Recipes

Fried Rice (Check Check)

By
Afia Amoako

Published: 

Excerpted from Eat with Afia by Afia Amoako. Copyright © 2026 Afia Amoako. Photography by Aseye Fiagbe. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Fried Rice (Aseye Fiagbe)

Ingredients

  • 1/4 cup (60 ml) vegetable oil
  • 2 cubes Frozen Soup Base
  • 4 green onions, finely chopped
  • 1 small green bell pepper, finely chopped
  • 1 medium carrot, grated
  • 6 cups day-old cooked rice
  • 1/2 teaspoon curry powder (optional)
  • 2 tablespoons soy sauce, preferably dark soy sauce

Directions

  1. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the soup base cubes and half of the green onions, green bell pepper, and carrot. Cook for 5 minutes or until the vegetables have softened and the soup base has thawed.
  2. Mix in the rice a cup at a time. Once all the rice has been added, add the curry powder (if using) and soy sauce and mix well.
  3. Add the rest of the chopped vegetables to the rice and stir until evenly incorporated. Taste the rice to make sure it is seasoned enough to your liking.
  4. Fried rice is best served hot. Store any leftover fried rice in the fridge for up to 4 days.

Tip: Feel free to use any cooked rice you prefer in this dish, as long as it is a day old. Freshly cooked rice will be too soft for the dish and make the fried rice mushy.