Jollof Rice Stir-Fry with Spiced Beef and Eggs

Instructions

1. 1

   Rinse the long grain rice thoroughly under cold water until the water runs clear. Set aside.

2. 2

   In a large pot, bring 4 cups of water to a boil. Add the rice and a pinch of salt. Cook for 10-12 minutes until the rice is just tender but not mushy. Drain and set aside.

3. 3

   Heat 1 tablespoon of groundnut oil in a large skillet or wok over medium-high heat. Add the beef strips and season with half the salt, curry powder, and thyme. Stir-fry for 4-5 minutes until browned and cooked through. Remove the beef from the skillet and set aside.

4. 4

   In the same skillet, add the remaining 1 tablespoon of groundnut oil. Add the sliced onions and hot pepper. Sauté for 2 minutes until fragrant.

5. 5

   Add the diced tomatoes to the skillet and cook for 3-4 minutes until they soften and release their juices.

6. 6

   Return the cooked beef strips to the skillet and mix well with the tomato-onion mixture.

7. 7

   Add the cooked rice to the skillet. Stir well to combine all ingredients, ensuring the rice is evenly coated with the tomato and spice mixture. Adjust seasoning with the remaining salt if needed.

8. 8

   In a separate non-stick pan, scramble the eggs until just set. Gently fold the scrambled eggs into the rice and beef mixture.

9. 9

   Stir-fry everything together for another 2-3 minutes to allow flavors to meld.

10. 10

    Serve hot, garnished with extra sliced hot pepper or fresh herbs if desired.