This dish is very easy and simple to make as you’ll only need about 30 to 40 minutes to whip it up.
Your husband, wife, kids and guests will always remember it, trust me!
3-4 cups of cooked white rice
1/2 yellow onion, diced (finely)
1/2 lb of mixed vegetables (frozen)
5 – 6 TBSP of vegetable oil
1/4 TBSP + 1/4 TSP of season All
1/4 TBSP + 1/4 TSP of adobo seasoning
1/2 TSP black pepper
1/2 TSP garlic powder
1/2 TSP Cayenne Pepper (this is not a must but if you like spicy, feel free to add more. If your tolerance level is low , do not add cayenne pepper)
3 TBSP (or more) of curry powder
1 Bay leaf
I recommend thawing out your mixed vegetables at room temperature the night before to get rid of all the ice and water retained from being in the freezer.
Put them in a coriander and just let them sit until they are completely thawed out.
Cook your white rice and set it aside before moving to the next section.
Pour the oil in the skillet and set your burner to medium heat.
When the oil is warm, add your vegetables, onions, rosemary and bay leaf.
Add all of the spices when the onions start to look translucent. Stir to ensure that the spices are all blended and vegetables are well coated.
Let cook for about 10 minutes while continuously stirring so your veggies don’t burn.
If you want to upgrade to Shrimp Fried Rice, add your shrimp now and stir it in carefully as well as ensuring that they are coated with the all of the spices.
Tip: When I make the shrimp version, I sprinkle a little bit of season all, adobo, black pepper, garlic powder and curry powder and let them sit on the side while I cook the vegetables.
When the shrimp turns pink (meaning they are cooked), reduce your burner to low heat.
Add your white rice and mix it in with the vegetables, coating the rice with the spices and vegetable blend.
You’ll notice that the color of your rice will change to marry that of the spices.
When everything is properly blended, you can turn off the burner.
Serve warm and enjoy!