Cook the rice according to package directions. This recipe works even better with leftover rice, so if you can, cook it the day before.

Drain Ackee, rinse well. Bring around 300 ml water to a boil (1.5 cups), add ½ teaspoon black salt. Add drain ackee, cover with lid, boil for 1 minute, then turn the heat off and rest for 5 mins. Drain again and set aside.

Add the vegetable oil to the pan stir fry the carrots for about 2 minutes, or until slightly soft. Add the peas and stir-fry for an additional minute.

Add rice. Stir-fry to warm everything through.

Season white pepper and soy sauce, then stir in the drained ackee.

Stir fry for the last 3 minutes. Do not stir the rice for the first minute and half to allow it to go crispy and caramelized.

Serve straight away.