Before starting, ensure all your vegetables are washed, chopped, and ready. Having your cooked Jamaican Rice and Peas prepared in advance will make this dish come together quickly.

In a large skillet or wok, heat the vegetable or coconut oil over medium heat. Coconut oil adds a delightful island flavor, enhancing the dish's authenticity.

Add the chopped onion, garlic, and scotch bonnet pepper to the hot oil. Stir-fry for about 2-3 minutes until fragrant. Be cautious with the scotch bonnet pepper; its heat is potent.

Stir in the chopped bell peppers and mixed vegetables. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender yet still vibrant.

Add the fresh thyme, scallion, all-purpose seasoning, paprika, black pepper, and a pinch of salt. Stir everything together, allowing the spices to coat the vegetables.

Add your cooked Jamaican Rice and Peas to the skillet. Use a wooden spoon or spatula to mix everything thoroughly. Stir-fry for about 5-7 minutes, ensuring the rice is heated evenly and absorbs the seasonings.

For a subtle umami flavor, add soy sauce. This is optional but enhances the dish, giving it a slightly darker hue and deeper taste.

Toss everything together for another 2-3 minutes. Taste and adjust seasoning if necessary. Remove from heat and serve hot.