AFRICAN SOUL FRIED RICE

Tested size: 4-6 servings

INGREDIENTS

• 2 tablespoons canola or peanut oil
• 2 cloves garlic, thinly sliced
• 4 scallions, cut thin on the diagonal (trimmed; use white and all green parts)
• 2-inch piece peeled fresh ginger root, minced (1 tablespoon)
• 1 1/2 teaspoons fine sea salt, or more as needed
• Generous pinch crushed red pepper flakes (may substitute hot sauce)
• 1 1/2 cups combination diced red, green and yellow bell peppers (seeded)
• 1/2 cup thinly sliced fresh okra (optional)
• 1 cup stemmed, thinly sliced collard greens (ribbons; packed)
• 4 cups cooked rice, preferably long-grain, at room temperature
• 1 cup cooked, no-salt-added black-eyed peas (not mushy)
• 1 teaspoon ground soumbala, or more as needed (see headnote)
• 3 large eggs, lightly scrambled (optional)
• 1 cup cooked shrimp or chicken or firm, drained tofu, coarsely chopped (optional)

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DIRECTIONS

Heat a tablespoon of the oil in a wok or large skillet over medium-high heat. Once the oil shimmers, stir in the garlic, scallions and ginger; reduce the heat to medium and stir-fry for 2 minutes, or just until softened and fragrant.

Add the remaining tablespoon of oil, then the salt, crushed red pepper flakes, the bell peppers, okra, if using, and the ribbons of collard greens; increase the heat to medium-high and stir-fry for 3 minutes, then add the cooked rice, black-eyed peas and ground soumbala; stir-fry until the rice is heated through and looks evenly seasoned, breaking up any large clumps as you cook.

Stir in your choice of optional cooked eggs or chicken or shrimp or tofu, if using; once they're heated through, remove from the heat. Taste and add a bit more salt, or ground soumbala, as needed.