2 cups of parboiled rice 1 celery stalk 3 stalks of fine thyme 1 onion 1 clove of garlic 3 - 7 hot peppers 1 stalk of eschallot (scallion) 1 tsp. blackpepper 1 grated carrot (optional) A pinch of salt (optional)
Wash then cook rice for 20 minutes, drain and set aside.
Finely chop all the above ingredients.
Combine all chopped ingredients quickly 2-3 minutes in very heated vegetable oil (olive oil); the quickness will avoid the ingredients sticking together.
Slowly add the rice to the seasonings constantly stirring for proper mixing into the rice.
Sprinkle fine thyme, blackpepper and grated carrots across the top of finished dish or mix it into the rice if your prefer.