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INGREDIENTS:
* 4 cups basmati rice (substitute with any long grain non sticky rice) parboil for 10 minutes in 24 cups of water seasoned with enough salt till sea salty in taste. Drain parboiled rice and prince once with cold water to stop the cooking.
* On medium heat, melt 1 heaping tablespoon of cold, pressed coconut oil in a pot and add the following ingredients: 2 tablespoons finely chopped onion, and 2 minced cloves of garlic, Half teaspoon of turmeric powder, half teaspoon of curry powder, pinch of vegetable bouillon, Seasoned lightly with salt and crushed black pepper and cooked till fragrant, which should take about one minute, then add parboiled rice and gently fold in till combined evenly. Turn heat down to low and cover the pot with parchment, paper or aluminum foil, followed by the lid and cook for 30 minutes or until the rice grains are fully cooked. (the cold pressed coconut oil, maybe substituted with your favorite fat to cook with)
* In a separate wok or pan on medium heat, melt 1 tablespoon of cold pressed coconut oil, and season with 1/4 teaspoon each of granulated, onion and garlic, pinch of bouillon, salt and pepper to stirfry the following vegetables: two medium sized carrots chopped, One cup of chopped fresh green beans, one large red bell pepper chopped, and one cup of chopped onions. (substitute vegetables with your favorite fresh vegetables).
* Add stirfry vegetables to cooked rice, and fold and gently until evenly combined and serve.





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