Rinse rice until the water runs clear. Drain well.

Add rice, vegetable stock, curry powder, thyme, bouillon cube (if using), and kosher salt to a medium pot. Stir to combine.

Bring to a boil over high heat, then reduce to low. Cover and cook until rice is just done and all liquid is absorbed, 15–20 minutes. The grains should be firm — pull it off heat the moment the liquid is gone. Do not let it sit and steam soft.

Spread the cooked rice onto a large baking sheet in a thin, even layer. Cool completely, at least 30 minutes. For best results, refrigerate uncovered for several hours or use day-old rice. This step is not optional — warm rice will turn mushy in the wok.

Once rice is fully cooled, break it into loose individual grains with your hands before it goes into the pan. Cold rice clumps, and adding a block to the wok steams instead of fries.

Chop all vegetables into uniform ¼-inch pieces — small pieces cook quickly and stay crisp.

Heat 2 tablespoons of oil in a large wok or wide skillet over high heat until shimmering and just starting to smoke.

Add the onion and stir-fry for 1 minute until slightly softened.

Add the carrots, peas, sweetcorn, bell pepper, and Scotch bonnet (if using). Stir-fry for 2–3 minutes, tossing constantly. Vegetables should stay bright and crisp, not soft.

If using ginger paste, add now and cook for 15–20 seconds until fragrant.

Push vegetables to one side of the pan. Add the remaining 1 tablespoon of oil to the empty side.

Add the broken-up rice. Stir-fry on high heat for 3–5 minutes, tossing continuously, until grains are separate, lightly toasted, and any remaining clumps are broken up.

Toss rice and vegetables together. Stir in green onions. Taste and adjust salt, curry powder, or thyme as needed. Serve immediately.