Heat vegetable oil in a saucepan over medium heat.
Add onion, stir and let caramelize.
Add scotch bonnet pepper and stir.
Add curry powder, nutmeg, and stir for 10 seconds.
Add rice stir-fry for 3 minutes, then add chicken stock, salt, stir and let cook for 25 minutes.
Add baby carrots, green bell pepper, stir and let cook for 2 minutes, and take off the heat.
Vegetable curry rice ready. Vegetable curry rice ready,Serve in a pineapple bowl with shito.
Serve in a pineapple bowl with shito.