Welcome to Cleo's cooking today .
We're making sure fried rice .
And here I have a pan on the stove which I'm gonna add some boiling water to .
But I'm still gonna allow it to even get more bubbly in the pan before I actually put the rice in .
And then I'm gonna move on to cutting up my vegetables for the rice .
And I'm just gonna show you how I slice the carrots down before cutting them into Julian's pieces or sticks if you wanna see .
And then I gather them in a heap and I chop them fine .
And that's the quickest way to do it by hand growing up .
I had to , to cut , cut up the vegetables for the fried rice and it was a monotonous task .
So I've found a way over the years how to just do it as quickly as possible .
So now I'm adding my rice to the pan , but I'm not gonna add any salt because we will be using soy sauce later on and that has enough salt in it .
So I'm doing the same thing with the spring onions .
I'm just slicing them down the middle and then I'm gonna gather them into a heap as well and I'm gonna chop them fine and it's gonna be pretty quick .
So I'm continuing with my celery .
So this is a very healthy rice because it has lots of vegetables in it .
So if you're , you're a vegetarian and it's quite nice for you as well .
So everything is cut into Julianne pieces or match stick pieces if you want to see and just look how I do the , the garlic , slice it down and then chop it finely and that one's done .
So slice it thinly again , gather it all up and chop it thinly .
So I'm now just checking the rice to see how much more cooking it needs .
And I'm back to my sweet peppers , which I'm chopping fine again .
So all our vegetables are ready and our rice , we can see that I'm crushing the greens between my thumb and index finger .
And now we have our pan with our sesame oil and our carrots and we just saw tea in it for a few minutes about about three minutes until they're nice and tender .
And then we're gonna add in the celery stalks and the carrots .
Here we are in the salary stalks that we've chopped up .
Now we're gonna add another garlic .
I'm not sure if I said carrots twice , but we adding our garlic .
No , I'm just gonna let that sort here again for a couple of minutes until that's a bit tender and then we're gonna add in our peppers .
What we don't want to do is overcook the vegetables because it's not gonna be nice if things are overcooked , we want them to retain some of the color .
Here is some Chinese five spice , just a teaspoon of Chinese five spice that really adds flavor to the dish .
Fried rice is very popular in Trinidad growing up .
We , we had to chop vegetables for it every single Saturday evening or Sunday morning just to prepare for making this rice .
And we served it either with fried chicken , stewed chicken or we had pork or beef roast chicken .
The options were endless but it almost was a must have within families .
So here I'm adding my chopped spring onion at the very end because I don't want it to go too much .
I'm just gonna mix that in and then we have a little rice here , nicely finished and we can see , still see the vibrant colors .