Nigerian Fried Rice

In a large bowl, cover rice by 2 inches of cool water. Using your hands, vigorously swish rice until water turns cloudy, about 30 seconds. Using a fine-mesh strainer, drain the rice, discarding the cloudy soaking water. Refill the bowl with cool water, and repeat rinsing and draining process until rinsing water runs clear. Transfer drained rice to a small bowl. Serious Eats / Maureen Celestine Add 2 1/2 cups stock to a medium pot and bring to a boil over high heat. Stir in drained rice. Return to a boil, then reduce heat to a very gentle simmer. Cover and cook until stock is absorbed and rice is half cooked, about 10 minutes. Transfer rice to a rimmed baking sheet, spread into an even layer, and let cool for 10 to 15 minutes. Using a fork, fluff rice to separate grains and set aside. Serious Eats / Maureen Celestine In a sauté pan, heat oil over medium heat until shimmering. Add carrots, onion, and green beans, season with salt, and cook until vegetables are coated in oil and shiny, about 2 minutes. Serious Eats / Maureen Celestine Add sliced scallion whites, red bell pepper, half of the green pepper, and corn. Cook vegetables until slightly softened, about 2 minutes. Stir in curry powder, thyme, black pepper, and bay leaves. Serious Eats / Maureen Celestine Add half-cooked rice and stir gently to combine. Add coconut milk and remaining 1 cup stock. Return to a boil, then reduce heat to a simmer. Cover and cook until rice is cooked through, about 12 minutes. Season with salt and pepper to taste. If rice is too dry and grains are not soft or cooked through, add stock in 1/4 cup increments, and continue to cook, covered, until rice is soft and cooked through. Serious Eats / Maureen Celestine Stir in sliced scallion greens and remaining green bell pepper, cover, and cook until pepper brightens and softens slightly, about 2 minutes. Serve immediately. Serious Eats / Maureen Celestine