To parboil your rice, measure rice into a pasta pot, add cold water and cover. Add a pinch of turmeric for extra yellow rice! Allow water to come to the boil (about 10 minutes) then drain, rinse with cold water and set aside.
Dice the chilli, onion, carrots and bell peppers into small cubes. Add the diced vegetables to a large bowl and add peas, small prawns and all the dry seasonings.
Combine everything together with a spatula and set aside.
Heat a deep pot or wok with vegetable oil and heat until smoking. Throw in the rice mix and sauté for approx 10 minutes or until some liquid has begun to gather at the bottom of the pot.
Add the rinsed cooked rice to the pot and mix to combine well. When the rice is properly combined add 300ml of water or chicken stock. Add a crushed chicken stock cube to a little hot water if not using stock.
Stir and cover the rice with a piece of foil before securing the lid in place. Turn the heat to low and leave to steam for 20 minutes.
After 20 minutes open, stir and check the rice. Add a little water if needed and recover and leave to steam for a further 15-20 minutes.
Water should be dry and rice should be ready after 20 minutes. For a crispy brown bottom recover and turn the heat to high and leave to brown for about 7-10 minutes.
Notes
Tip - For extra yellow rice add a pinch of turmeric to the parboiled rice. Have some chicken breast or leftover chicken in the fridge pan fry it and add it to the mix for a more protein packed rice.