Grate onions and scotch bonnet

Heat oil and add half of the grated Scotch bonnet and fry

Add 3 stock cube and boiled water

Add in cooked peas,carrot and rice until done

In another pan heat oil and add the remaining scotch bonnet together with diced potatoes and a stock cube,cook until soft

Wash and grate cabbage and carrot, dice half egg and mix with mayonnaise

Serve rice with coleslaw and potatoes