- 1 tsp (5 ml) Worcestershire sauce or 1/2 tsp (2 g) bouillon powder
- 1/2 tsp (2.5 g) ground black pepper
- Salt to taste
- 1 lime, cut into wedges (for serving)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Heat 1 tablespoon (15 ml) of oil in a large wok or heavy skillet over medium-high heat. Add the chicken pieces, season lightly with salt and pepper, and stir-fry until just cooked through and lightly browned, about 4–5 minutes. Transfer chicken to a plate.
2. Add the remaining 2 tablespoons (30 ml) oil to the pan. Sauté the onion until translucent, about 3 minutes. Add garlic, ginger, and chopped Scotch bonnet if using; cook 30 seconds until fragrant.
3. Push the aromatics to one side of the pan, pour in the beaten eggs, scramble until just set, then break into bite-size curds and mix with the aromatics.
4. Stir in the curry powder, then add the cooked chilled rice, breaking up any clumps. Toss to coat rice evenly with the spiced oil and eggs.
5. Add the mixed peas and carrots, diced tomato, and green onions. Return the cooked chicken to the pan. Drizzle soy sauce and Worcestershire or sprinkle bouillon powder; toss well to combine.
6. Taste and adjust seasoning with salt and additional soy sauce or pepper. Heat through until everything is hot, about 2–3 minutes.
7. Serve immediately with lime wedges on the side for squeezing over the rice.

1. Heat 1 tablespoon of oil in a large wok or heavy skillet over medium-high heat. Add the chicken pieces, season lightly with salt and pepper, and stir-fry until just cooked through and lightly browned, about 4–5 minutes. Transfer chicken to a plate.
2. Add the remaining 2 tablespoons oil to the pan. Sauté the onion until translucent, about 3 minutes. Add garlic, ginger, and chopped Scotch bonnet if using; cook 30 seconds until fragrant.
3. Push the aromatics to one side of the pan, pour in the beaten eggs, scramble until just set, then break into bite-size curds and mix with the aromatics.
4. Stir in the curry powder, then add the cooked chilled rice, breaking up any clumps. Toss to coat rice evenly with the spiced oil and eggs.
5. Add the mixed peas and carrots, diced tomato, and green onions. Return the cooked chicken to the pan. Drizzle soy sauce and Worcestershire or sprinkle bouillon powder; toss well to combine.
6. Taste and adjust seasoning with salt and additional soy sauce or pepper. Heat through until everything is hot, about 2–3 minutes.
7. Serve immediately with lime wedges on the side for squeezing over the rice.